Bakery Fair 2013 Competition Guidelines

Bakers Cup Philippines 2013

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CONTENTS

PAGE 2 Contents 3 The Organizing Committee 4 Schedules and Deadline

Information and Registration Entry Requirements

5 Rules and Order of Play 6 Jury and Coordination

Jury President Jury Members

7 Equipment 9 Approval of Additional Equipment & Raw Materials 10 Description of Products by Category Bread Category Angel Yeast Steamed Bun Category Disclaimer 11 Bread Category 1 - Varied Baguettes 2 - Varied Rolls 3 - Sandwich Loaf 4 - California Raisin Bread 15 Judging Criteria for Bread Categories 17 Angel Yeast Steamed Buns Competition

Mantou Meat Bun Freestyle

19 Judging Criteria for Angel Yeast Steamed Bun Category 20 Sample Photos for Angel Yeast Steamed Buns


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THE ORGANIZING COMMITTEE The Organizing Committee is composed of representatives from the following organizations: - Philippine Society of Baking - Filipino-Chinese Bakery Association Inc.

CONTACTS ON THE ORGANIZING COMMITTEE OVER-ALL COMMITTEE CHAIRMAN Mr. Christopher Ah Wireless Landline: (02) 871-2051 Cellphone: +63 918 922 1550 +63 922 891 1922 E-mail: [email protected]

GENERAL ORGANIZATION & LOGISTICS Ms. Irene Ting

Landline: (02) 254-2518 * 254-2526 * 781-0873 Fax: (02) 254-2528 E-mail: [email protected]

RULES & COMPETITION

Mr. Jerry Midel Wireless Landline: (02) 703-2318 Cellphone: +63 917 882 5168 E-mail [email protected]


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BAKERS CUP PHILIPPINES 2013 Deadline of Registration February 4, 2013 12:00NN (Monday) Orientation February 4, 2013 1:00PM (Monday) Eliminations February 11-13, 2013

(Category Schedule to be announced later)

INFORMATION & REGISTRATION:

Bakers Cup Philippines 2013 Organizing Committee Contact: Ms. Irene Ting 1967 Rizal Avenue, Sta. Cruz, Manila Telephone: (02) 254-2518 * 254-2526 * 781-0873 Fax: (02) 254-2528 E-mail: [email protected] REGISTRATION OF ENTRIES

All registrants who fulfill the requirements will undergo an elimination round prior to the final round to be held during the Bakery Fair 2013 at the World Trade Center, Manila. COMPETITORS Competitors must be aged between 18 and 55 at the time of registration. Competitors must: - a Filipino citizen (please bring proof of citizenship. Ex. Passport, NSO-Certified Birth Certificate

or similar) - be willing to be trained and compete abroad if chosen as one of the winners. - preferably with valid passport.


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ORDER OF PLAY PRELIMINARY ROUND Contestants will be informed of their competition date during the scheduled Orientation. Dates: February 11 to 13, 2013 Time: TBA Venue : Filipino-Chinese Bakery Association Baking Center

1967 Rizal Avenue, Sta. Cruz, Manila Announcement of finalists: Finalists will be chosen on the last of day of the preliminary round. Winners will be informed by email, courier or registered mail. FINAL ROUND Contestants will be informed of their competition schedule upon announcement of finalists. Dates: February 21 to 23, 2013 Venue: Bakery Fair 2013, World Trade Center, Pasay City

COMPLIANCE WITH THE RULES Competitors swear on their honor to abide by the general rules and to follow the Jury President's instructions.

PROFESSIONAL CLOTHING PROFESSIONAL WORK CLOTHING The following clothing shall be worn during the competition:

- Hairnet chef's hat or white hairnet - White Polo-shirt or chef’s uniform - Apron - Working trousers - Closed working shoes


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JURY & COORDINATION The jury is supreme. It operates under the instructions of the Jury President as appointed by the Philippine Society of Baking and the Filipino-Chinese Bakery Association, Inc. JURY PRESIDENT Mr Christopher Ong, FCBAI 2nd Vice President, is appointed Jury President for Bakers Cup Philippines 2013. The Jury President does not award marks. He is responsible for ensuring the rules are applied and the spirit of the competition observed by jury members and competitors. He can, at any time, disqualify a competitor or a jury member who does not comply with the rules. If he is unable to fulfill his role, he can choose another person to replace him. JURY MEMBERS A specific jury for each selection round is composed of 3 to 5 members. Jury members are appointed by the Organizing Committee. They can be of different nationalities and are chosen for their professional skills and professional authority. The composition of the jury remains secret until the competition date. Jury members should have no links with the competitors, either through family, work, training or advice. The jury members' marks are taken at the end of each day of competition, registered and sealed together with the Jury President. Jury members can then change these until the day before the results are announced. COORDINATION As regards help with equipment and organization, equipment / raw materials, coordinators and managers will be appointed by the organization and will help the Jury President. The coordinators' job is to provide a link between candidates and jury members to deal with any problems that may arise during the competition.


