2015 NQ Baking Show
Guide to
Categories, Classes,
Judging Criteria & Hints This guide has been developed as a supplemental resource for the use of
those entering the 2015 North Queensland Baking Show.
For Further information please contact NBIA on (07) 3899 6100
This guide has been prepared to provide entrants to baking competitions with
additional information of category and product characteristics, judging criteria and
competition hints with respect to competing in the baking show.
www.nbia.org.au
Produced by the NBIA © 2015 - Category Guide NQ Baking Show 2015 2
NQ Baking Show 2015 schedule:
Where: Holiday Inn Townsville, 334 Flinders Street, Townsville Q. 4810
Entries Drop Off: Tuesday, 5th May 2015, 12pm to 4pm, Pandora Room
Judging: Wednesday, 6th May 2015, 8am onwards
Restricted access - Judges and Show Organisers only.
Trade Tables & Viewing: Wednesday, 6th May 2015, 3pm to 4pm, Pandora Room
Awards Presentations: Wednesday, 6th May 2015, 4pm to 5pm, Pandora Room
Entries Close: Monday, 27th April 2015, Close Of Business
Download NQ Baking Show 2015 entry forms from www.nbia.org.au or contact 07 3899 6100
Terms and Conditions
1. Open to all employees of commercial baking establishments.
2. Category tickets must be attached directly to products with a toothpick.
3. One entry only per category per individual/shop (exception – Apprentice categories).
4. Entries from businesses with multiple outlets entering a show/competition; each outlet will be judged as
individual entrants and cannot be combined/amalgamated.
5. All entries to be baked in unmarked, unbranded tins. Entries bearing a distinguishing mark will be
disqualified.
6. Bread Category entries must not exceed 5% (plus or minus) of specified weights.
7. Cake Category entries must fall within 5% (plus or minus) of specified weights. In relation to size there is
no tolerance applied.
8. Pie Category entries must not exceed 5% (plus or minus) of specified weights. In relation to size there is
no tolerance applied.
9. All entries, details and associated material become and remain the property of the show organisers. At
the discretion of the organisers, Special Occasion Cakes may be returned to the entrant with their own
arrangements after judging & viewing by the public.
10. Entries will be judged in accordance with the Baking Industry Association Bread Show Committee
guidelines.
11. Lodgment of entries will not be accepted after the specified time; late entries will not be accepted.
12. $10.00 per category members, $12.00 per category for non-members (Maximum entry fee for members
$100.00, non-members $120.00). Entrant can apply to compete in all 18 categories, they will still only
pay the maximum entry fee as stated.
13. All complaints, omissions etc are to be addressed to the Baking Industry Association however, objections
regarding calculations of major awards must be lodged within 30 minutes of those being announced.
The judge’s decision is final.
14. Official results will not be disclosed until after the judging is complete at the Awards Presentation. Full
results will be available within 48 hours by request by those who entered only (only those who receive a
place will be published).
15. Those who receive a prize will be published on the NBIA website and submitted to local media outlets.
16. All entrants into categories that are to be taste tested must meet with hygiene regulations in relation to
packaging, storage and transport conditions plus ingredients. Non-compliance will result in
disqualification and potential involvement of council authorities.
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Entering Baking Competitions
Entering baking competitions is a simple process; with each competition an entry schedule is
distributed detailing the competition categories, venue, dates, entry costs and a registration form
to complete to register your entries.
Registration to compete must be completed by the entry cut-off COB, Monday, 27th April 2015
and after your registration and entry fees are received by the organisers you will be allocated an
entrant number and set of corresponding entry tickets. These tickets serve to identify the products
to the organisers without disclosing any of the business names etc to the judges.
The judges must therefore judge each item on its merits without any knowledge of which bakery
the item comes from or who has entered.
It is vital that each item you enter into the competition has your entrant identification number
attached to it. Entrant numbers should be securely pinned to the product. Entries without an
entrant identification number must be disqualified.
The Judges
The judges for baking competitions operate under the guidelines, procedures and rules
established by the Baking Industry Association – Show Judges Committee. Each judge tends to
have a specialty in either bread or cake and pastry which determines the Categories that they
may judge.
