2015 NQ Baking Show Guide to Categories, Classes, Judging Criteria & Hints

Transcription

1 2015 NQ Baking Show Guide to Categories, Classes, Judging Criteria & Hints This guide has been developed as a supplemental resource for the use of those entering the 2015 North Queensland Baking Show. For Further information please contact NBIA on (07) This guide has been prepared to provide entrants to baking competitions with additional information of category and product characteristics, judging criteria and competition hints with respect to competing in the baking show.

2 NQ Baking Show 2015 schedule: Where: Holiday Inn Townsville, 334 Flinders Street, Townsville Q Entries Drop f: Judging: Trade Tables & Viewing: Awards Presentations: Entries Close: Tuesday, 1 st December 2015, 1pm to 4pm, Pandora Room Wednesday, 2 nd December 2015, 8am onwards Restricted access - Judges and Show Organisers only. Wednesday, 2 nd December 2015, 3pm to 4pm, Pandora Room Wednesday, 2 nd December 2015, 4pm to 5pm, Pandora Room Monday, 23 rd November 2015, Midday Download NQ Baking Show 2015 entry forms from or contact Terms and Conditions 1. Open to all employees of commercial baking establishments. 2. Category tickets must be attached directly to products with a toothpick. 3. One entry only per category per individual/shop (exception rentice categories). 4. Entries from businesses with multiple outlets entering a show/competition; each outlet will be judged as individual entrants and cannot be combined/amalgamated. 5. All entries to be baked in unmarked, unbranded tins. Entries bearing a distinguishing mark will be disqualified. 6. Bread Category entries must not exceed 5% (plus or minus) of specified weights. 7. Cake Category entries must fall within 5% (plus or minus) of specified weights. In relation to size there is no tolerance applied. 8. Pie Category entries must not exceed 5% (plus or minus) of specified weights. In relation to size there is no tolerance applied. 9. All entries, details and associated material become and remain the property of the show organisers. At the discretion of the organisers, Special Occasion Cakes may be returned to the entrant with their own arrangements after judging & viewing by the public. 10. Entries will be judged in accordance with the Baking Industry Association Bread Show Committee guidelines. 11. Lodgement of entries will not be accepted after the specified time; late entries will not be accepted. 12. $10.00 per category members, $12.00 per category for non-members (Maximum entry fee for members $100.00, non-members $120.00). Entrant can apply to compete in all 18 categories, they will still only pay the maximum entry fee as stated. 13. All complaints, omissions etc are to be addressed to the Baking Industry Association however, objections regarding calculations of major awards must be lodged within 30 minutes of those being announced. The judge s decision is final. 14. ficial results will not be disclosed until after the judging is complete at the Awards Presentation. Full results will be available within 48 hours by request by those who entered only (only those who receive a place will be published). 15. Those who receive a prize will be published on the NBIA website and submitted to local media outlets. 16. All entrants into categories that are to be taste tested must meet with hygiene regulations in relation to packaging, storage and transport conditions plus ingredients. Non-compliance will result in disqualification and potential involvement of council authorities. Produced by the NBIA Category Guide NQ Baking Show

3 Entering Baking Competitions Entering baking competitions is a simple process; with each competition an entry schedule is distributed detailing the competition categories, venue, dates, entry costs and a registration form to complete to register your entries. Registration to compete must be completed by the entry cut-off Midday, Monday 23 rd November 2015 and after your registration and entry fees are received by the organisers you will be allocated an entrant number and set of corresponding entry tickets. These tickets serve to identify the products to the organisers without disclosing any of the business names etc to the judges. The judges must therefore judge each item on its merits without any knowledge of which bakery the item comes from or who has entered. It is vital that each item you enter into the competition has your entrant identification number attached to it. Entrant numbers should be securely pinned to the product. Entries without an entrant identification number must be disqualified. The Judges The judges for baking competitions operate under the guidelines, procedures and rules established by the Baking Industry Association Show Judges Committee. Each judge tends to have a specialty in either bread or cake and pastry which determines the Categories that they may judge. Competing in Baking Shows is intended as a test of your trade skills and abilities which are reflected in the finished products entered. In competing you are presenting your skills and abilities to the show judges and also to the general public. The Judging Process The judging process is based on the selection of a key item or benchmark item within the category in relation to each element of the judging criteria, industry standard and customer expectation for example; in judging the white Vienna category the criteria judged first is volume and general appearance. The judges will review all the entries in the Category and select the key loaf / benchmark or measure. They will then judge each item against this key measure allocating a score. The judges will do the same with the next judging criteria element of Texture, they will review of all entries in the category to select the key loaf or measure with regard to Texture. Each entry is then judged against the Texture of the key loaf and given a point score. The process is continued for each element of the judging criteria, with each individual category judged separately. Each competition has an assigned head judge who will have a deciding vote where two or more judges have reached a tied result in any category. Produced by the NBIA Category Guide NQ Baking Show

