BAKING & PASTRY GUILD A regional association of Bakers ... · 18 August 2012 Baking & Pastry Guild Competition Criteria for GulFood ‘13 Introduction & Welcome Greetings and a warm

18 August 2012

Baking & Pastry Guild Competition Criteria for GulFood ‘13

Introduction & Welcome

Greetings and a warm welcome to the third Baking & Pastry Guild Competition, hosted in conjunction with the Dubai World Trade Centre and leaders of industry at GulFood from 25 February 2013 to 28 February 2013.. This competition has been designed to honour and bring to the front the highly specialised skills of professional bakers and pastry chefs. We look forward to showcasing new trends, classical skills, innovative techniques, and most of all the exceptional talent, dedication, and competitive spirit of our esteemed colleagues working in the UAE.

The Organiser

1) The Baking & Pastry Guild is the organising body and administrator of the competition.

2) The competition is co-presented with the Dubai World Trade Centre.

3) By completing the registration process, competitors respect and confirm to adhere to rules, regulations and constitution of the Baking & Pastry Guild, unconditionally.

4) All correspondence, entry forms, and inquiries referencing the competition must be sent to P.O. Box 184995 Dubai or by e-mail to [email protected] .

BAKING & PASTRY GUILD A regional association of Bakers & Pastry Chefs in the UAE

(a non-profit organization)

Post Box 184995, Tel: +971 4 885-3309, Fax: +971 4 885-3329, Mobile: +971 50-554-0418E-mail: [email protected] Website: www.bpgme.com Page 1

mailto:[email protected]




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Important Notice

Please read the following pages carefully. Contained within these are all the competition rules, regulation and other important information related to the competitions.

Non-compliance with any of the rules or part thereof may force the organisers and judges to request the competitor to withdraw from the competition

Competitors submit themselves to all security checks and will follow instructions given by the GulFood Organisers and any third party that has been appointed by the GulFood organisers to assist in the successful running and managing of the event.

Conditions of Entry

1) Only executive -, commis - or trainee pastry chefs and bakers or pupils / students from recognised hospitality and culinary training institutions can enter the various competition categories.

2) All participants must be registered members of the Baking & Pastry Guild on the day of the competition.

3) All entries must be received by the Baking & Pastry Guild before or on 30 January 2013.

4) Entries may either be send via e-mail to [email protected] or posted to: The Competitions Director P.O. Box 184995, Dubai, UAE

5) Entry forms are made available from the Baking & Pastry Guild’s web site on www.bpgme.com, or on our face book, baking & pastry guild middle east, or on our Twitter Account bpgme.






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Competition Categories

The following is a complete and detailed resume of all competition categories

Live Baking & Pastry Categories

Static Display Categories




LC-1 Themed Celebration Cake

LC-2 Retail Bakery Breads

LC-3 Pastry Team - Live Practical Work Competition (similar to IKA Olympics)

LC-4 Retail Bakery Speciality Rolls

LC-5 Morning Goods & Danish Pastries

LC-6 Retail Bakery Speciality Breads

LC-7 Pralines & Truffles

LC-8 Retail Bakery Confectionary & Pastries

SD-1 Artisan Bread

SD-2 Biscuits & Tea Cakes

SD-3 Fine Patisserie & Bistro Cakes

SD-4 Petit Fours & Friandise





Competition Entry Form

Please only us CAPITAL BLOCK LETTERS completing the information below. Competitor’s name must be reflected as it is to appear on certificate.

Competitor Name: ………………………………………………………………………

Competitor’s e-mail: ………………………………………………………………………

Competitor’s Mobile: ………………………………………………………………………

Place of Work: ………………………………………………………………………

Executive Chef: ………………………………………………………………………

Chef Office Number: ………………………………………………………………………

Live Category Number: LC - ……..

Live Category Name: ………………………………………………………………………

Static Category Number: SD - ……..

Static Category Name: ………………………………………………………………….…..

A separate Competition Entry Form MUST be completed for each category entred

A ONCE OFF competition registration fee of AED 200.00 must be enclosed with the registration form. The ONCE OFF registration fee will permit competitors to enter multiple categories thereafter. With payment of the registration fee, the competitors is considered a voluntarily, registered and paid-up member of the Baking & Pastry Guild – Middle East.