Competing in Baking Shows is intended as a test of your trade skills and abilities which are
reflected in the finished products entered. In competing you are presenting your skills and abilities
to the show judges and also to the general public.
The Judging Process
The judging process is based on the selection of a “key item” or benchmark item within the
category in relation to each element of the judging criteria, industry standard and customer
expectation for example; in judging the white Vienna category the criteria judged first is ‘volume
and general appearance’.
The judges will review all the entries in the Category and select the “key loaf”/ benchmark or
measure. They will then judge each item against this key measure allocating a score.
The judges will do the same with the next judging criteria element of ‘Texture’, they will review of
all entries in the category to select the key loaf or measure with regard to Texture. Each entry is
then judged against the Texture of the key loaf and given a point score.
The process is continued for each element of the judging criteria, with each individual category
judged separately.
Each competition has an assigned head judge who will have a deciding vote where two or more
judges have reached a tied result in any category.
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Disqualifications
Entries that do not meet the specified entry criteria either by size, shape, recipe or other reason
will be disqualified.
Disqualified entries will still be judged and will have points deducted at the discretion of the judge
based on the reason for disqualification.
Disqualified entries are ineligible to be Category Winner or Gold Level winners.
Disqualified entries are ineligible to be included in point aggregation for major awards.
Getting Your Products to the Competitions
Entry to the competitions is available to bakers, pastry cooks and cake decorators throughout
Australia.
For those unable to personally deliver the product to the competition venue may use courier or
transport services.
Care should be taken to adequately pack your items so to avoid any damage during transport.
Also special attention should be given to categories such as the Meat Pie and Fruit Pie Categories
and product that are to be taste tested which requires transportation to meet food safety
standards. Non-compliance will result in disqualification and potential involvement of council
authorities.
A key point when packing your items is to use paper rather than plastic wraps/bags. Plastic will
make the products sweat during transport which results in soft crusts and moist products.
The Benefits of Entering Competitions
The benefits of competition are numerous, whether a prize is won or not. By competing, attending
and speaking with the judges, you will gain valuable experience and information on how you can
improve your products and how your products are benchmarked against other local entrants.
This information can then be applied to daily production for your customers.
Winning categories, prizes and major awards is a big achievement and can have some significant
financial benefits to your business. Promoting your achievements in your shop front, your local
newspapers, TV and radio stations can result in significant increases in sales.
Produced by the NBIA © 2015 - Category Guide NQ Baking Show 2015 5
Judging Terminology & Criteria Explained
The judging of products in competition situations is based on the below listed key criteria areas.
Judges will use below as a reference, however each judge will have their own personal system
and options.
Bread
Volume & General Appearance: Product should display symmetry and volume, presentation and
cleanliness, character of spring, soundness, bloom, general character and uniformity.
Crust Colour: Should be appropriate for the product. Most breads crust colour will be rich golden
without burning or showing under-baking characteristics.
Texture: Evenness of internal texture, cell size, shape fineness of walls, holes, softness, crumb
stability.
Aroma: The internal smell of product.
Crumb Colour: Should be appropriate to the product. Most bread products should have a creamy
white internal colour, display brightness and have no streaks.
Technical Difficulty: Level of skill required to produce entry.
Flavour: Should appropriate for the product. Will be judged on how it tastes in comparison to what
the judges feel is suitable for the product. In some categories uniqueness will be highly regarded,
while in others less so.
Originality / Uniqueness: Incorporation of own and unique ideas, techniques.
Cake and Pastry
Volume & General Appearance: Product should display symmetry and volume, presentation and
cleanliness, soundness and firmness without compromising the impression of freshness and
uniformity.
Crust Colour: Should be appropriate for the product. The crust colour will vary greatly depending
on the product, however it must appear to be rich and baked, even without harsh edges. It must
not be over-baked or burnt or under-baked and doughy.
Texture: Evenness of internal texture, cell size is important. The product should not display gaping
holes or be overly tight. When a product uses a number of layers these must not blend together
and be sharply defined.
Aroma: The internal smell of product, this will vary greatly depending on the product and
ingredients. The aroma must be a clear representation of the product category/class. It must be
attractive and mouth-watering.
Crumb Colour: The internal crumb or colour, this will vary greatly depending on the product and
ingredients. The product’s internal colour must be a representation of the product category. The
internal colour must be inviting and appealing. It should be a reflection and representation of the
ingredients used in the manufacture of product.
