ARTISTIC BAKERY - FHA-HoReCa · 2020-03-17 · Participants should use their creativity to create a healthy bread that is suitable to be paired in a sandwich. Requirements: • Product
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COMPETITIONRULES & REGULATIONS13 - 16 JULY 2020SINGAPORE EXPO
Held in conjunction with: Supported by: Organiser:
www.fhahoreca.cominformation updated as at 27 February 2020
Gold Sponsors :
ARTISTICBAKERYCHALLENGE BY FHA
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The product trademarks and all Lesaffre marks and logos are trademarks of the Lesaffre group of companies and used in Asia Pacific by Lesaffre Singapore Pte Ltd. All rights reserved. All contents copyright © 2019.
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1. ARTISTIC BAKERY CHALLENGE BY FHA
The first Artistic Bakery Challenge by FHA (the “ABC”) is a biennial competition supported by the Singapore
Pastry Alliance, in which all the bakery chefs from Asia-Pacific will demonstrate their creativity and technical
skills through a series of challenges. The competition will take place during FHA-HoReCa, from 13 to 16 July 2020
at Singapore Expo, Singapore.
The competition, in the field of bread-making, will consist of three (03) separate categories:
1) Out-of-the-box Creations
2) Crusty and Euro-soft Specialty
3) Sweet Break
More details for each of the category can be found in section 5 of the document.
2. MISSION
The ABC carries the mission of developing professional skills in craftsmanship, igniting creativity and interest in
baking and nurturing budding baker talents in the region.
3. REGISTRATION
It is an individual competition open to all bakers in Asia-Pacific regions.
Registration fee is SGD100.00 for overseas participants and SGD107.00 for Singapore participants (inclusive of
7% GST). Fee will not be refunded if the competition is cancelled for reasons beyond the organiser’s control or if
the application is withdrawn by the competitors.
For participation, please fill in the registration form and complete the payment process online available on
www.fhahoreca.com by 30 April 2020. Acceptance is on a first-come-first-secured basis.
Participation in the competition indicates acceptance of the rules and regulations of the Artistic Bakery
Challenge by FHA 2020.
The organiser will inform the participants via email to confirm their participation in the competition by
10 May 2020.
4. PRE-REQUISITES FOR PARTICIPATION
• Participants must be 21 years old and above at the point of registration.
• Participants must currently be in the baking industry for at least 2 years.
• Participants must be strictly from countries in the Asia-Pacific region.
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ARTISTICBAKERYCHALLENGE BY FHA
5. THE COMPETITION
5.1 THEME
The theme of this edition is Creativity.
5.2 THE PROGRAMME
There are three (03) competing categories in this competition. The participant can choose to register in the category
he/she desires. Each participant can participate in ONE (01) category only.
5.2.1 Category 1: Out-of-the-box Creations
This category aims to integrate the growing prevalence of social media into baking, by having bakers create
interesting and tasty breads that will excite consumers and drive the next trend in baking and food. There will
be two (02) parts in this category which the participant is required to complete:
5.2.1.1 Bread Fashion
The bread should be visually appealing or promote consumer interaction with the bread when they are
eating it. It should be successful in generating interest and engagement from the online audiences.
Requirements:
• The participant must create one (01) short description of their creation along with only ONE (01) picture or
video (maximum of 10 seconds) to be posted on the social media. The organiser will upload the post on
behalf of all participants on its official Instagram page (@foodhotelasia) at the same time (details to be
announced).
• It is up to the creativity of the participant on how he/she wishes to present the product in video or picture
format.
• The post which gains the most “LIKES” will obtain the highest score.
• The taste will also be judged.
• Bread must be made with a minimum of three (03) dough varieties, among the dough varieties used,
minimum one (01) must be fermented.
• Yeast fermented dough must represent at least 50% of the overall dough used.
• Permitted colours must be natural bread colours obtained by various cereals and/or glazing with edible
products made from such as milk, eggs, etc.
• Artificial decoration items are not allowed.
