SCHEDULE PERTH ROYAL BREAD & PASTRY SHOW

Transcription

1 SCHEDULE PERTH ROYAL BREAD & PASTRY SHOW 26 JULY 2017 PERTHROYALSHOW.COM.AU 3

2 PERTH ROYAL BREAD & PASTRY SHOW The Perth Royal Bread and Pastry Show is one of the Premium Produce competitions established by the RAS as a benchmark of quality and innovation. It is WA s premier industry competition and can advance commercial success and brand awareness. The bread and pastry classes stay abreast of emerging consumer trends and the meat pie category has evolved into a competition within a competition. Many winners go on to take out titles in national competitions. With hundreds of entries received each year our dedicated and highly qualified team of judges assess factors including volume, general appearance, texture, aroma, colour and of course taste. MISSION STATEMENT To promote excellence in the bread and pastry industries.. COMMITTEE Councillor in Charge Mr Bill Keane Committee Members Mr Graeme Ashley, Mr Chris Burton, Mr Mike French, Ms Belinda Hyde, Mr Nathan Merrett, Mr John Noonan, Mr Steve Ossevoort, Ms Helen Paton, Mr Terry Riseley, Mr Jozef Wisniewski Competition and Event Coordinator Mrs Jodie Spirek 4

3 SPONSOR ACKNOWLEDGEMENTS THE ROYAL AGRICULTURAL SOCIETY OF WESTERN AUSTRALIA GRATEFULLY ACKNOWLEDGES SPONSORS FOR THEIR SPONSORSHIPS AND TROPHIES TO BE AWARDED THROUGHOUT THE PERTH ROYAL BREAD AND PASTRY SHOW SECTION. Australian Bakels Pty Ltd Christine Young EOI / Peerless Foods Kerry Pinnacle WA Macpan Australia Millers Food Superstock Food Services Pty Ltd 5

4 PERTH ROYAL BREAD AND PASTRY SHOW GENERAL SHOW REGULATIONS The Society s General Show Regulations and Section Conditions regulate the conduct of the 2017 IGA Perth Royal Show. Upon acceptance of an entry the Exhibitor is irrevocably contracted to be bound by those General Show Regulations and Section Conditions. A copy of the Society s General Show Regulations may be obtained on application or downloaded from the website An Exhibitor who breaches any General Show Regulation or Section Condition may be disqualified, or suspended for any period, fined or otherwise penalised. WITHDRAWAL OF EXHIBIT BY THE SOCIETY The Society may, at its sole discretion, withdraw, reject or disqualify an exhibit. Refer to the Society s General Show Regulation AWARDS The Society will not be responsible for awards not received by Exhibitors after 31 December If you have not received your award by the 30 November 2017 please contact the Awards Officer on SOCIETY S LIABILITY The attention of Exhibitors is drawn to General Show Regulation 17, with reference to the Society s Liability. PROMOTION No advertising or promotion on behalf of commercial business will be permitted on the Showground without the prior written consent of the Society s Chief Executive Officer. PRIVACY ACT STATEMENT The information provided by the Exhibitor in the application for entry is collected and used by the Royal Agricultural Society of Western Australia (RASWA) to organise and conduct Competitions at the 2017 IGA Perth Royal Show. We may publish details such as your name, address and exhibit details in any RASWA publication or communication. Such information may also be made available to, and published by, the media. We will not disclose your information without your consent for any other purpose unless required or authorised by law. You may request access to your personal information and, if necessary, request that our records of that information be corrected by writing to the Chief Executive Officer at the Royal Agricultural Society of Western Australia, PO Box 135, Claremont WA SECTION CONDITIONS 1. CLOSING DATE FOR ENTRIES: 4.30pm Friday 30 June 2017 Entries received by post after this time and date will not be accepted. 2. ENTRY FEES: $8.00 per entry. 3. WEIGHT OF ENTRIES: All entries need to fall within 5% (plus or minus) of the stated weight required as weighed by the stewards prior to the competition. E.g. if required weight stated is 680g your entered product must be no more than 34g over or under in weight. JUDGES MAY NOT ENTER THE COMPETITION. STEWARDS MAY NOT ENTER ANY SECTION IN WHICH THEY ARE STEWARDING. Competition open to commercial manufacturers. An Exhibitor can enter no more than one exhibit into any class. Each exhibit in any class must be baked in the actual bakery at the address shown on the entry form. All Bread and Pastry Cooking exhibits must be baked no later than Tuesday 25 July Any product arriving in a warm condition will be disqualified, at the discretion of the Chief Steward. All exhibits exhibited by Western Australian bakers must have been baked wholly from flour and wholemeal purchased in WA. Flour used must have been taken from general stock and all bread entered in the competitions must have been baked under normal baking conditions in the named Exhibitor s bakery. 4. HOW TO CONSIGN YOUR ENTRIES ON JUDGING DAY Any exhibit containing meat or dairy produce must arrive in a chilled condition, e.g. consigned in a foam esky or insulated container, making sure that transport and handling procedures are in accordance with all Foodsafe requirements. Exhibits may be delivered on the day prior to the competition provided that an arrangement has been made with the Competition and Event Coordinator, who can be contacted on (08) for any emergencies. 6