Technical Difficulty: Level of skill required to produce entry.
Flavour: Should be appropriate for the product, category/class. Flavour will be judged on how it
tastes in comparison to what the judges feel is suitable for the product plus how the product
appears, the aroma and the colour. In some categories/classes uniqueness will be highly
regarded, while in others less so.
Originality / Uniqueness: Incorporation of own and unique ideas and techniques.
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List of Categories/Classes – NQ Baking Show 2015
CATEGORY: Bread
Class B1: 450g French Stick
Class B2: 450g White Vienna
Class B3: 550g Hi Top Fruit Loaf – Healthy
Class B4: 550g Ciabatta
Class B5: Savoury Bread Invention
Class B6 (Commercial):
Best aggregate score over 3 products. Must be unsliced (No slide on or strap
down lids)
Class B6.1: 680g White Condensed
Class B6.2: 680g Multigrain Condensed
Class B6.3: 680g Meal Condensed (must meet Food Standards Australia and
NZ requirements)
CATEGORY: Cake & Pastry
Class CP1: Decorated Torte
Class CP2: Cheesecake
Class CP3: Themed Special Occasion Cake – “Australiana”
Class CP4: Four Varieties Cupcakes – Flavour
Class CP5: Four Cupcakes – Novelty Decoration
Class CP6: Apple Pie 800g
Class CP7: Macarons
CATEGORY: Meat Pie
Class MP1: Meat Pie (180-350g)
Class MP2: Specialty Pie (180-350g)
CATEGORY: Artisan Bread
Class AB1: 600g Sourdough Loaf – Vienna Style
Class AB2: 650g Sourdough – Fruit Loaf – Vienna Style
Class AB3: 800g Fermented Dough – Grain & Seed Cob (Boule/Miche)
CATEGORY: Apprentice
Class AC1: Four Cupcakes – Novelty Decoration
Class AC2: Themed Special Occasion Cake – “Australiana”
Class AC3: 450g White 4 Strand Plait
Class AC4: 680g White Married Hi Top Loaf
Taste Tested
Taste Tested
Taste Tested
Taste Tested
Taste Tested
Taste Tested
Taste Tested
Taste Tested
Taste Tested
Taste Tested
Taste Tested
Taste Tested
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Awards
Class Winner – entrant with the highest score for that class.
Class Winner Bonus – winners of class # CP6, MP1 & MP2 are entitled to one free entry into the
2015 Official Great Aussie Pie & Sausage Roll Competitions, held at Fine Food Australia expo in
Sydney – September 2015.
Category Winner – entrant with the highest score for the category – receive trophy + certificate.
Gold Certificate Winner – entrant that achieve 80+ points – receive certificate.
Silver Certificate Winner – entrant that achieve 70-79 points – receive certificate.
Bronze Certificate Winner – entrant that achieve 60-69 points – receive certificate.
Please Note: Disqualified entries will be judged, but will not receive awards.
Major Awards
NBIA NQ BAKING SHOW – BREAD CHAMPION
Entrant with the highest aggregated points score for Bread Categories:
- Bread (Classes B1-B6) and Artisan Bread (Classes AB1-AB3) Categories.
NBIA NQ BAKING SHOW – CAKE & PASTRY CHAMPION
Entrant with the highest aggregated points score for Cake and Pastry Categories:
- Cake and Pastry (Classes CP1-CP7) and Savoury Pastry (Classes MP1-MP2) Categories.
NBIA NQ BAKING SHOW – GRAND CHAMPION
Entrant with the highest aggregated points score for all Categories excluding the
Apprentice Category (Classes AP1-AP4).
GRAND CHAMPION BAKING SHOWS (2014/15)
Entrant with the highest aggregated points scored for the nominated categories across
participating Baking Shows in one year. The award will be presented at the Annual Baking
Industry Awards Event in June each year.
