Pilot-scale bread, biscuit, and cracker doughs have been baked to assess how well recipe changes could reduce acrylamide in commercial bakery products. Removing ammonium-based raising agents was beneficial in biscuits. In doughs, long yeast fermentations were an effective way of reducing asparagine levels and hence acrylamide. At moderate fermentation times fructose levels increased, but the yeast later absorbed this, so the net effect on acrylamide was beneficial. Metal ions such as calcium reduced acrylamide when added as the carbonate or chloride. Hence, the fortification of flour with calcium carbonate, over and above its natural mineral content, has an additional benefit. However, some other possible methods of adding calcium to bakery doughs, for example, via the permitted preservative calcium propionate, were not beneficial. Amino acid addition to doughs gave modest reductions in acrylamide. Lowering the dough pH reduced acrylamide, but at the expense of higher levels of other process contaminants such as 3-monochloropropane-1,2-diol (3-MCPD).