Conditions of Participation

1) The competitor must be a registered and signed up member of the Baking & Pastry Guild – Middle East on the day of the competition.

2) The competitor must arrive timely for his / her registered competition category, and allow for at least 30 minutes for registration.

3) The competitor must be ready to start the competition on the time indicated on the competition schedule. Late comers may be disqualified.

4) In all Live Baking Categories, the planning -, preparation -, hygiene -, and craft skills of the competitor will be evaluated by the judges and must be demonstrated to the fullest during the competition.

5) In all Static Displays Categories, the level of difficulty, uniformity and basic and technical skills will be evaluated by the judges. Exhibits will be tasted by the judges.

6) The competitor agrees to assigns all rights of submitted recipes and photographs to the Baking & Pastry Guild - Middle East.

7) The results of the judges are final and incontestable.

8) The competitor must supply all his / her own ingredients. These must be brought in hygienically packed and, if applicable, in a chilled condition to the competition. Failure to adhere to this may result in disqualification.

9) All exhibits presented, must reflect current global industry & competition trends.

10) All recipes and display cards must be typed out. Recipes must be bound or stapled in the case of multiple recipes being submitted.

11) Two recipes sets are required for each exhibit. One set needs to be handed in on registration and the other to be displayed at the judging table.

12) The competitor is responsible for the cleaning of his / her assigned kitchen.

13) The competitor must vacate the kitchen within 20 minutes after presenting to the judges. The kitchen must be tidied, work surfaces thoroughly cleaned and disinfected and ready for use by the next competitor.








Competitors and Assistant

1) Each competitor is permitted to have ONE assistant to help with carrying of equipment, ingredients and setting up.

2) Competitor and assistant must wear a clean chef’s uniform, appropriate head gear and foot ware during setting up and during the competition. Failure to adhere to the dress code may result in points deduction or disqualification.

3) Competitors must wear / display their registration number at all times during the competition.

4) Competitors and assistants must arrive at least 30 minutes before the start of their respective competition to complete the registration process.

5) Competitors and assistants are under no circumstances permitted to address the judges without prior permission from the organisers.

Clarification of Condition of Ingredients allowed to be brought in

1) Basic recipes can be brought in pre-weight or measured out, but no further processing is allowed.

2) Pastry sponges, biscuit, and meringue can be brought in but NOT CUT.

3) Fruit pulps and purees may be brought in but not as a finished sauce.

4) All garnishes and decor elements must be made in the kitchen.

5) No pre- cooking or poaching of ingredients is allowed.

6) No readymade products are allowed.

7) Unless otherwise stated, no pre-prepared dough or batters may be brought in.

8) Competitors are requested to refrain from incorporating ice creams or sorbets into their exhibits.








Judging Criteria & Points Allocation

Mise-en-place and Cleanliness

a) provision and state of materials brought in

b) timely work arrangement and punctual completion of work

c) clean and orderly work process

d) state of kitchen after competition

0 – 20 points

Professionally Correct Preparation and Processing

a) professionally applied basic skills

b) degree of difficulty

c) individual technical skill

d) corresponding with modern pastry techniques and trends

0 – 20 points

Arrangement & Innovation of Presentation

a) attention to detail and uniformity

b) appealing and practical presentation

c) Cleanliness of exhibit

0 – 30 points

Taste & Texture

a) Clear and distinct flavours as per item description

b) Complimentary flavours

c) Appropriate flavour

d) Typical and correct texture

e) Correct and natural colours as per item description

0 – 30 points








Points Table for Medals

Points for both the medal allocation and judging process are in parallel with the process applied at international culinary competitions and the IKA Olympic.

In all competition categories the following points table will be applied for the awarding of medals.

a) 100 points = Gold Medal and Certificate of Distinction

b) 90 to 99 points = Gold Medal with Certificate

c) 80 to 89 points = Silver Medal with Certificate

d) 70 to 79 points = Bronze Medal with Certificate

e) 50 to 69 points = Certificate of Merit

Prize Giving

Prize giving will take place on the last day of GulFood 20132 at the baking and Pastry Guild stand from 16:00 onwards. All competitors are requested to be on time for the prize giving and dressed in chef’s uniform.