4 Disqualifications Entries that do not meet the specified entry criteria either by size, shape, recipe or other reason will be disqualified. Disqualified entries will still be judged and will have points deducted at the discretion of the judge based on the reason for disqualification. Disqualified entries are ineligible to be Category Winner or Gold Level winners. Disqualified entries are ineligible to be included in point aggregation for major awards. Getting Your Products to the Competitions Entry to the competitions is available to bakers, pastry cooks and cake decorators throughout Australia. For those unable to personally deliver the product to the competition venue may use courier or transport services. Care should be taken to adequately pack your items so to avoid any damage during transport. Also special attention should be given to categories such as the Meat Pie and Fruit Pie Categories and product that are to be taste tested which requires transportation to meet food safety standards. Non-compliance will result in disqualification and potential involvement of council authorities. A key point when packing your items is to use paper rather than plastic wraps/bags. Plastic will make the products sweat during transport which results in soft crusts and moist products. The Benefits of Entering Competitions The benefits of competition are numerous, whether a prize is won or not. By competing, attending and speaking with the judges, you will gain valuable experience and information on how you can improve your products and how your products are benchmarked against other local entrants. This information can then be applied to daily production for your customers. Winning categories, prizes and major awards is a big achievement and can have some significant financial benefits to your business. Promoting your achievements in your shop front, your local newspapers, TV and radio stations can result in significant increases in sales. Produced by the NBIA Category Guide NQ Baking Show

5 Judging Terminology & Criteria Explained The judging of products in competition situations is based on the below listed key criteria areas. Judges will use below as a reference, however each judge will have their own personal system and options. Bread eral earance: Product should display symmetry and volume, presentation and cleanliness, character of spring, soundness, bloom, general character and uniformity. Crust Colour: Should be appropriate for the product. Most breads crust colour will be rich golden without burning or showing under-baking characteristics. Texture: Evenness of internal texture, cell size, shape fineness of walls, holes, softness, crumb stability. Aroma: The internal smell of product. Crumb Colour: Should be appropriate to the product. Most bread products should have a creamy white internal colour, display brightness and have no streaks. : Level of skill required to produce entry. : Should appropriate for the product. Will be judged on how it tastes in comparison to what the judges feel is suitable for the product. In some categories uniqueness will be highly regarded, while in others less so. Originality / Uniqueness: Incorporation of own and unique ideas, techniques. Cake and Pastry eral earance: Product should display symmetry and volume, presentation and cleanliness, soundness and firmness without compromising the impression of freshness and uniformity. Crust Colour: Should be appropriate for the product. The crust colour will vary greatly depending on the product, however it must appear to be rich and baked, even without harsh edges. It must not be over-baked or burnt or under-baked and doughy. Texture: Evenness of internal texture, cell size is important. The product should not display gaping holes or be overly tight. When a product uses a number of layers these must not blend together and be sharply defined. Aroma: The internal smell of product, this will vary greatly depending on the product and ingredients. The aroma must be a clear representation of the product category/class. It must be attractive and mouth-watering. Crumb Colour: The internal crumb or colour, this will vary greatly depending on the product and ingredients. The product s internal colour must be a representation of the product category. The internal colour must be inviting and appealing. It should be a reflection and representation of the ingredients used in the manufacture of product. : Level of skill required to produce entry. : Should be appropriate for the product, category/class. will be judged on how it tastes in comparison to what the judges feel is suitable for the product plus how the product appears, the aroma and the colour. In some categories/classes uniqueness will be highly regarded, while in others less so. Originality / Uniqueness: Incorporation of own and unique ideas and techniques. Produced by the NBIA Category Guide NQ Baking Show