• Current bread additive allowed, in option.
• Flour mixes are not allowed.
• Moulding: manual.
• Shape: free.
• 100% final product baked.
• Weight per unit: from 300g to 400g, product baked.
• Quantity required: total 10 identical pieces in weight and shape.
- Eight (08) pieces for display, photography and social media post
- Two (02) served on side for judging
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ARTISTICBAKERYCHALLENGE BY FHA
03
5.2.1.2 Taste Temptation
Consumers are now always looking for new eating experiences. Participants should craft the bread in a way that
provides consumers with a new eating experience in terms of texture and flavours, which would entice them to
share on social media and spark a trend in baking.
Requirements:
• Breads that provide consumers with a new eating experience in terms of textures and/or flavours.
• Number of dough varieties: free.
• 100% yeast fermented dough(s).
• Bread additives are not allowed.
• Flour mixes are not allowed.
• Moulding: manual.
• Shape: free.
• 100% final product baked.
• Weight per unit: from 80g to 150g, product baked.
• Quantity required: total 20 identical pieces in weight and shape.
- 16 pieces for display and photography
- Four (04) pieces served on side for judging
5.2.2 Category 2: Crusty and Euro-soft Specialty
This category would require participants to work on crusty and Euro-soft breads. There will be three (03)
sections in this category which the participant is required to complete:
5.2.2.1 Artistic French Country Bread
The participant is required to produce a crusty country bread with a more creative design/presentation.
Requirements:
• One dough only, wheat flour base.
• 100% yeast fermented dough.
• Bread additives and fillings are not allowed.
• Flour mixes are not allowed.
• Moulding: manual.
• Shape: free.
• 100% final product baked.
• Weight per unit: from 250g to 350g, product baked.
• Main parameters: open texture of crumb and colored crust.
• Quantity required: total 10 identical pieces in weight, design can be various.
- Eight (08) pieces for display and photography
- Two (02) pieces for judging
ARTISTICBAKERYCHALLENGE BY FHA
04
5.2.2.2 Artistic Euro-soft Bread
The participant is required to produce a Euro-soft bread that is presented creatively.
Requirements:
• Elaborate design in the dough.
• Different doughs allowed, from various flours/cereals.
• Number of dough varieties: free.
• 100% yeast fermented dough.
• Allowed colours must be natural bread colours obtained by various cereals and/or glazing with edible
products made from such as milk, eggs etc.
• Current bread additive allowed, in option (enzymes, ascorbic acid).
• Flour mixes are not allowed.
• Moulding: manual and/or using mould.
• Shape: free.
• 100% final product baked.
• Weight per unit: from 300g to 400g, product baked.
• Quantity required: total 10 identical pieces in weight and shape.
- Eight (08) pieces for display and photography
- Two (02) pieces served on side for judging
5.2.2.3 Healthy Sandwich with a Twist
Participants should use their creativity to create a healthy bread that is suitable to be paired in a sandwich.
Requirements:
• Product with healthy matters included in the dough (cereals, spices, inclusions, etc.) and out of the bread
garnishing.
Characteristics of the bread part
• Type of bread: Crusty or soft bread
• One dough only.
• Free choice of flour base.
• 100% yeast fermented dough.
• Bread additives are not allowed.
• Flour mixes are not allowed.
• Moulding: manual.
• Shape: free.
• 100% product baked.
General characteristics:
• Weight per unit (including garnishing): free, equivalent to one (01) portion for a fast meal.
• Servings: total eight (08) identical finished products with garnishing, in terms of weight and design.
- Six (06) pieces for display and photography
- Two (02) pieces accompanying with (02) original flavor without fillings served on side for judging
5.2.3 Category 3: Sweet Break
This category would require participants to work on sweet doughs which includes croissants and sweet buns.
There will be three (03) sections in this category which the participant is required to complete:
ARTISTICBAKERYCHALLENGE BY FHA
05
5.2.3.1 Artistic Croissant
The participant is required to inject creativity into their croissants, either in terms of appearance, textures or
flavours.
