Bakers Cup 2015 Competition Manual

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PHILIPPINEBAKERS CUP 2015

Filipino-Chinese Bakery Association Inc. Angel Yeast China

January 30, 2015 February 1, 2015

Bakery Fair 2015

World Trade Center, Manila


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CONTENTS

Contents....p1

Philippine Bakers Cup 2015 The Organizing Committee.....p3

Contacts On The Organizing Committee

Angel Yeast Steamed Bun Competition.p4

Schedule

Information And Registration

Registration Closing Date

Registration Of Entries

Contestant Qualification And Screening Of Applicants.......p6

Order Of Play......p7

Compliance With The RulesProfessional Clothing And Competition Rules.p8

Jury & Coordination......p9

JurysPresident

JurysMembers

Equipment..p10

Equipment For Each Baking Area

Small Equipment For Each Baking Area

Hygiene In The Baking Areas.p11

Use Of Flour, Yeast And Raw Materials..p12

Use Of Flour

Use Of Yeast

Use Of Other Raw Materials

Approval Of Additional Equipment And Raw Materials....p13

Description Of the Products by Category Steamed Buns...p14

MantouFreestyle

Plain/Filled

Rules For Steamed Bun..p16

Judging And Criteria..p17

Steamed Bun Photos.p18

Angel Yeast Prizes For The Winners....p34

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The Organizing Committee is composed of representatives from

the following organizations:

Filipino-Chinese Bakery Association Inc. Angel Yeast China

OVER-ALL COMMITTEE CHAIRWOMAN

Ms. Catherine Blas Yu

Cellphone: +639228987900

E-mail:[email protected]

GENERAL ORGANIZATION & LOGISTICS

Mr. Julian Dy Jr.

Landline: (02) 5147121

Cellphone: +639154427233

E-mail: [email protected]

RULES & COMPETITION

Mr. Bien Enrico Ah

Wireless Landline: (02) 5876177

Cellphone: +639228287788 +639189100828


THE ORGANIZING COMMITTEE

CONTACTS ON THE ORGANIZING COMMITTEE

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ANGEL YEAST STEAMED BUN COMPETITION

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COMPETITION SCHEDULE

Deadline of Registration:January 15, 2015 @2PM

Orientation:January 17, 2015 @3:30PM

Elimination Round:January 22-23, 2015Final Round:January 30, 2015 @10AM-5PM

INFORMATION AND REGISTRATION

You can download your Registration Form from our website visit

www.bakerscup.org for more information. Deadline for submission ofregistration is on January 15, 2015 at 2:00 pm. For further inquiriesyou may contact:

PHILIPPINE BAKERS CUP 2015 ORGANIZING COMMITTEEContact: Ms. Catherine Blas Yu

Cellphone: +639228987900


All registrants who fulfill the requirements will undergo an eliminationround prior to the final round to be held during the Bakery Fair 2015at the World Trade Center, Manila.

REGISTRATION OF ENTRIES

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For the submission of requirements such as ID, NSO Birth Certificate,vocational or award certificates you can scan your documents andemail it to Ms. Cathy Blas Yu at [email protected] Pleasesubmit the requirements on or before Jan. 15, 2015. Type in thesubject: BakersCup2015Docs_Name


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CONTESTANT QUALIFICATION

Contestant must be aged between 18 and 55 at the time of

registration.

Contestant should be working professionally as a chef or baker

in his/her own business, or currently working in food or baking

industry.

Contestant must be a Filipino citizen (Please bring proof of

citizenship. Ex. Passport, NSO-Certified Birth Certificate or

similar)

Contestant must be willing to be trained and compete abroad

if chosen as one of the winners.

Contestant preferably should have a valid passport.

SCREENING OF APPLICANTS

The Philippine Bakers Cup 2015 Committee reserves the right

to dethrone any applicant if he or she does not possess the

requisite qualification, lacks character of integrity, or has

engaged in unethical/improper conduct in the industry orsociety.

Contestant must possess good moral character and in good

standing for he or may represent FCBAI in future

engagements.

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ORDER OF PLAY

PRELIMINARY ROUNDCompetitors will be informed of their competition date during thescheduled Orientation.