6 List of Categories/Classes NQ Baking Show 2015 CATEGORY: Bread Class B1: 450g French Stick Class B2: 450g White Vienna Class B3: 550g Ciabatta Class B4: Savoury Bread Invention Class B5 (Commercial): Best aggregate score over 3 products. Must be unsliced (No slide on or strap down lids) Class B5.1: 680g White Condensed Class B5.2: 680g Multigrain Condensed Class B5.3: 680g Meal Condensed (must meet Food Standards Australia and NZ requirements) CATEGORY: Cake & Pastry Class CP1: Decorated Torte Class CP2: Cheesecake Class CP3: Themed Special Occasion Cake Australiana Class CP4: Four Varieties Cupcakes Class CP5: Four Cupcakes Novelty Decoration Class CP6: le Pie 800g Class CP7: Macarons CATEGORY: Meat Pie Class MP1: Meat Pie ( g) Class MP2: Specialty Pie ( g) CATEGORY: Artisan Bread Class AB1: 600g Sourdough Loaf Vienna Style Class AB2: 650g Sourdough Fruit Loaf Vienna Style Class AB3: 800g Fermented Dough Grain & Seed Cob (Boule/Miche) CATEGORY: rentice Class AC1: Four Cupcakes Novelty Decoration Class AC2: Themed Special Occasion Cake Australiana Class AC3: 450g White 4 Strand Plait Class AC4: 680g White Married Hi Top Loaf Produced by the NBIA Category Guide NQ Baking Show

7 Awards Class Winner entrant with the highest score for that class. Class Winner Bonus winners of class # CP6, MP1 & MP2 are entitled to one free entry into the 2015 ficial Great Aussie Pie & Sausage Roll Competitions, held at Fine Food Australia expo in Sydney September Category Winner entrant with the highest score for the category receive trophy + certificate. Gold Certificate Winner entrant that achieve 80+ points receive certificate. Silver Certificate Winner entrant that achieve points receive certificate. Bronze Certificate Winner entrant that achieve points receive certificate. Please Note: Disqualified entries will be judged, but will not receive awards. Major Awards NBIA NQ BAKING SHOW BREAD CHAMPION Entrant with the highest aggregated points score for Bread Categories: - Bread (Classes B1-B5) and Artisan Bread (Classes AB1-AB3) Categories. NBIA NQ BAKING SHOW CAKE & PASTRY CHAMPION Entrant with the highest aggregated points score for Cake and Pastry Categories: - Cake and Pastry (Classes CP1-CP7) and Savoury Pastry (Classes MP1-MP2) Categories. NBIA NQ BAKING SHOW GRAND CHAMPION Entrant with the highest aggregated points score for all Categories excluding the rentice Category (Classes AP1-AP4). GRAND CHAMPION BAKING SHOWS (2014/15) Entrant with the highest aggregated points scored for the nominated categories across participating Baking Shows in one year. Participating Shows: Brisbane Baking Show 2014 (NBIA) Gingerbread House Competition 2014 (NBIA) Best Hot Cross Bun Competition 2015 (NBIA) North Queensland Baking Show 2015 (NBIA) Produced by the NBIA Category Guide NQ Baking Show

8 CATEGORY: Bread Class B1: 450g French Stick No Seeds (number of cuts are to be in proportion to the length) Weight: Min: 428gm Max: 473gm Long and thin in shape. Loaf should have a crispy crust with even texture. Industry standard is seven cuts evenly spaced along the length of the stick. texture should be consistent, soft, light and airy. Stick should show signs that it was able to achieve full volume due to the unrestricted nature of the loaf. No seeds Hints: Ensure overall symmetry of the loaf, don t over-bake product, crust break should be along the side of the product. Class B2: 450g White Vienna No slipper, 5 Cuts, No Seeds Weight: Min: 428gm Max: 473gm Loaf should have a thin lightly browned, slightly crisp and glossy crust. texture should be consistent, soft, light and airy. Vienna should show signs that it was able to achieve full volume due to the unrestricted nature of the loaf. No Seeds Hints: Focus on symmetry of shape, should be lightly browned with a glossy crust which can be achieved with steam or an egg wash etc. Produced by the NBIA Category Guide NQ Baking Show