Requirements:
• Two (02) tone dough, wheat flour base, dough colour must obtained from natural food ingredients
• 100% laminated yeast fermented dough.
• Bread additives are not allowed.
• Flour mixes are not allowed.
• Toppings or fillings allowed.
• Moulding: manual.
• Shape: free.
• 100% final product baked.
• Weight per unit: from 60g to 80g, product baked.
• Main parameters: typical texture of laminated dough, colored crust.
• Quantity required: total 20 identical pieces in weight and shape.
- 16 pieces for display and photography
- Four (04) pieces served on side for judging
5.2.3.2 Artistic Soft Buns
The participant is required to produce soft buns with creative appearances, flavours and/or textures.
Requirements:
• Several different doughs allowed, from various flours/cereals.
• Number of dough varieties: free.
• 100% yeast fermented dough.
• Allowed colours must be natural bread colours obtained by various cereals and/or glazing with edible
products made from such as milk, eggs, etc.
• Bread additives are not allowed.
• Flour mixes are not allowed.
• Acceptable complementary ingredients: inclusions, fillings, spices, toppings.
• Moulding: manual and/or using mould.
• Shape: free.
• 100% final product baked.
• Weight per unit: from 60g to 80g, product baked.
• Quantity required: total 20 identical pieces in weight and shape.
- 16 pieces for display and photography
- Four (04) pieces served on side for judging
ARTISTICBAKERYCHALLENGE BY FHA
06
5.2.3.3 Dessert Time!
Participants should use their creativity to create a bread-product that is suitable to be eaten as a dessert
(on its own or paired along with other ingredients to make a dessert).
Requirements:
• The candidate is free to select the components of the “dessert”, while retaining the spirit of baking at its core
and still launching himself into the world of gastronomy.
Characteristics of the bread-making product part:
• Several different doughs allowed, from various flours/cereals.
• Number of dough varieties: free.
• 100% yeast fermented dough.
• Current bread additive allowed, in option (enzymes, ascorbic acid).
• Flour mixes are not allowed.
• Moulding: manual and/or using mould.
• Shape: free.
• Artificial decoration items are not allowed.
• Acceptable complementary ingredients: inclusions, fillings, spices, toppings, sauces.
• 100 % bread-making product baked.
General characteristics:
• Weight per unit (including components, garnishing): free, equivalent to one (01) portion for a dessert.
• Quantity required: Eight (08) identical finished products with components and garnishing, in terms of weight
and design.
- Four (04) pieces for display and photography
- Four (04) pieces accompanying with (02) original flavor without fillings served on side for judging
5.3 INGREDIENTS
A list of ingredients, if any, provided by the organiser or sponsors for the competition will be sent to the participants in
due course. Participants have to use the ingredients provided, unless stated otherwise.
Ingredients which will not be provided by the organiser or sponsors have to be weighed and brought in by the
participants themselves for the competition.
Participants have to email the menu and recipe indicating the full list of ingredients and how they intend to use them in
English and digital format to the organiser at abc@foodnhotelasia.com no later than 10 June 2020. The ingredients used
will be subject to the organiser’s review and approval. Allergens must be indicated.
ARTISTICBAKERYCHALLENGE BY FHA
07
5.4 KITCHEN EQUIPMENT
Two (02) participants (one from session 1 and one from session 2) will be allocated one (01) same kitchen with the
following equipment provided by the organiser or sponsors.
• 2 x Stainless steel working table, one each
• 1 x Professional induction stove (gas is strictly forbidden at the venue, except for portable gas torch)
• 2 x Trolley rack with 10 trays, one each
• 1 x Microwave
• 1 x Spiral dough mixer
• 1 x Planetary mixer, 5L
• 1 x Sink with hot water
• 1 x 3-doors bench chiller, 2 to 4 degree Celsius
• 1 x Modular deck oven (4 decks) with steam
• 1 x Convection oven with steam
• 1 x Fermentation cabinet
• 1 x 13amp power point (230v)
The following equipment will be available at the sharing kitchen:
• 1 x Dough sheeter
• 3 x Upright freezer, -18 to -24 degree Celsius
Participants have to use the equipment provided, unless stated otherwise. Please note that items provided above may
be subject to change. Teams will be notified of such changes, if any, via email by the organiser.