All competitors will be presented with a certificate by the category sponsor and dignitaries of the Baking and Pastry Guild and a medal according to the above medals table.

The overall winner of each category will receive a CASH PRIZE of AED 1000.00 in addition to the medal and certificate, the second runner up will receive a CASH PRIZE of AED 750.00., and the third runner up will receive a CASH PRIZE of AED 500.00








Competition Category Briefs – Live Categories

LC-1 Themed Celebration Cake

a) Competitor has to provide all ingredients.

b) Competitor to present a single layered cake with an identifiable theme, i.e. birthday, wedding, anniversary, product launch, winner, ect.

c) The cake should be sufficient in size to deliver 12 servings of +/- 160 g – 180g each.

d) The entire cake must be assembled & decorated from scratch.

e) Total time allowed from start to presentation to the panel of judges is 4.5 hours.

f) Only the cake base (sponge or other) may be brought in. In case of the base being mousse based, the frozen base cake may be brought in, but all components of the mousse cake need to be made again from scratch for comparative tasting by the judges. A blast chiller (shared by all competitors) is available to freeze the cake down to the required working temperature.

g) No pre-made garnishes are permitted.

h) The entire cake has to be of edible materials.

i) Refrigeration is available in each competition kitchen.

j) A standard banqueting table is provided for display and presentation to the judges. Competitors to bring own display material.

k) Competitor is permitted to bring an assistant who may only be used for cleaning during the competition and setting up of the presentation table.

l) The exhibit must have a typed display card detailing name and basic composition of cake.

m) Two serving portions must be cut by the competitor for evaluation and tasting by the judges.

n) Competitors must provide plates and tasting utensils for the judging.








o)

LC-2 Retail Bakery Breads (team of 2 competition)

a) Competitors to provide all ingredients them self.

b) Team to prepare from scratch and present six standard retail breads of their choice TWO of EACH. These are LARGE WHITE Loafs, LARGE BROWN Loafs, SMALL WHITE Loafs, SMALL BROWN Loafs, French Baguettes, and a GRAIN BREADS of their choice.

c) The weight of the LARGE loafs after baking should weigh 800 g (+/- 25 g)

d) The weight of the SMALL loafs after baking should weigh 400 g (+/- 25 g)

e) The weight of the FRENCH Baguette after baking should weigh 350 g (+/- 25 g)

f) The weight of the GRAIN BREADS after baking should weigh 400 g (+/- 25 g)

g) Total time allowed from start to presentation to the judges is 4 hours.

h) Teams may bring in all ingredients pre-weight, but not mixed.

i) Pre-mixes are allowed. Breads may also be made from scratch recipes.

j) The following is a list of basic equipment provided:

a. Professional Oven with build-in proofer

b. 10 litre table top dough mixer

c. Baking sheets

k) Competitors to provide all other utensils.

l) No other large machinery or equipment is allowed to be brought in.

m) A standard banqueting table is provided for display and presentation to the judges. Competitors to bring own display material.

n) All exhibits must have a typed display card detailing name and basic composition of breads.

o) Breads will be cut by the judges for evaluation and tasting.

p) Competitors to provide plates and tasting utensils for the judges.

q) Competitors may bake three of each bread and present best two to judges.

r) No show piece is allowed.















