26 February—28 February

2016 ActewAGL Royal Canberra Bread Show

Harvest Hall, Fitzroy Pavilion Exhibition Park in Canberra (Entry from Northbourne Avenue)

“Promoting Excellence”

Theme: “The Backyard”

Entry forms must be received by Wednesday, 10th February, 2016

Principal Sponsor Gold Sponsor

Proudly Supported by

Class Description

540 450g Fruit Bun Loaf Upright (1 Piece)

541 Fruit Tea Cake Filled

Class Description

530 Barlens Challenge Cup

Novelty Bread—Judged on appearance & craftsmanship. Theme “The Backyard” (Apprentices see class 573)

Class Description

520 680g Grain Loaf Condensed Square (4 pieces)

521 450g Grain Cob (Baked on a Tray)

522 2 Grain Rolls, Maximum 100g

Class Description

510 680g Wholemeal Condensed Square (4 pieces)

511 680g Wholemeal Loaf Upright (1 piece)

512 2 Wholemeal Rolls, Maximum 100g

Class Description

500 680g White Loaf, Condensed Square (4 pieces)

501 680g White Hi-top, Half Married (2 pieces)

502 450g Vienna (Baked on a Slipper)

503 450g Three Strand Plait (Baked on a Slipper)

504 450g White Cob (Baked on a Tray) Not Dusted

505 French Stick 400g

SECTION 1 White Bread

SECTION 2 Wholemeal Bread

SECTION 3 Grain Bread

SECTION 4 Novelty Bread

SECTION 5 Fruit Section (must have minimum

of 25% fruit)

SECTION 7 Apprentices 1st & 2nd Year

SECTION 8 Apprentices Open Section

SECTION 6 Artisan Bread

Class Description

560 680g White Hi-Top, Half Married (2 pieces)

561 2 Bread Rolls (Maximum 100g)

Grand Champion Loaf of the Show Grand Champion Ribbon & Trophy

Barlens Challenge Cup —Themed Trophy

Champion White Loaf Champion Ribbon

Champion Wholemeal Loaf Champion Ribbon

Champion Grain Loaf Champion Ribbon

Champion Fruit Section Champion Ribbon

Champion Artisan Loaf Champion Ribbon

Most Successful Bread Exhibitor Ribbon

Best Apprentice Exhibit—1st & 2nd Year Trophy

Best Apprentice Exhibit (Open) Trophy

CIT Challenge Cup —Themed for Apprentices Trophy (Apprentice)

Class Description

550 680g Sourdough, Rye or White (Baked on a Tray)

551 Turkish Pide Loaf (Maximum 680g)

552 Ciabatta Loaf (Minimum 200g)

Class Description

570 450g Wholemeal Cob (Baked on a Tray) Not Dusted

571 450g White 4 Strand Plait (Baked on a Tray)

572 2 Scones (Maximum 80g)

573 CIT Challenge Cup

Novelty Bread—Judged on appearance &

craftsmanship. Theme “The Backyard”.

RIBBONS AND TROPHIES

1. The contest is open to all Professional Bakers, Pastry Cooks & Apprentices.

2. Each exhibitor must complete a Entry Form (see enclosed form) and submit it to the Royal National Capital Agricultural Society on or before Wednesday, 10th February 2016.

3. Exhibitors are restricted to one entry per class and one exhibitor per entry form.

4. Exhibits must be clearly labelled with “Exhibitor Tags” provided by the Royal National Agricultural Society and delivered to each entrant. (All “Exhibitor Tags” show the class and exhibitor number only, no names are included).

5. All exhibits must be unbranded and baked in unbranded tins. No seeds, grains or flour on any loaves, novelty and sourdough excepted.

6. Weights, Measures and Uniformity: All sizes, weights, measures and quantities stated for each discipline must be followed. Weights (plus or minus 5%) and dimensions will be strictly enforced where stipulated. All entries will be weighed.

Accepted Weight Range 680g = 646g < 680g > 714g Accepted Weight Range 450g = 427.5g < 450g > 472.5g Accepted Weight Range 400g = 380g < 400g > 420g Accepted Weight Range 200g = 190g < 200g > 210g Accepted Weight Range 100g = 95g < 100g > 105g Accepted Weight Range 80g = 76g < 80g > 84g

7. All exhibits will be judged individually. A copy of the Final Score Sheet can be obtained on request by contacting Patsy Dinnen at the Show.

8. All entries must be a bona fide manufacture of the exhibitor and should have been specifically produced for the Royal Canberra Bread Show 2016. Any prize winner may be called upon to prove authenticity of the entry. Failing satisfaction, awards may be cancelled or withheld.

9. Exhibits will only be accepted on Thursday, 25th February from 7.00am to 9.00am.

10. Judges reserve the right to reject entries that do not meet the standard of the categories as outlined.

11. All displays and plates entered into the contest will be displayed at the participant’s own risk.

12. Neither the Royal Canberra Bread Show Committee, nor any contractor charged with providing a service can be held responsible for any loss or damage to displays during the course of the event.

Judging commences at 9.30am on Thursday 25th February 2016. Judging will be open to the public. Presentation of Awards will be held in the Harvest Hall at the Show on Saturday 27th February (time to be advised).

Winners will be notified by email as soon as possible after judging. Winners of Champion Ribbons and Trophies must pick up their free entry tickets at the Main gate entry on Flemington Road between 11.00am and 12.00pm on Saturday 27th February if they wish to participate in the presentations, or, they will be required to pay for entry at the gate.

Please assist our administration by sending in your entry forms early.

13. All exhibits for the Royal Canberra Bread Show must be entered under the individual name of the Baker or Pastry Chef/Cook, not under the Bakery/Patisserie name.

14. All medals and trophies are awarded to the individual baker entered in the Royal Canberra Bread Show and remain the property of that baker. Bakeries may advertise or promote their winning baker and display medals and trophies only with the permission of the winning baker.

Entry Fees: $8.00 per Entry, per Section (not per class) Please Deliver your Bread entries to:

Please forward your entry form to: The Royal Canberra Bread Show

The CEO (Hort/Prod Section) (Entry via Northbourne Avenue)

Royal National Capital Agricultural Society Harvest Hall, Fitzroy Pavilion

PO Box 124 Between 7.00am—9.00am

MITCHELL ACT 2911 Thursday, 25th February, 2016

GENERAL INFORMATION, RULES AND CONDITIONS OF ENTRY