9 Class B3: Ciabatta 550g Weight: Min: 523gm Max: 578gm Ciabatta bread is traditional Italian bread generally baked in the shape of a slipper on a tray. Ciabatta should have a fairly hard, crisp crust with an even, golden brown colour. ly the texture should be an open, waxy honeycomb. Bread should have a strong aroma Hints: Ensure even baking of product and correct mixing, adequate fermenting. Produced by the NBIA Category Guide NQ Baking Show

10 Class B4: Savoury Bread Invention Entrants to supply recipe showing ingredients as % of flour. Weight: Min: N/A Max: N/A Must be made from yeast-raised dough and judged on technical difficulty, taste, appearance and originality Hints: Think outside the box! Class B5: Commercial Bread Must be product taken from normal bakery production. Must be unsliced. No slide on or strap down lids. Best aggregate score over three products. 680g White Condensed 680g Multigrain Condensed 680g Wholemeal Condensed 3 or 4 piece 3 or 4 piece 3 or 4 piece Weight: Min: 646gm Max: 714gm *see below Hints: Bread must show it was able to reach full potential volume (do not limit oven spring too much) Produced by the NBIA Category Guide NQ Baking Show

11 Class B g White Condensed Loaf - 3 or 4 piece The condensed loaf should be smooth and flat on each side and form a rectangle mirroring the tin. The loaf should be contained within the tin as a demonstration of the tradesperson s skills but show it was able to reach full volume potential. External colour should be a golden brown with a glossy sheen. texture should have even, close cell structure and be creamy white in color with a good sheen Hints: Attention should be given to mixing, moulding and ensuring product is baked properly. Minimisation of the 3 or 4 piecing line breaks is well regarded by judges. Class B5.2: 680g Multigrain Condensed Loaf - 3 or 4 piece The condensed loaf should be smooth and flat on each side and form a rectangle mirroring the tin. The loaf should be contained within the tin as a demonstration of the tradesperson s skills but show it was able to reach full volume potential. The multigrain loaf should have even distribution of grains throughout the loaf. External colour should be a golden brown with a glossy sheen Hints: Ensure loaf is evenly and well baked. Common fault is holes in internal texture of loaf from moulding or grains being too wet. Minimisation of the 3 or 4 piecing line breaks is well regarded by judges. A common fault is under proofing of the product. Class B5.3: 680g Wholemeal Condensed Loaf - 3 or 4 piece The condensed loaf should be smooth and flat on each side and form a rectangle mirroring the tin. The loaf should be contained within the tin as a demonstration of the tradesperson s skills but show it was able to reach full volume potential. External colour should be a golden brown with a glossy sheen. texture should have even, close cell structure and be an even colour Hints: Attention should be given to mixing, moulding and ensuring product is baked properly. Minimisation of the 3 or 4 piecing line breaks is well regarded by judges. A common fault is over proofing of the product. Produced by the NBIA Category Guide NQ Baking Show

12 CATEGORY: Cake & Pastry Class CP1: Size: Decorated Torte Portioned Marked 12 Consistent Pieces (Edible Decorations Only) Max: 25cm diameter (approx. 10 inch) Min: 20cm diameter (approx. 8 inch) Name of cake and main flavour must be provided with each entrant. This Category is aimed at encouraging demonstration of the skills and originality in design and decorating skill of the entrant. Decorations should be symmetrical and not excessive. Top decoration should allow cutting of the item without difficulty. Multi-layer filling should be in proportion to cake, 5 to 8 layers that should be evenly distributed. A cut portion of the cake should remain stable. Cake should be presented on a cake board Produced by the NBIA Category Guide NQ Baking Show

13 Class CP2: Size: Cheesecake Cold Set Any flavour Max: 25cm diameter (approx. 10 inch) Min: 20cm diameter (approx. 8 inch) Name of Cheesecake and/or main flavour must be provided with each entrant. Cheesecakes must have a smooth appearance. Texture should be smooth and free from bubbles Hints: After you have finished mixing, deposit the mix as soon as possible. Cheesecakes found to be made from premixes will be marked down. Class CP3: Size: Themed Special Occasion Cake Max: 30cm Diameter (approx. 12 inch) Max: 30cm Height (approx. 12 inch including all decorations) Theme: Australiana This Category allows entrants to demonstrate their skills and abilities with regard to cake production and decorating. Entrant must show a link to the theme provided. Examples could be outback, native flowers, famous poems/poets, musicians, personalities, flags, etc Hints: Main focus should be placed on demonstrating your technical skills and the overall presentation standard of item. Produced by the NBIA Category Guide NQ Baking Show