Participating Shows:
Brisbane Baking Show 2014 (NBIA)
Gingerbread House Competition 2014 (NBIA)
Best Hot Cross Bun Competition 2015 (NBIA)
North Queensland Baking Show 2015 (NBIA)
Produced by the NBIA © 2015 - Category Guide NQ Baking Show 2015 8
CATEGORY: Bread Class B1: 450g French Stick – No Seeds (number of cuts are to be in proportion to the length)
Weight: Min: 428gm Max: 473gm
General Characteristics:
Long and thin in shape. Loaf should have a crispy crust with even texture. Industry standard is
seven cuts evenly spaced along the length of the stick. Internal texture should be consistent, soft,
light and airy. Stick should show signs that it was able to achieve full volume due to the unrestricted
nature of the loaf. No seeds.
Judging Criteria: Volume
& Gen
App
Filling &
Internal
App
Texture Aroma Colour Originality Taste /
Flavour
Technical
Difficulty
Total Out
Of
35 0 30 20 15 0 0 0 100
Hints: Ensure overall symmetry of the loaf, don’t over-bake product, crust break should be along
the side of the product.
Class B2: 450g White Vienna – No slipper, 5 Cuts, No Seeds
Weight: Min: 428gm Max: 473gm
General Characteristics:
Loaf should have a thin lightly browned, slightly crisp and glossy crust. Internal texture should be
consistent, soft, light and airy. Vienna should show signs that it was able to achieve full volume
due to the unrestricted nature of the loaf. No Seeds.
Judging Criteria: Volume
& Gen
App
Filling &
Internal
App
Texture Aroma Colour Originality Taste /
Flavour
Technical
Difficulty
Total Out
Of
35 0 30 20 15 0 0 0 100
Hints: Focus on symmetry of shape, should be lightly browned with a glossy crust which can be
achieved with steam or an egg wash etc.
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Class B3: 550g (in 450g tin) Hi Top – Fruit Loaf (Healthy)
Min 30% Fruits, Nuts, Grains etc of flour weight
Entrants to supply recipe showing ingredients as % of flour.
No Peanuts
Weight: Min: 523gm Max: 578gm
General Characteristics:
Loaf should be symmetrical and display a thin soft crust. Loaf should have even colour with
minimal break. Internal texture will be soft and display the ingredients that are evenly distributed
with minimal bleed of fruit and ingredient colours into surrounding cell structure.
Aroma will uniquely display ingredients used.
Flavour will be a rich and diverse mix, the ingredients blending well to give an overall pleasant
experience.
Judging Criteria: Volume
& Gen
App
Filling &
Internal
App
Texture Aroma Colour Originality Taste /
Flavour
Technical
Difficulty
Total Out
Of
25 0 15 15 15 15 15 0 100
Hints: Common faults are too or not enough fruits and fillings. Fruits etc being added too early to
the mixing dough resulting in breaking apart of fruit, or under-blending resulting in uneven texture;
and over-proofing. Consideration should be given to the blend of ingredients as flavour and
originality are weighted equally to Texture and Aroma.
Class B4: Ciabatta 550g
Weight: Min: 523gm Max: 578gm
General Characteristics:
Ciabatta bread is traditional Italian bread generally baked in the shape of a slipper on a tray.
Ciabatta should have a fairly hard, crisp crust with an even, golden brown colour. Internally the
texture should be an open, waxy honeycomb. Bread should have a strong aroma.
Judging Criteria: Volume
& Gen
App
Filling &
Internal
App
Texture Aroma Colour Originality Taste /
Flavour
Technical
Difficulty
Total Out
Of
35 0 30 20 15 0 0 0 100
Hints: Ensure even baking of product and correct mixing, adequate fermenting.
Will Be Taste
Tested
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Class B5: Savoury Bread Invention
Entrants to supply recipe showing ingredients as % of flour.
Weight: Min: N/A Max: N/A
General Characteristics:
Must be made from yeast-raised dough and judged on technical difficulty, taste, appearance
and originality.
Judging Criteria: Volume
& Gen
App
Filling &
Internal
App
Texture Aroma Colour Originality Taste /
Flavour
Technical
Difficulty
Total Out
Of
30 0 0 0 0 35 35 0 100
Hints: Think outside the box!
Class B6: Commercial Bread
Must be product taken from normal bakery production. Must be unsliced. No slide on or strap
down lids.
Best aggregate score over three products.