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EQUIPMENT Competitors will be able to use the equipment listed below: EQUIPMENT FOR EACH BAKING AREA

1 Planetary mixer 20 quarts with hook, paddle and whip attachment 1 Stand mixer 5 quarts with hook, paddle and whip attachment

1 Common bakery proofing box with grid 600 x 800 1 Stainless steel worktops 1 Deck oven 1 Electronic scales 3 kg / 1 gram 1 Standard shelf for baking sheets 1 Common upright freezer/chiller 1 Gas Stove Burner

1 Saucepan 1 Steamer

1 Dough Roller SMALL EQUIPMENT/UTENSILS FOR EACH BAKING AREA

1 Bread shovel 1 Rectangular plastic dough trays with covers 2 Stainless steel bowls 1 Serrated knife 1 Kitchen knife 10 Pastry baking sheets 600 x 400 1 Scissor 6 Teflon baking sheets 1 Dough thermometer 6 Sandwich loaf moulds, open top W x H x L Choose: Size A: ± 10 x 7.5 x 24 cm Size B: ± 11 x 9.5 x 30 cm Size C: ± 11.5 x 10 x 35.5 cm 1 Whisk 2 Pastry brushes 1 Fine wooden rolling stick 1 Wooden rolling pin 20 Baking paper sheets 2 Rubber scrapers 1 Fine sieve strainer 10 Disposable bags 1 Can opener 2 Large flour scoops 2 Small flour scoops 5 SS Tablespoons 5 SS Forks 5 SS Teaspoons 15 Plastic container cups 3 Plastic Sheets 1 Stainless Steel Ruler 20 Clear plastic bag small 20 Clear plastic bag medium 20 Clear plastic bag big 2 Dough cutter 1 Digital stopwatch


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HYGIENE IN THE BAKING AREAS Competitors are responsible for the hygiene and cleanliness of the premises and equipment during the time they are working there. This point will be awarded a mark by the jury.

USE OF FLOUR, YEAST AND RAW MATERIALS The Organizing Committee provides competitors with the basic flour, yeast, sugar, salt and other ingredients detailed below.

USE OF FLOUR LIST OF FLOUR TYPES PROVIDED BY ORGANIZERS Wheat flour All Purpose flour Whole wheat flour Rye flour *Competitors may bring their own flour that is not provided by the organizer. See APPROVAL OF ADDITIONAL EQUIPMENT AND RAW MATERIALS (page 9).

LIVE SOURDOUGH AND STARTERS Competitors may use these but not compulsory. Competitors must inform the organizer if they are using sourdough or starters upon registering for the contest.

IMPROVERS The organizers will provide improvers available for the team. Competitors may use these but they are not compulsory.

PREMIX OR CONCENTRATES Premix, flour mixes and concentrates are not authorized.

OTHER INGREDIENTS Salt, sugar and milk powder will be provided by the organizer.


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APPROVAL OF ADDITIONAL EQUIPMENT & RAW MATERIALS Competitors are given a list of equipment and a list of ingredients provided by the organization. Any competitor who wants to use more specific equipment and ingredients must draw up in advance a list of the additional equipment and raw materials he/she wants to use during the competition. This additional equipment and ingredients will be supplied by the candidate. These lists of additional equipment and raw materials must be sent by fax or by e-mail to the Organizing Committee one week before the competition: Organizing Committee:

Attention to: Ms. Irene Ting Landline: (02) 254-2518 * 254-2526 * 781-0873 Fax: (02) 254-2528 E-mail: [email protected] The Organizing Committee will then give its agreement, its observations or its refusal to the additional equipment and ingredient(s) in writing, by return of e-mail or fax. The day before the competition, competitors must show the Jury President the additional approved equipment and/or ingredients. Disclaimer: The jury reserves the right to object to the use of any utensils, tools and raw materials it deems unsuitable.


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DESCRIPTION OF THE PRODUCTS BY CATEGORY: BREAD CATEGORY OBLIGATORY BREAD

- Varied baguettes - Varied rolls - Sandwich loaves

FREE CHOICE BREAD - With at least 30% California Raisin Product, any one or more of the following:

California Seedless Raisins California Raisin Paste California Raisin Concentrate

STEAMED BUN CATEGORY OBLIGATORY STEAMED BUN - Mantou - Meat-filled Siopao

FREE-STYLE - Plain - Filled DISCLAIMER: The Organizing Committee reserves the right to make any changes to the program and guidelines that it deems necessary, at any time. In particular, the quantities of products may possibly be modified in order to meet production criteria based on the available premises and equipment. In this case, competitors will be informed of this before the start of the competition in which they are participating.


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BREAD CATEGORY

Rules and Guidelines


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Bread Category:

Obligatory Bread Competitors must scrupulously comply with the specifications set out

for producing each type of bread.

Varied Baguettes & Varied Rolls Sandwich Loaf

Freestyle Bread Based on minimum criteria defined by the organization, competitors

can give free rein to their imagination and creativity, either producing their own creations or bread that already exists in their country or elsewhere in the world.