14 Class CP4: Size: Four Variety Cupcakes Max: 80mm Height Focus on the 4 different flavours of the cupcakes. Cupcakes should be uniform in size and shape between the four items. The 4 flavours be individual and distinct, they do not have to complement each other. Texture should be light and cake-like. Decorations need only be simple and aesthetic Hints: Common faults are under non-uniformity of cupcakes. Ensure even distribution of flavours and colours through items. Uniqueness of cake flavour will be well regarded. Class CP5: Size: Four Cupcakes Novelty Decoration Max: 120mm Height (including figurine) Cupcakes should be uniform in size and shape between the four items. Colours should be evenly distributed throughout each item. Decorations should exhibit originality and technical ability. This category is aimed at encouraging demonstration of the skills and originality in design and decorating ability of the entrant. There should be a link between all four cupcakes theme / colour / style Hints: Common faults are under non-uniformity of cupcakes. Ensure even design and colours. Class CP6: le Pie (800gm) Thickened filling in any shape, any dough Weight: Min: 760gm Max: 840gm Size: Min: 20cm Diameter le pies should be appealing to the eye. Pastry should be evenly baked without burnt edges or bottom. Filling should be firm and not leak when the pie is cut. Filling must contain only apple (no other fruits - sultanas etc). should be apple, being slight tart, offset with suitable spices Hints: Common problems are inside surface of pastry under baked where it contacts filling and over baking with pastry edges burnt. ten fillings are not stable when a slice is cut from the pie. Avoid excessive sugar on top of pie. Produced by the NBIA Category Guide NQ Baking Show

15 filling should be appealing to the eye and be a natural colour with even distribution of fruit. When placing filling use apple at room temperature. **Please note that all pie entries must be delivered in packaging compliant with hygiene regulations (frozen or refrigerated). Non-compliance will result in disqualification. Pies will be placed in coolroom overnight, then into a Pie Warmer early on judging day. Class CP7: Macarons 4 Individual Units Four individual macarons of competitor s choice. Product should display symmetry and volume, presentation and cleanliness, colour, general character and uniformity. Two slightly chewy, meringue-like shells sandwiched together with a filling. Any colour and flavour. The shells should have a paper thin crust enclosing the biscuit-like centre (crust should not be crunchy, hard or dry). The surface of shell must be completely smooth & the texture of the interior of shell should be light, soft & slightly chewy. Filling should be creamy & light but firm, flavour should complement shells. The filling and shells should be appropriate to the product **Please note that entries using fresh cream must be delivered in packaging compliant with hygiene regulations (frozen or refrigerated). Non-compliance will result in disqualification. Produced by the NBIA Category Guide NQ Baking Show

16 CATEGORY: Meat Pie **Please note that all pie entries must be delivered in packaging compliant with hygiene regulations (frozen or refrigerated). Non-compliance will result in disqualification. Pies will be placed in coolroom overnight, then into a Pie Warmer early on judging day. Class MP1: Weight: Meat Pie ( g) Please provide 3 pies for judging Min: 180gm Max: 350gm earance will be judged on colour, uniformity, and shrinkage. Pie top will be judged on pastry thickness, quality and evenness of bake, lift & separation. Pie pastry base will be judged on pastry thickness and quality and evenness of bake. Filling will be judged on colour, consistency of filling, ratio of meat, gravy and pastry, aroma, stability & quality of filling. When taste testing, the overall eating quality will be judged to include meat flavour and texture and pastry taste. COLD (16 points required to be judged hot) Eye eal Pastry Top Pastry Base Filling SUB Sensory Taste SUB TOTAL HOT Colour Uniformity Shrinkage Thickness Baked? Thickness Baked? Meat Colour Meat Quality Meat/Pastry Ratio 1 Aroma Stability Mouth Feel Meat Pastry Taste Hints: Be careful with weight, disqualification will occur if outside what is specified (10% plus or minus). Class MP2: Weight: Specialty Pie ( g) Please provide 3 pies for judging Min: 180gm Max: 350gm See Meat Pie characteristics above. An additional mark out of 20 for originality and creativity is judged. COLD (21 points required to be judged hot) Eye eal Top* Pastry Base Filling Innovation S U B Sensory HOT Taste S U B T O T A L Colour Uniformity Shrinkage Thickness Baked? Thickness Baked? Meat Colour Meat Quality Meat/Pastry Ratio Filling Creativity earance 1 Aroma Stability Mouth Feel Meat Pastry Taste Produced by the NBIA Category Guide NQ Baking Show