680g White Condensed – 3 or 4 piece
680g Multigrain Condensed – 3 or 4 piece
680g Wholemeal Condensed – 3 or 4 piece
Weight: Min: 646gm Max: 714gm
General Characteristics:
*see below
Hints:
Bread must show it was able to reach full potential volume (do not limit oven spring too much)
Will Be Taste
Tested
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Class B6.1 680g White Condensed Loaf - 3 or 4 piece
General Characteristics:
The condensed loaf should be smooth and flat on each side and form a rectangle mirroring the
tin. The loaf should be contained within the tin as a demonstration of the tradesperson’s skills but
show it was able to reach full volume potential. External colour should be a golden brown with a
glossy sheen. Internal texture should have even, close cell structure and be creamy white in color
with a good sheen
Judging Criteria: Volume
& Gen
App
Filling &
Internal
App
Texture Aroma Colour Originality Taste /
Flavour
Technical
Difficulty
Total Out
Of
35 0 30 20 15 0 0 0 100
Hints: Attention should be given to mixing, moulding and ensuring product is baked properly.
Minimisation of the 3 or 4 piecing line breaks is well regarded by judges.
Class B6.2: 680g Multigrain Condensed Loaf - 3 or 4 piece
General Characteristics:
The condensed loaf should be smooth and flat on each side and form a rectangle mirroring the
tin. The loaf should be contained within the tin as a demonstration of the tradesperson’s skills but
show it was able to reach full volume potential. The multigrain loaf should have even distribution
of grains throughout the loaf. External colour should be a golden brown with a glossy sheen.
Judging Criteria: Volume
& Gen
App
Filling &
Internal
App
Texture Aroma Colour Originality Taste /
Flavour
Technical
Difficulty
Total Out
Of
35 0 30 20 15 0 0 0 100
Hints: Ensure loaf is evenly and well baked. Common fault is holes in internal texture of loaf from
moulding or grains being too wet. Minimisation of the 3 or 4 piecing line breaks is well regarded
by judges. A common fault is under proofing of the product.
Class B6.3: 680g Wholemeal Condensed Loaf - 3 or 4 piece
General Characteristics:
The condensed loaf should be smooth and flat on each side and form a rectangle mirroring the
tin. The loaf should be contained within the tin as a demonstration of the tradesperson’s skills but
show it was able to reach full volume potential. External colour should be a golden brown with a
glossy sheen. Internal texture should have even, close cell structure and be an even colour.
Judging Criteria: Volume
& Gen
App
Filling &
Internal
App
Texture Aroma Colour Originality Taste /
Flavour
Technical
Difficulty
Total Out
Of
35 0 30 20 15 0 0 0 100
Hints: Attention should be given to mixing, moulding and ensuring product is baked properly.
Minimisation of the 3 or 4 piecing line breaks is well regarded by judges. A common fault is over
proofing of the product.
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CATEGORY: Cake & Pastry Class CP1: Decorated Torte
Portioned Marked – 12 Consistent Pieces
(Edible Decorations Only)
Size: Max: 25cm diameter (approx. 10 inch)
Min: 20cm diameter (approx. 8 inch)
Name of cake and main flavour must be provided with each entrant.
General Characteristics:
This Category is aimed at encouraging demonstration of the skills and originality in design and
decorating skill of the entrant.
Decorations should be symmetrical and not excessive. Top decoration should allow cutting of the
item without difficulty. Multi-layer filling should be in proportion to cake, 5 to 8 layers that should
be evenly distributed. A cut portion of the cake should remain stable. Cake should be presented
on a cake board.
Judging Criteria: Volume
& Gen
App
Filling &
Internal
App
Texture Aroma Colour Originality Taste /
Flavour
Technical
Difficulty
Total Out
Of
35 0 15 0 0 20 30 0 100
Will Be Taste
Tested
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Class CP2: Cheesecake Cold Set
Any flavour
Size: Max: 25cm diameter (approx. 10 inch)
Min: 20cm diameter (approx. 8 inch)
Name of Cheesecake and/or main flavour must be provided with each entrant.
General Characteristics:
Cheesecakes must have a smooth appearance. Texture should be smooth and free from
bubbles.