Minimum of 30% California Raisin Product by flour weight

(California Seedless Raisin, California Raisin Paste, California Raisin Concentrate)


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OBLIGATORY BREAD VARIED BAGUETTES AND VARIED ROLLS

The Varied Baguettes and Varied Rolls will be composed of:

Flour (supplied by organizer) Salt Yeast Sponge dough, fermented dough or poolish (optional) Water

The competitor must produce: Varied baguettes Varied individual rolls

1 – VARIED BAGUETTES QUANTITY minimum 4 pieces for presentation

WEIGHT OF BAKED BAGUETTES 250+5 grams MOULDING By hand moulding (compulsory) SHAPE extended LENGTH OF BAGUETTES minimum 55+5 cm BAKING Baked in a deck oven (compulsory)

2 – VARIED ROLLS QUANTITY minimum 12 pieces for presentation WEIGHT OF BAKED ROLLS 40+5 grams MOULDING By hand (compulsory) SHAPE free choice BAKING Baked in a deck oven (compulsory)

MIXER CAPACITY: 2KG FLOUR WEIGHT

3 – SANDWICH LOAF Competitors must produce plain sandwich loaves using flour provided by organizer.

FLOUR WEIGHT 2 kg. (including pre-fermentation) DIMENSION OF MOULDS You may use your own moulds or the organizers’ mold. Required: Open-Top Loaf Pan

BAKING Baked in a deck oven QUANTITY 3 pcs 300 to 800g baked weight


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4 – CALIFORNIA RAISIN BREAD

Either using flour supplied by the organization or with different flour types, competitors must produce bread with minimum 30% California Raisin product (California Seedless Raisin, California Raisin Paste and/or California Raisin Concentrate) If competitors are using their own flour for this product, they must submit details to the Organizing Committee for authorization, following the procedure described on page 9 (Approval of additional equip-ment and raw materials). This flour will be supplied by the competitors themselves. CAUTION: Flour mixes are not authorized. MIXER CAPACITY 2kg flour weight QUANTITY OF BREAD minimum of five (5) pieces for smaller breads; two (2) pieces for breads weighing 1kg or more WEIGHT OF BREAD (Baked Weight) 60g minimum, 2kg maximum SHAPE OF BREAD free choice BAKING deck oven CALIFORNIA RAISIN PRODUCT 30% application (by flour weight)

Theme: Filipiniana Special Prize will be awarded to the BEST CALIFORNIA RAISIN BREAD PRODUCT.


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Judging Criteria: Varied Baguette and Varied Rolls Volume 15% Taste 20% Appearance 20% Crumb 20% Originality/Creativity 25% 100%

Sandwich Loaf Volume 25% Taste 25% Appearance 25% Crumb 25% 100%

Freestyle California Raisin Bread Use of California Raisin Product 30% Theme Relevance 15% Taste 20% Appearance 10% Originality 15% Aroma 10% TOTAL 100%

Total Varied Baguette and Varied Rolls 30% Sandwich Loaf 30% Freestyle California Raisin Bread 30% Work Ethic & Sanitation 10% 100%


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PRODUCT PRESENTATION TO THE JURY AND TASTING Competitors must produce trays of products defined as follows:

VARIED BAGUETTES & VARIED ROLLS:

4 varied baguettes 12 rolls

SANDWICH LOAF: 3 loaves CALIFORNIA RAISIN BREAD: 2 - 5 pieces

FINAL BREAD PRESENTATION The bread will be exhibited to the public on an exhibition module provided by the organization. During the final presentation, no item should be used to hold the products in place. Decorative enhancements are not allowed. Products must be presented “as is”.


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STEAMED BUNS COMPETITION

Rules and Guidelines


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Competitors must produce:

Mantou 80 grams ± 5 grams x 10

Length 6cm ± 1cm

Cell structure, uniformity

Filled - Meat Siopao 90 grams total x 10

2:1 dough-filling ratio

Filling must be mixed on-site. Pre-mixed/pre-made filling is not allowed.

Vegetable content must be 20% of total filling by weight.

Freestyle Plain

dough weight 100-200 grams x 5 pcs.

Filled

60-100 grams x 5 pcs

Ready-made fillings may be used.

All Entries must contain at least 75% Yeast-Leavened Dough..

YEAST Steam Bun Category participants must use the yeast provided by the organizers.

Angel Instant Dry Yeast *Further details will be announced prior and during the qualifying rounds.


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JUDGING CRITERIA:

MANTOU

Basic skill 20%

Uniformity 20%

Taste 20%

Cell Structure 20%

Appearance 20%

Total 100%

MEAT BUN

Basic skill 10%

Uniformity 20%

Taste 40%

Cell Structure 10%

Appearance 20%

Total 100%

FREESTYLE - Plain

Basic skill 20%

Uniformity 10%

Taste 10%

Cell Structure 10%

Appearance 50%

Total 100%

TOTAL

Mantou 15%

Meat Bun 25%

Freestyle - Plain 25%

Freestyle - Filled 25%

Ethics & Sanitation 10%

Total 100%

FREESTYLE - Filled

Basic skill 20%

Uniformity 10%

Taste 30%

Cell Structure 10%

Appearance 40%

Total 100%


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Documents

Bakery Fair 2013 Competition Guidelines