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CONTENTS
PAGE 2 3 Contents The Organizing Committee
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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: info@fcbai.org 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.
ORDER OF PLAY
PRELIMINARY ROUND Contestants will be informed of their competition date during the scheduled Orientation. Dates: Time: Venue : February 11 to 13, 2013 TBA Filipino-Chinese Bakery Association Baking Center 1967 Rizal Avenue, Sta. Cruz, Manila Finalists will be chosen on the last of day of the preliminary round. Winners will be informed by email, courier or registered mail.
Announcement of finalists:
FINAL ROUND Contestants will be informed of their competition schedule upon announcement of finalists. Dates: Venue: February 21 to 23, 2013 Bakery Fair 2013, World Trade Center, Pasay City
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 chefs uniform - Apron - Working trousers - Closed working shoes
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.
EQUIPMENT
Competitors will be able to use the equipment listed below: EQUIPMENT FOR EACH BAKING AREA 1 1 1 1 1 1 1 1 1 1 1 1 Planetary mixer 20 quarts with hook, paddle and whip attachment Stand mixer 5 quarts with hook, paddle and whip attachment Common bakery proofing box with grid 600 x 800 Stainless steel worktops Deck oven Electronic scales 3 kg / 1 gram Standard shelf for baking sheets Common upright freezer/chiller Gas Stove Burner Saucepan Steamer Dough Roller
SMALL EQUIPMENT/UTENSILS FOR EACH BAKING AREA 1 1 2 1 1 10 1 6 1 6 1 2 1 1 20 2 1 10 1 2 2 5 5 5 15 3 1 20 20 20 2 1 Bread shovel Rectangular plastic dough trays with covers Stainless steel bowls Serrated knife Kitchen knife Pastry baking sheets 600 x 400 Scissor Teflon baking sheets Dough thermometer Sandwich loaf moulds, open top W x H x L Whisk Pastry brushes Fine wooden rolling stick Wooden rolling pin Baking paper sheets Rubber scrapers Fine sieve strainer Disposable bags Can opener Large flour scoops Small flour scoops SS Tablespoons SS Forks SS Teaspoons Plastic container cups Plastic Sheets Stainless Steel Ruler Clear plastic bag small Clear plastic bag medium Clear plastic bag big Dough cutter Digital stopwatch
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).
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.
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: Landline: Fax: E-mail: Ms. Irene Ting (02) 254-2518 * 254-2526 * 781-0873 (02) 254-2528 info@fcbai.org
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.
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.
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 WEIGHT OF BAKED BAGUETTES MOULDING SHAPE LENGTH OF BAGUETTES BAKING minimum 4 pieces for presentation 250+5 grams By hand moulding (compulsory) extended minimum 55+5 cm Baked in a deck oven (compulsory)
2 VARIED ROLLS
QUANTITY WEIGHT OF BAKED ROLLS MOULDING SHAPE BAKING minimum 12 pieces for presentation 40+5 grams By hand (compulsory) free choice Baked in a deck oven (compulsory)
3 SANDWICH LOAF
Competitors must produce plain sandwich loaves using flour provided by organizer. FLOUR WEIGHT DIMENSION OF MOULDS 2 kg. (including pre-fermentation) You may use your own moulds or the organizers mold. Required: Open-Top Loaf Pan Baked in a deck oven 3 pcs 300 to 800g baked weight
BAKING QUANTITY
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SHAPE OF BREAD
BAKING CALIFORNIA RAISIN PRODUCT
free choice
deck oven 30% application (by flour weight)
Theme:
Filipiniana
Special Prize will be awarded to the BEST CALIFORNIA RAISIN BREAD PRODUCT.
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Sandwich Loaf
Volume Taste Appearance Crumb 25% 25% 25% 25% 100%
Total
Varied Baguette and Varied Rolls Sandwich Loaf Freestyle California Raisin Bread Work Ethic & Sanitation 30% 30% 30% 10% 100%
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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
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 Uniformity Taste Cell Structure Appearance Total
MEAT BUN Basic skill Uniformity Taste Cell Structure Appearance Total
FREESTYLE - Plain Basic skill 20% Uniformity 10% Taste 10% Cell Structure 10% Appearance 50% Total 100%
FREESTYLE - Filled Basic skill 20% Uniformity 10% Taste 30% Cell Structure 10% Appearance 40% Total 100%
TOTAL Mantou Meat Bun Freestyle - Plain Freestyle - Filled Ethics & Sanitation Total
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