Each team is advised to provide/bring in the following items, if required:
• Kitchen utensils
• Display plates and decorations
• Pots and pans (induction enabled)
• Chocolate warmer
• Moulds, dishes, cutlery, scale etc.
Any additional equipment to be brought in by the participants has to be approved by the organiser prior to the
competition. Participants are required to write in to the organiser, at the point of recipe submission, with proper
description of the equipment they wish to bring in, including information such as brand, model name/number and
electrical specification. It is the participant’s responsibility to ensure that the electrical load is not exceeded, causing a
power failure or interruption that may affect other participants and in return resulting in loss of points.
Due to fire safety regulations, open flame cooking equipment and gas hobs and will not be allowed in the venue. Use of
lighter, flambé torch, portable gas cartridge stove, candles etc. are prohibited.
5.5 COMPETITION SCHEDULE AND BAKERY PRODUCTS PRESENTATION
All participants are required to report to the Kitchen Manager at least 45 minutes prior to their scheduled participation
time. Participants who fail to arrive at scheduled time will be considered as no-show and would be disqualified.
The competition will be held across 3 days. Each category will consist of 6 participants, who will be split into 2 separate
sessions (i.e. 3 participants per session) to compete. The tentative schedule is as follows:
ARTISTICBAKERYCHALLENGE BY FHA
08
ARTISTICBAKERYCHALLENGE BY FHA
The daily schedule for the competing days from 13 to 15 July 2020 is as follows:
DATE
12 July 2020
13 July 2020
14 July 2020
15 July 2020
16 July 2020
EVENTS
Orientation Meeting
Category 1: Out-of-the-box Creations
Category 2: Crusty and Euro-soft Specialty
Category 3: Sweet Break
Awards Ceremony
TIME
Time to be confirmed
Session 1: 8.00am – 12.30pmSession 2: 11.00am – 3.30pm
Session 1: 8.00am – 12.30pmSession 2: 11.00am – 3.30pm
Session 1: 8.00am – 12.30pmSession 2: 11.00am – 3.30pm
10.30am – 12.00pm
TIME
Session 1
7.15am
7.45am – 8.00am
8.00am – 12.30pm
12.30pm – 1.00pm
1.00pm – 2.00pm
2.00pm – 3.00pm
3.00pm – 3.15pm
Session 2
10.15am
10.45am – 11.00am
11.00am – 3.30pm
3.30pm – 4.00pm
4.00pm – 5.00pm
5.00pm – 6.00pm
6.00pm - 6.15pm
ACTIVITIES
Participants arrive and report to the Kitchen Manager
Judges to inspect the kitchens and additional ingredients brought in by participants
Competition
Products display on presentation table
Products presentation to the jury [20 mins for each participant including judging]
Cleaning of bakery and working station
Removal of bakery from presentation table for participants of session 2
Participants arrive and report to the Kitchen Manager
Judges to inspect the kitchens and additional ingredients brought in by participants
Competition
Products display on presentation table
Products presentation to the jury [20 mins for each participant including judging]
Cleaning of bakery and working station
Removal of bakery from presentation table for participants of next day event
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ARTISTICBAKERYCHALLENGE BY FHA
5.6 JUDGING CRITERIA
To increase the legitimacy and fairness in the competition, all judges invited to this competition will not hold a
nationality in the Asia-Pacific region. The judges will be foreigners working in the region, with baking background.
There will be four (04) judges in the panel, led by a Head Judge. The Head Judge will ensure the fairness of the
competition and will hold no voting capacity in the competition. Each of the four (04) judges will hold an equal voting
weightage, and each will contribute to 25% of the total score.