17 CATEGORY: Artisan Bread Class AB1: 600g Sourdough Loaf Vienna Style Entrants to supply recipe showing ingredients as % of flour. Weight: Min: 570gm Max: 630gm High quality unique style Sourdough bread with traditional thick hard crust with even colour. texture should be slightly open and crumb should have a slightly sticky feel when touched. should be slightly acidic with a rich yeasty overtone but not over-powering Hints: Common faults include under and over-baking. Key features of the loaf are aroma, flavour, crust and texture qualities. Unique appearance highlighting a high end product will be judged favourably. Class AB2: 650g Sourdough Fruit Loaf Vienna Style No Peanuts. Entrants to supply recipe showing ingredients as % of flour. Weight: Min: 618gm Max: 683gm Very high quality, unique products are sort. Overall appearance, aroma and flavour are highly regarded. appearance should be interesting and inviting displaying the range of ingredients used. must be rich with a unique range of pleasant fruits and fillings used without being overwhelming Hints: Very high quality unique recipe and ingredients is sort. Judges are looking for unique blend of flavours displaying the ingredients used. Class AB3: 800g Fermented Dough Grain & Seed Cob / Boule / Miche Minimum 25% Grains and/or Seeds as % Flour Weight: Min: 760gm Max: 840gm Entrants to supply recipe showing ingredients as % of flour. High quality, unique style, pre-fermented bread. texture should be slightly open and crumb should display ingredients used distributed in an even manner. should be slightly acidic with a rich, yeasty undertone dominated by the mix of grains and seeds used Produced by the NBIA Category Guide NQ Baking Show

18 CATEGORY: rentice Class AP1: Size: Four Cupcakes Novelty Decoration Max: 120mm Height (including figurine) Cupcakes should be uniform in size and shape between the four items. Colours should be evenly distributed throughout each item. Decorations should exhibit originality and technical ability. This category is aimed at encouraging demonstration of the skills and originality in design and decorating ability of the entrant. There should be a link between all four cupcakes theme / colour / style Hints: Common faults are under non-uniformity of cupcakes. Ensure even design and colours. Class AP2: Size: Themed Special Occasion Cake Max: 30cm Diameter (approx. 12 inch) Max: 30cm Height (approx. 12 inch including all decorations) Theme: Australiana This Category allows entrants to demonstrate their skills and abilities with regard to cake production and decorating. Entrant must show a link to the theme provided Hints: Main focus should be placed on demonstrating your technical skills and the overall presentation standard of item. Produced by the NBIA Category Guide NQ Baking Show

19 Class AP3: 450g White 4 Strand Plait (Baked on a Tray) Weight: Min: 428gm Max: 473gm The loaf should comprise of four even-sized strands, loaf should be baked evenly. texture should have a close even cell structure with a creamy white colour and sheen Hints: Ensure even plaiting of strands. Faults are generally associated with lack of attention to plaiting technique (eg; plaiting strands too tight). Attention to correct baking, mixing and moulding is required. Class AP4: 680g White Married Hi Top Loaf Weight: Min: 646gm Max: 714gm The loaf should comprise of two distinct even joined pieces. The loaf should be baked evenly. texture should be consistent, soft, light and airy. The internal crumb structure should show larger cells toward the middle of the loaf, cells should be round in shape. The break/bloom should be smooth, even and on one side of the loaf. The moulding should show evidence that it has been done in a scroll rather than a ball. The side walls should show no sign of collapse. No Seeds Produced by the NBIA Category Guide NQ Baking Show