Judging Criteria: Volume
& Gen
App
Filling &
Internal
App
Texture Aroma Colour Originality Taste /
Flavour
Technical
Difficulty
Total Out
Of
35 0 15 0 0 20 30 0 100
Hints: After you have finished mixing, deposit the mix as soon as possible. Cheesecakes found to
be made from premixes will be marked down.
Class CP3: Themed Special Occasion Cake
Size: Max: 30cm Diameter (approx. 12 inch)
Max: 30cm Height (approx. 12 inch including all decorations)
Theme: Australiana
General Characteristics:
This Category allows entrants to demonstrate their skills and abilities with regard to cake
production and decorating. Entrant must show a link to the theme provided. Examples could be
outback, native flowers, famous poems/poets, musicians, personalities, flags, etc.
Judging Criteria: Volume
& Gen
App
Filling &
Internal
App
Texture Aroma Colour Originality Taste /
Flavour
Technical
Difficulty
Total Out
Of
50 0 0 0 0 20 0 30 100
Hints: Main focus should be placed on
demonstrating your technical skills and
the overall presentation standard of item.
Will Be Taste Tested
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Class CP4: Four Variety Cupcakes – Flavour
Size: Max: 80mm Height
General Characteristics:
Focus on the 4 different flavours of the cupcakes. Cupcakes should be uniform in size and shape
between the four items. The 4 flavours be individual and distinct, they do not have to complement
each other. Texture should be light and cake-like. Decorations need only be simple and aesthetic.
Judging Criteria: Volume
& Gen
App
Filling &
Internal
App
Texture Aroma Colour Originality Taste /
Flavour
Technical
Difficulty
Total Out
Of
30 0 25 0 0 20 25 0 100
Hints: Common faults are under non-uniformity of cupcakes. Ensure even distribution of flavours
and colours through items. Uniqueness of cake flavour will be well regarded.
Class CP5: Four Cupcakes – Novelty Decoration
Size: Max: 120mm Height (including figurine)
General Characteristics:
Cupcakes should be uniform in size and shape between the four items. Colours should be evenly
distributed throughout each item. Decorations should exhibit originality and technical ability.
This category is aimed at encouraging demonstration of the skills and originality in design and
decorating ability of the entrant. There should be a link between all four cupcakes – theme /
colour / style.
Judging Criteria: Volume
& Gen
App
Filling &
Internal
App
Texture Aroma Colour Originality Taste /
Flavour
Technical
Difficulty
Total Out
Of
50 0 0 0 0 20 0 30 100
Hints: Common faults are under non-uniformity of cupcakes. Ensure even design and colours.
Class CP6: Apple Pie (800gm)
Thickened filling in any shape, any dough
Weight: Min: 760gm Max: 840gm
Size: Min: 20cm Diameter
General Characteristics:
Apple pies should be appealing to the eye. Pastry should be evenly baked without burnt edges
or bottom. Filling should be firm and not leak when the pie is cut. Filling must contain only apple
(no other fruits - sultanas etc). Flavour should be apple, being slight tart, offset with suitable spices.
Judging Criteria: Volume
& Gen
App
Filling &
Internal
App
Texture Aroma Colour Originality Taste /
Flavour
Technical
Difficulty
Total Out
Of
40 35 0 0 0 0 25 0 100
Hints: Common problems are inside surface of pastry under baked where it contacts filling and
over baking with pastry edges burnt. Often fillings are not stable when a slice is cut from the pie.
Avoid excessive sugar on top of pie.
Will Be Taste
Tested
Will Be Taste Tested
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Internal filling should be appealing to the eye and be a natural colour with even distribution of
fruit. When placing filling use apple at room temperature.
**Please note that all pie entries must be delivered in packaging compliant with hygiene
regulations (frozen or refrigerated). Non-compliance will result in disqualification. Pies will be
placed in coolroom overnight, then into a Pie Warmer early on judging day.
Class CP7: Macarons – 4 Individual Units
General Characteristics:
Four individual macarons of competitor’s choice. Product should display symmetry and volume,
presentation and cleanliness, colour, general character and uniformity. Two slightly chewy,
meringue-like shells – sandwiched together with a filling. Any colour and flavour.
The shells should have a paper thin crust enclosing the biscuit-like centre (crust should not be
crunchy, hard or dry). The surface of shell must be completely smooth & the texture of the interior
of shell should be light, soft & slightly chewy. Filling should be creamy & light but firm, flavour should
complement shells. The filling and shells should be appropriate to the product.