Dates: January 22-23, 2015

Time: TBA

Venue: Filipino-Chinese Bakery Assn. Baking Center

1967 Rizal Avenue, Sta. Cruz, Manila

ANNOUNCEMENT OF THE FINALIST

Finalists will be chosen on the last of day of the preliminaryround. They will be informed by email, phone, courier orregistered mail.

FINAL ROUNDCompetitors will be informed of their competition schedule uponannouncement of finalists.

Dates: January 30, 2015

Time: 10AM-5PMVenue: Bakery Fair 2015, 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.

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PROFESSIONAL CLOTHING FOR

ELIMINATION AND FINAL ROUND

The following clothing shall be worn during the competition:

Hairnet and Chef's Hat or White Hairnet

White Polo-Shirt orChefsUniform

Apron

Working Trousers

Closed Working Shoes

COMPETITION RULES

Competitors are not allowed to talk with any person/s from the

audience during the time of the competition. The Bakers Cup

2015 organizers will assign marshals to ensure that the

contestants remain undisturbed for the duration of the

competition.

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Contestants who are qualified to the elimination and final round are

required to submit their recipe entries one day before the

competition.

Contestants can send their recipes at [email protected]

with the subject name: AngelYeastRecipes_Name Failure to submitthe recipe entries will be automatically eliminated.


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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. Jimmy Sy, FCBAI Executive Vice President is appointed Jury

President for the Philippine Bakers Cup 2015.

The Jury President does not award marks. He is responsible for

ensuring the rules are applied and the spirit of the competitionobserved 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.

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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 w/ hook, paddle & whip attachment

1 Stand mixer 5 quarts w/ hook, paddle & 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

SMALLEQUIPMENT/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 molds, 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

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EQUIPMENT

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

SMALL EQUIPMENT/UTENSILS FOR EACH BAKING AREA

HYGIENE IN THE BAKING AREA

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.

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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

Wheat flour

All Purpose flour

Whole wheat flour

Rye flour

Contestants may bring their own flour that is not provided by

the organizer. See APPROVAL OF ADDITIONAL EQUIPMENT

AND RAW MATERIALS.

YEAST

Participants must use the yeast provided by the organizers.

Angel Instant Dry Yeast

LIVE SOURDOUGH AND STARTERS

Contestants may use these but not compulsory. Contestants

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.

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USE OF FLOUR, YEAST AND RAW MATERIALS

OTHER INGREDIENTS

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

APPROVAL OF ADDITIONAL

EQUIPMENT & RAW MATERIALS

Contestants are given a list of equipment and a list of ingredients

provided by the organization.

Any participants who wants to use more specific equipmentand 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:

Attention to:Ms. Catherine Blas Yu

Cellphone: +639228987900

E-mail:[email protected]

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APPROVAL OF ADDITIONAL

EQUIPMENT & RAW MATERIALS

The Organizing Committee will then give its agreement, its

observations or its refusal to the additional equipment andingredient(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.

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 that it considers 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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2015

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RULES FOR STEAMED BUN

Competitors must produce:

OBLIGATORY STEAMED BUN

A. Mantou

80 grams 5 grams x 10

Length 6cm 1cm

cell structure, uniformity

B. Meat Filled Siopao

90 grams total x10

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

A. Plain

dough weight 100-200 grams x 10 pcs.

at least 3 colors

B. Filled

60-100 grams x 10 pcs

at least 3 colors

prepared fillings may be used.

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PER PRODUCTBasic skill 20%

Uniformity 15%

Taste 20%

Cell Structure 15%

Appearance 30%

Total 100%

PER CATEGORY

Mantou 30%

Meat-filled 30%

Free-Style 30%

Sanitation 10%

Total 100%

JUDGING CRITERIA

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MANTOU

MEAT FILLED

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FREESYLE PLAIN

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FREESYLE PLAIN

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FREESYLE PLAIN

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FREESYLE PLAIN

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FREESYLE PLAIN

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FREESYLE PLAIN

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FREESYLE PLAIN/FILLED

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PRIZES

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PRIZES FOR THE WINNERS

The Winners Of Angel Yeast Steamed Bun Competition 2015Will Take Home Cash Prizes And Trophies!

Cash Prizes1st Prize : P20,000

2nd Prize : P10,0003rd Prize: P5,000

THANK YOU! SEE YOU IN BAKERS CUP 2015!

Documents

Bakers Cup 2015 Competition Manual