LC-3 Pastry Team Live Practical Work Competition (team of two competition)

a) Pastry kitchens are open from 8:00 am for setting up.

b) Start of competition is at 08:30.

c) Total time allowed from start to presentation to the judges is 5 hours.

d) Competitors may bring in ingredients on the previous afternoon.

e) Competitors to provide all ingredients them self.

f) Basic sponge or biscuit base may be brought in.

g) Exact recipes are required for each item presented.

h) All exhibits have to be of edible materials.

i) Team to prepare from scratch and present to the judges according to the following time table;

a. 1 Chocolate based Gâteaux not larger than 22 cm Ø and no smaller than 18 cm Ø Present at 12:00 a.m.

b. 6 individually plated IDENTICAL COLD desserts for one person, not exceeding 130g per serving Present at 12:30 a.m.

c. 6 individually plated IDENTICAL HOT desserts for one person, not exceeding 130g per serving Present at 13:00 p.m.

d. 3 different types of Friandise, 7 pieces of each type, weighing between 6g and 14g each. Present at 13:30 p.m.


k) All exhibits must have typed display cards detailing name and basic composition.

l) Two serving portions of the cake must be cut by the competitor for evaluation and tasting by the judges.

m) From the 6 plated hot & cold desserts, 2 plates are to be presented for tasting, plus 2 plates displaying one each of the Friandise selection for tasting.

n) Competitors to provide plates and tasting utensils for the judges.















LC-4 Retail Bakery Standard & Speciality Rolls (team of 2 competition)


b) Team to prepare from scratch and present six standard retail rolls of their choice SIX of EACH. These are SOFT WHITE Rolls, SOFT BROWN Rolls, , HARD WHITE Rolls, HARD BROWN Rolls, SPECIALITY SOFT Rolls, and SPECIALITY HARD Rolls of their choice.

c) All entries must be glazed where appropriate (glazing provided by sponsor)

d) The weight of the SOFT Rolls after baking should be 70 g (+/-5 g)

e) The weight of the HARD Rolls after baking should be 70 g (+/- 5 g)

f) The weight of the SPECIALITY Rolls after baking should be 70 g (+/- 5 g)

g) Total time allowed from start to presentation to the judges is 4 hours.

h) Teams may bring in all ingredients pre-weight, but not mixed.

i) Pre-mixes are allowed. Rolls may also be made from scratch recipes.

j) The following is a list of basic equipment provided:



c. Baking sheets

k) Competitors to provide all other utensils.

l) No other large machinery or equipment is allowed to be brought in.

m) A standard banqueting table is provided for display and presentation to the judges. Competitors to bring own display material.

n) All exhibits must have a typed display card detailing name and basic composition of breads.

o) Rolls will be cut by the judges for evaluation and tasting.

p) Competitors to provide plates and tasting utensils for the judges.

q) Competitors may bake 12 of each roll type and present best 6 to judges.

r) No show piece is allowed.








LC-5 Morning Goods & Danish Pastries (team of 2 competition)

a) Bakeries are open from 8:00 a.m. for start of competition.

b) Total time allowed from start to presentation to the panel of judges is 4 hours.

c) Competitors may bring in ingredients on the previous afternoon and set-up.

d) Competitors to provide all ingredients them self.

e) ONLY the basic Danish pastry dough can be brought in readymade.

f) Present FIVE (5) different types of Danish Pastries.

g) Presenting SEVEN (7) servings of each type.

h) The baked weight of each Danish Pastry should be 60 g (+/- 10 g)

i) All entries must be glazed (glazing provided by sponsor), garnished, and served with appropriate side dishes if applicable.

j) All entries must have a typed display card detailing name and basic composition of exhibits.

k) All exhibits have to be of edible materials.

l) Recipes detailing ingredients required for 24 portions and method of preparation must be ready for viewing by judges.

m) A standard banqueting table is made available for display and presentation to the judges. Competitors to bring own display material.

n) Tasting will be part of the judging process.

o) Competitors to provide tasting plates and cutlery for the judges.

p) Competitors can present on “establishment branded” crockery.








LC-6 Retail Bakery Speciality Breads (team of 2 competition)


b) Team to prepare from scratch and present six speciality retail breads of their choice TWO of EACH.

c) The loafs after baking should weigh 600 g (+/- 25 g)

d) Total time allowed from start to presentation to the judges is 4 hours.

e) Teams may bring in all ingredients pre-weight, but not mixed.

f) Pre-mixes are allowed. Breads may also be made from scratch recipes.

g) The following is a list of basic equipment provided:



c. Baking sheets

h) Competitors to provide all other utensils.

i) No other large machinery or equipment is allowed to be brought in.


k) All exhibits must have a typed display card detailing name and basic composition of breads.

l) Breads will be cut by the judges for evaluation and tasting.

m) Competitors to provide plates and tasting utensils for the judges.

n) Competitors may bake three of each bread and present best two to judges.

o) No show piece is allowed.