Please refer to the following judging criteria of the respective categories for more details:
5.6.1. Category 1: Out-of-the-box Creations
Category 1 consists of two (02) sections, with a total of 100 points for this category. Both sections will hold a
maximum of 50 points each.
5.6.1.1 Bread Fashion [50 points]
The organiser will post the picture/video of the breads and the accompanying message crafted by all of the
participants on the social media at the same time on Day 1 and will be monitoring the total number of likes
garnered from online users till Day 3 6.00pm. Participants will be graded according to the most number of likes
with the following scale, which will contribute to 40% of the total score of this section (i.e. 20 points).
The remaining 30 points for this section will be judged by the panel based on the following judging criteria.
5.6.1.2 Taste Temptation [50 points]
This section will contribute 50% of the total score (i.e. 50 points) based on the following judging criteria.
PARTICIPANT WITH
MOST LIKES
200
2ND MOSTLIKES
160
3RD MOSTLIKES
120
4TH MOSTLIKES
80
5TH MOSTLIKES
40
PARTICIPANT WITH
LEAST LIKES
0
PRODUCTS
BREADFASHION
TASTETEMPTATION
SOCIALMEDIAPUBLICVOTING
200
N/A
COMPLIANCEWITH THE
RULES (NO. OFPIECES, TYPES
OF DOUGH,ETC.)
40
50
PRODUCTSREGULARITY
(WEIGHT,SHAPE)
40
50
PRODUCTSAESTHETICS
APPEARANCE/ARTISTICQUALITY
60
100
ORIGINALITY/ CREATIVITY
80
200
TASTEQUALITY
40
50
MAXIMUMTOTAL
500
500
1,000100
LEVEL OFATTRACTIVENESS
40
50
TOTAL SCORE:FINAL SCORE (CONVERSION 1/10):
EXCEEDINGALLOCATED TIME
1 point each for every 5 mins late, maximum of 6 points can bededucted
UNCLEAN BAKING AREA
From 0 to 5 points maximum, according to level of uncleanliness
NEGLECT OFPROFESSIONAL ATTIRE
From 0 to 4 points maximum, according to level of negligence
TOTAL
Maximum of 15 points
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ARTISTICBAKERYCHALLENGE BY FHA
5.6.2. Category 2: Crusty and Euro-soft Specialty [100 points]
Category 2 consists of three (03) sections, with a total of 100 points for the whole category.
5.6.3. Category 3: Sweet Break [100 points]
Category 3 consists of three (03) sections, with a total of 100 points for the whole category.
5.6.4. Penalties
PRODUCTS
ARTISTICFRENCHCOUNTRYBREAD
ARTISTIC EURO-SOFTBREAD
HEALTHY SANDWICHWITH ATWIST
COMPLIANCEWITH THE
RULES (NO. OF PIECES, TYPES
OF DOUGH,ETC.)
20
20
20
PRODUCTS REGULARITY
(WEIGHT,SHAPE)
40
40
40
CRUMBTEXTUREASPECT
40
40
40
PRODUCTS AESTHETIC
APPEARANCE
80
80
80
TASTEQUALITY
40
40
40
ORIGINALITY/ CREATIVITY
80
80
80
NUTRITIONAL INTEREST
(SANDWICH)
N/A
N/A
40
OVERALLPRESENTATION
AND TASTE (SANDWICH)
N/A
N/A
60
MAXIMUMTOTAL
300
300
400
1,000100
TOTAL SCORE:FINAL SCORE (CONVERSION 1/10):
PRODUCTS
ARTISTIC CROISSANT
ARTISTICSOFT BUN
DESSERTTIME
COMPLIANCEWITH THE
RULES (NO. OF PIECES, TYPES
OF DOUGH,ETC.)