Judging Criteria: Volume
& Gen
App
Filling &
Internal
App
Texture Aroma Colour Originality Taste /
Flavour
Technical
Difficulty
Total Out
Of
25 0 20 15 15 10 15 0 100
**Please note that entries using fresh cream must be delivered in packaging compliant with
hygiene regulations (frozen or refrigerated). Non-compliance will result in disqualification.
Will Be Taste Tested
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CATEGORY: Meat Pie
**Please note that all pie entries must be delivered in packaging compliant with hygiene
regulations (frozen or refrigerated). Non-compliance will result in disqualification. Pies will be
placed in coolroom overnight, then into a Pie Warmer early on judging day. Class MP1: Meat Pie (180-350g) – Please provide 3 pies for judging
Weight: Min: 180gm
Max: 350gm
General Characteristics:
Appearance will be judged on colour, uniformity, and shrinkage.
Pie top will be judged on pastry thickness, quality and evenness of bake, lift & separation. Pie
pastry base will be judged on pastry thickness and quality and evenness of bake.
Filling will be judged on colour, consistency of filling, ratio of meat, gravy and pastry, aroma,
stability & quality of filling.
When taste testing, the overall eating quality will be judged to include meat flavour and texture
and pastry taste.
Judging Criteria:
COLD (16 points required to be judged hot) HOT Eye Appeal Pastry Top Pastry Base Filling SUB Sensory Taste SUB TOTAL
Co
lou
r
Un
ifo
rmity
Sh
rin
ka
ge
Thic
kn
ess
Ba
ke
d?
Thic
kn
ess
Ba
ke
d?
Me
at
Co
lou
r
Me
at
Qu
ality
Me
at/
Pa
stry
Ra
tio
1
Aro
ma
Sta
bility
Mo
uth
Fe
el
Me
at
Fla
vo
ur
Pa
stry
Ta
ste
2 1 + 2
3 3 3 3 3 3 3 3 3 3 30 4 4 4 4 4 20 50
Hints: Be careful with weight, disqualification will occur if outside what is specified (10% plus or
minus).
Class MP2: Specialty Pie (180-350g) – Please provide 3 pies for judging
Weight: Min: 180gm
Max: 350gm
General Characteristics:
See Meat Pie characteristics above. An additional mark out of 20 for originality and creativity is
judged.
Judging Criteria:
COLD (21 points required to be judged hot) HOT
Eye Appeal Top* Pastry Base Filling Innovation
S
U
B Sensory Taste
S
U
B
T
O
T
A
L
Co
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3 3 3 3 3 3 3 3 3 3 5 5 40 4 4 4 4 4 20 60
Will Be Taste
Tested
Will Be Taste
Tested
Produced by the NBIA © 2015 - Category Guide NQ Baking Show 2015 17
CATEGORY: Artisan Bread
Class AB1: 600g Sourdough Loaf – Vienna Style
Entrants to supply recipe showing ingredients as % of flour.
Weight: Min: 570gm Max: 630gm
General Characteristics:
High quality unique style Sourdough bread with traditional thick hard crust with even colour.
Internal texture should be slightly open and crumb should have a slightly sticky feel when touched.
Flavour should be slightly acidic with a rich yeasty overtone but not over-powering.
Judging Criteria: Volume
& Gen
App
Filling &
Internal
App
Texture Aroma Colour Originality Taste /
Flavour
Technical
Difficulty
Total Out
Of
25 0 20 20 0 0 20 15 100
Hints: Common faults include under and over-baking. Key features of the loaf are aroma, flavour,
crust and texture qualities. Unique appearance highlighting a high end product will be judged
favourably.
Class AB2: 650g Sourdough Fruit Loaf – Vienna Style
No Peanuts. Entrants to supply recipe showing ingredients as % of flour.
Weight: Min: 618gm Max: 683gm
General Characteristics:
Very high quality, unique products are sort. Overall appearance, aroma and flavour are highly
regarded. Internal appearance should be interesting and inviting displaying the range of
ingredients used. Flavour must be rich with a unique range of pleasant fruits and fillings used
without being overwhelming.