LC-7 Pralines & Truffles

a) Competitors to provide their own coverture and must temper on site.

b) Total time allowed from start to presentation to the panel of judges is 3 hours.

c) Present an appropriate, pre-made chocolate showpiece of no less than 40 cm in height, not exceeding 60 cm, with a base not exceeding 30 x 30 cm.

d) Present three (3) different types of filled pralines

e) Present two (2) different types of truffles

f) Presenting 7 pieces of each type plus 2 extra for tasting by the judges.

g) Filling may be brought in ready-made, but have to be re-produced from scratch for the judges. No pre-made garnishes are permitted. Competitor is permitted to bring an assistant who may only be used for cleaning during the competition and setting up of the presentation table.

h) Competitor is permitted to bring an assistant who may only be used for cleaning during the competition and setting up of the presentation table.

i) All entries must be garnished appropriately.

j) All entries must have a typed display card detailing name and basic composition of the exhibits.

k) A standard banqueting table is provided for display and presentation to the judges. Competitors to bring own display material.

l) Recipes detailing ingredients required for 12 portions and method of preparation must be ready for viewing by judges.

m) Tasting will be part of the judging process.

n) Competitors must plate 2 separate plates for tasting (to keep show plates intact).










LC – 8 Retail Bakery Confectionary & Pastries (team of 2 competition)

a) Competitors to supply all required mise-en-place and utensils.

b) Sponges may be brought in pre-made.

c) Éclairs have to be baked on site, from pre-mix or scratch recipe.

d) Ingredients may be brought in pre-weight for each recipe.

e) Total time allowed for from start to presentation to the panel of judges is 3 hours.

f) Team to prepare 3 Gateaux’s, Two (2) of each, as detailed:

I. Black Forest Gâteaux

II.Fresh Fruit Gâteaux

III.Chocolate Gâteaux

g) Team to prepare 4 individual Pastry items, SIX (6) of each, as detailed:

I. Fruit Tartlet

II.Chocolate Éclairs

III.Vanilla Cake Slice

IV.Chocolate Cake Slice

h) All entries, if appropriate, must be glazed, garnished.

i) All entries must have a typed display card detailing name and basic composition of the exhibits.

j) Recipes detailing ingredients and method of preparation for 12 servings must be made available to the judges.

k) Competitors to supply all necessary display material, i.e. platters, stands, cloth ect.

l) Tasting will be part of the judging process.

m) Competitors to provide tasting plates and cutlery for the judges.

n) Competitors can present on “establishment branded” material.















Competition Category Briefs – Static Display Categories

SD – 1 Artisan Bread

a) Set-up time is from 08:30 to 09:30.

b) Present three different Signature or Classical Breads displayed artistically as per competitors’ preference.

c) 2 pieces of each bread weighing +/- 0.750 kg (+/- 25 g) to be presented

d) Present five different Signature or Classical Rolls displayed artistically as per competitors’ preference.

e) 12 pieces of each type of roll, weighing +/- 80 g (+/- 5 g) to be presented

f) Present one Showpiece made from dough of competitors choice.

g) Show Piece dimensions must not exceed 40 cm x 40 cm x 80 cm (width – depth - height)

h) All entries must have a typed display card detailing name and basic composition of the exhibits.

i) Recipes, detailing ingredients required for breads and rolls and method of preparation, must be ready for viewing by judges.

j) Competitors to supply all necessary display material, i.e. stands, cloth etc.

k) Competitors to bring their entries in final form to the competition.

l) A display area of 1,5 meters x 1 meter will be provided for presenting the exhibits.

m) Competitors will have 60 minutes for final set-up and presentation.

n) Tasting will be part of the judging process.



q) Late displays may be eliminated at the discretion of the show organisers.








