Abstract The baking agent, reducing sugars and organic acids are the ingredients that most influence the acrylamide formation in sweet bakery. Various experiments focusing on these components were performed with biscuits on industrial scale. The replacement of ammonium hydrogencarbonate by sodium hydrogencarbonate reduced the acrylamide content by about 70%. The use of a sucrose solution instead of inverted sugar syrup had a similar effect. Addition of some extra tartaric acid reduced the acrylamide content by about one-third. The positive effects on the acrylamide content were still observed after a second baking process. These results show that mitigation in industry-scale based on the optimization of baking agent, reducing sugars, and organic acid is feasible and compliant to high-quality standards.