Judging Criteria: Volume
& Gen
App
Filling &
Internal
App
Texture Aroma Colour Originality Taste /
Flavour
Technical
Difficulty
Total Out
Of
25 0 15 15 0 15 15 15 100
Hints: Very high quality unique recipe and ingredients is sort. Judges are looking for unique blend
of flavours displaying the ingredients used.
Class AB3: 800g Fermented Dough – Grain & Seed Cob / Boule / Miche
Minimum 25% Grains and/or Seeds as % Flour
Weight: Min: 760gm Max: 840gm
Entrants to supply recipe showing ingredients as % of flour.
General Characteristics:
High quality, unique style, pre-fermented bread. Internal texture should be slightly open and
crumb should display ingredients used distributed in an even manner. Flavour should be slightly
acidic with a rich, yeasty undertone dominated by the mix of grains and seeds used.
Judging Criteria: Volume
& Gen
App
Filling &
Internal
App
Texture Aroma Colour Originality Taste /
Flavour
Technical
Difficulty
Total Out
Of
25 0 15 15 0 15 15 15 100
Will Be Taste
Tested
Will Be Taste Tested
Will Be Taste
Tested
Produced by the NBIA © 2015 - Category Guide NQ Baking Show 2015 18
CATEGORY: Apprentice
Class AP1: Four Cupcakes – Novelty Decoration
Size: Max: 120mm Height (including figurine)
General Characteristics:
Cupcakes should be uniform in size and shape between the four items. Colours should be evenly
distributed throughout each item. Decorations should exhibit originality and technical ability.
This category is aimed at encouraging demonstration of the skills and originality in design and
decorating ability of the entrant.
There should be a link between all four cupcakes – theme / colour / style.
Judging Criteria: Volume
& Gen
App
Filling &
Internal
App
Texture Aroma Colour Originality Taste /
Flavour
Technical
Difficulty
Total Out
Of
50 0 0 0 0 20 0 30 100
Hints: Common faults are under non-uniformity of cupcakes. Ensure even design and colours.
Class AP2: Themed Special Occasion Cake
Size: Max: 30cm Diameter (approx. 12 inch)
Max: 30cm Height (approx. 12 inch including all decorations)
Theme: Australiana
General Characteristics: This Category allows entrants to demonstrate their skills and abilities with
regard to cake production and decorating. Entrant must show a link to the theme provided.
Judging Criteria: Volume
& Gen
App
Filling &
Internal
App
Texture Aroma Colour Originality Taste /
Flavour
Technical
Difficulty
Total Out
Of
50 0 0 0 0 20 0 30 100
Hints: Main focus should be placed on demonstrating your technical skills and the overall
presentation standard of item.
Produced by the NBIA © 2015 - Category Guide NQ Baking Show 2015 19
Class AP3: 450g White 4 Strand Plait (Baked on a Tray)
Weight: Min: 428gm Max: 473gm
General Characteristics:
The loaf should comprise of four even-sized strands, loaf should be baked evenly. Internal texture
should have a close even cell structure with a creamy white colour and sheen.
Judging Criteria: Volume
& Gen
App
Filling &
Internal
App
Texture Aroma Colour Originality Taste /
Flavour
Technical
Difficulty
Total Out
Of
35 0 30 20 15 0 0 0 100
Hints: Ensure even plaiting of strands. Faults are generally associated with lack of attention to
plaiting technique (eg; plaiting strands too tight). Attention to correct baking, mixing and
moulding is required.
Class AP4: 680g White Married Hi Top Loaf
Weight: Min: 646gm Max: 714gm
General Characteristics:
The loaf should comprise of two distinct even joined pieces. The loaf should be baked evenly.
Internal texture should be consistent, soft, light and airy. The internal crumb structure should show
larger cells toward the middle of the loaf, cells should be round in shape.
The break/bloom should be smooth, even and on one side of the loaf. The moulding should show
evidence that it has been done in a scroll rather than a ball.
The side walls should show no sign of collapse. No Seeds.
Judging Criteria: Volume
& Gen
App
Filling &
Internal
App
Texture Aroma Colour Originality Taste /
Flavour
Technical
Difficulty
Total Out
Of
35 0 30 20 15 0 0 0 100