20
20
20
PRODUCTS REGULARITY
(WEIGHT,SHAPE)
40
40
40
CRUMB-FLAKINGTEXTUREASPECT /CRUST
QUALITY
40
40
40
PRODUCTS AESTHETIC
APPEARANCE
80
80
80
TASTEQUALITY
40
40
40
ORIGINALITY/ CREATIVITY
80
80
80
OVERALLPRESENTATION
AND TASTE (DESSERT)
N/A
N/A
100
MAXIMUMTOTAL
300
300
400
1,000100
TOTAL SCORE:FINAL SCORE (CONVERSION 1/10):
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ARTISTICBAKERYCHALLENGE BY FHA
5.7 PRIZES, AWARDS & CERTIFICIATES
A certificate of participation will be presented to all participants who have completed the competition. The respective
trophies and medals will be presented to the outstanding participants who score the top three (03) highest points in
their competing category:
CATEGORY 1:OUT-OF-THE-BOX CREATIONS
• Champion• 1st Runner-Up• 2nd Runner-Up
CATEGORY 2:CRUSTY AND EURO-SOFT SPECIALTY
• Champion• 1st Runner-Up• 2nd Runner-Up
CATEGORY 3:SWEET BREAK
• Champion• 1st Runner-Up• 2nd Runner-Up
6. INTELLECTUAL PROPERTY RIGHTS AND COMMITMENT
By entering the competition, all participants agree to take part in any publicity concerning the competition at any
stage including but not limited to photos, filming and interviews.
Participants grant the organiser a non-exclusive, royalty-free, irrevocable, perpetual, worldwide license to use
intellectual property rights whether registered or unregistered in any formats, including name, image, or likeness of
the competitors for any business purpose, including but not limited to marketing promotion.
7. ENQUIRIES
For enquiries, please contact the organiser at abc@foodnhotelasia.com.
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ARTISTIC BAKERYCHALLENGE BY FHA
SPONSORSHIPOPPORTUNITIES
Expose your brand and products to key industry
users and audience at the inaugural edition of
Artistic Bakery Challenge by FHA which aims to
ignite creativity in bakery and nurture budding
talents. The Competition will take place during
FHA-HoReCa from 13 to 16 July 2020.
EQUIPMENT & NON FOOD ITEMS> Baker Apparel
> Freezer / Chiller
> Dough Sheeter
> Fermentation Cabinet
> Spiral Mixer / Planetary Mixer
> Convection Oven
> Induction Stove
> Dishwasher
> Kitchen Trolley with trays
> Silicone Moulds and Mats
> Chinaware
> Display Cabinet
> Display Equipment - Buffet Stands, Baskets, Trays, Containers
> Trophies and Gifts
> Official Timekeeper
> Venue Furniture
> Digital Displays / Screen
FOOD & BEVERAGE> Flours
> Yeast
> Dairy - Milk, Cream, Cheese, Butter
> Chocolate
> Fruit Juices
> Mineral water / Coffee / Tea
> Olives / Olive Oil
> Nuts, Dried Fruits
> Herbs, Spices, Edible Flowers
> Fruits & Vegetables (fresh and purees)
… and many more opportunities
90,000 sqmExhibition space
48,000Attendees from 100
countries/ regions
Increase Brand Awarenessto diverse F&B andhospitality industry
Create anImpression
reach out to key decision makers
FHA-HoReCa 2020 at a glance
Organiser:
For enquiries on sponsorship,please contact us atenquiry@foodnhotelasia.com
Supported by:Held in conjunction with:
13 -16 JULY 2020SINGAPORE EXPOwww.fhaHoReCa.com
THEWORLD’S LEADINGFOODSERVICE &HOSPITALITY EVENTIN ASIA
EXHIBIT PROFILE
> Bakery, Pastry & Gelato
> Foodservice & Hospitality Equipment
> Hospitality Style
> Hospitality Technology
> Speciality Coffee & Tea 2,000exhibitors from
70 countries/regions
15international
group pavilions
70%direct participation
from original manufacturers
Join us on
Food&HotelAsia#FHA
Organiser Co-located with
SINGAPORE EXPO
www.fhaHoReCa.com
2020
13 16JULY
TO
> Fine Food
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