SD – 2 Biscuits & Tea Cakes


b) Present five different types of signature biscuit types.

a. 7 pieces of each biscuit type must be presented.

b. Biscuits should be weighing between 6g and 14g each.

c) Present five different types of signature Tea Cake portions

a. 7 pieces / servings of each tea cake type must be presented.

d) All entries must have a typed display card detailing name and basic composition of biscuits and tea cakes.

e) Recipes detailing ingredients required and method of preparation must be ready for viewing by judges.

f) Competitors to supply all necessary display material, i.e. stands, cloth etc.

g) Competitors to bring their entries in final form to the competition.

h) A display area of 1,5 meters x 1 meter will be provided for presenting the exhibits.

i) Competitors will have 60 minutes for final set-up and presentation.

j) Tasting will be part of the judging process.

k) Competitors to provide tasting plates and cutlery for the judges.

l) Competitors can present on “establishment branded” crockery.

m) Late displays may be eliminated at the discretion of the show organisers.

STANDARD OR COMMERCIAL ARABIC BISCUITS or CAKES WILL NOT BE CONSIDERED!








SD – 3 Fine Patisserie & Bistro Cakes


b) Present five different types of individual speciality / signature cakes weighing between 160g and 180 g.

o 3 portions of each type must be presented.

c) Two types must be mousse based.

d) One type must be a baked tart.

e) One type must be sponge based.

f) One type must be diabetic friendly or healthy option.

g) All entries must be glazed, garnished, and served with appropriate side dishes if applicable.

h) All entries must have a typed display card detailing name and basic composition of exhibits.

i) Recipes detailing ingredients and method of preparation must be ready for viewing by judges.

j) Competitors to supply all necessary display material, i.e. stands, cloth etc.

j) Competitors to bring their entries in final form to the competition.

k) A display area of 1,5 meters x 1 meter will be provided for presenting the exhibits.

l) Competitors will have 60 minutes for final set-up and presentation.

m) Tasting will be part of the judging process.

n) Competitors to provide tasting plates and cutlery for the judges.

o) Competitors can present on “establishment branded” crockery.

p) Late displays may be eliminated at the discretion of the show organisers.








SD – 4 Petit Fours & Friandise


b) Present five different types of Friandise.

a. 5 pieces of each type, weighing between 6g and 14g each

c) Present three different types of Petit Fours

a. 5 pieces of each type, weighing between 6 7 14 g each

d) All entries must be glazed and garnished where appropriate.

e) All entries must have a typed display card detailing name and basic composition of Petit Fours and Friandise.

f) A display area of 1,5 meters x 1 meter will be provided for presenting the exhibits.

g) Recipes detailing ingredients required and method of preparation must be made available to the judges.

h) Competitors to supply all necessary display material, i.e. stands, cloth etc.

i) Competitors will have 60 minutes for final set-up and presentation.

j) Tasting will be part of the judging process.

k) Competitors to provide tasting plates and cutlery for the judges.

l) Competitors can present on “establishment branded” crockery.

m) Late displays may be eliminated at the discretion of the show organisers.








Competition Schedule & Timings

25 February 2013

1) Static Display Category

o Artisan Breads 08:30 to 09:30

2) Live Categories

o Themed Celebration Cake 08:30 to 13:00

o Retail Bakery Breads 13:30 to 17:30

26 February 2013


o Bicuits & Tea Cakes 08:30 to 09:30

2) Live Categories

o Pastry Team Live 08:00 to 13:00

o Retail Bakery Rolls 13:30 to 17:30

27 February 2013


o Fine Patisserie & Bistro Cakes 08:30 to 09:30

2) Live Categories

o Morning Goods & Danish Pastries 08:30 to 12:30

o Retail Bakery Speciality Breads 13:30 to 17:30

28 February 2013


o Petit Fours & Friandise 08:30 to 09:30

2) Live Categories

o Pralines & Truffles 08:00 to 12:00

o Retail Bakery Confectionary & Pastries 12:30 to 15:30








Documents

BAKING & PASTRY GUILD A regional association of Bakers ... · 18 August 2012 Baking & Pastry Guild Competition Criteria for GulFood ‘13 Introduction & Welcome Greetings and a warm