5 Exhibits received on the day prior, will be unwrapped by the Stewards on Wednesday 26 July Failure to comply with condition 1, 2 a), 2 b), 2 c) or condition 3 will result in disqualification. IMPORTANT NOTICE: The tinware required for baking of show bread is as follows: All white, wholemeal and multigrain (married) uprights and condensed (sandwich) loaves are to be baked in 680g tin no. 122b. Top inside length 266 Top inside width 208 Depth inside 106 Vienna loaves to be baked in tin V270. Top inside length 270 Top inside width 118 Depth inside 30 Fruit loaves to be baked in 450g tin 109 Top inside length 234 Top inside width 100 Depth inside 95 Classes 28 and 30 to 36 are open to Apprentices only. The Apprentice/s name and class or classes entered must be written clearly on the entry form. Class 29 and 32 to 36 are open to Pre-Apprentices. 5. JUDGING: Judging of Bread and Pastry Cooking will commence at 9.30am on Wednesday 26 July Judges have the right to refuse awarding places if in their opinion the product is not of satisfactory quality. Judging is conducted using the 100 point scoring system. Awards shall be determined by the Judges on the following point scale: Points will be awarded as follows: Gold and over Silver to 89.9 Bronze to 81.9 Judges may in their absolute discretion decline to make an award in any class. Judges shall not have access to an exhibit other than from the plate containing it, which is presented to them by Stewards. Bread exhibits will be judged by one of the following sets of criteria. Criteria A Volume and General Appearance 30 points Texture 25 points Aroma 25 points Colour 20 points Criteria B Volume and General Appearance 50 points Texture 30 points Aroma 20 points Criteria C Taste/Perception of quality 25 points Appearance 25 points Innovation 50 points Criteria D General Appearance 30 points Creativity 30 points Skill 20 points Taste and Aroma 20 points Criteria E Volume and General Appearance 20 points Texture and Softness 20 points Aroma 20 points Closeness in look to wheat based product both internally and externally 40 points Criteria H (Non creative) Pastry Cooking Exhibits will be judged in accordance with the following scale of points:- General Appearance 35 points Taste/Flavour/Colour 35 points Texture/Stability 30 points All Judges are chosen on their industry knowledge and expertise. All entries are assessed and judged blind and judged on their own merits against a set of criteria. Judges shall not at any time prior to the announcement of awards have access to or any knowledge of the identification of an exhibit. 7

6 Criteria I (Creative) Cupcakes, biscotti, fruit tarts, petit fours, carrot cake, decorated sponge cake, laminated pastries, decorated birthday cake, torte, cheesecake and gourmet pies will be judged with the following scale of points:- General Appearance 20 points Taste/Flavour/Colour 35 points Texture/Stability 30 points Creativity 15 points Exhibitors shall be bound by the decision of the Judges and no disputes will be entered into. All concerns must be addressed in writing to the Royal Agricultural Society of WA. 7. DISPOSAL OF EXHIBITS: All exhibits become the property of the Royal Agricultural Society WA and will be disposed of in accordance with the Health Regulations. BREAD CLASSES ALL CLASSES ENTERED MUST HAVE NO SEED OR NUT DECORATIONS. White A celebrity Judge will judge classes chosen at the Bread and Pastry Committees discretion. 6. AWARDS: Certificates will be issued to award winners. To determine Trophy Awards where more than one Gold Award is involved only the highest pointed Gold Award from each class will be eligible. TROPHIES INVOLVING AGGREGATE POINTS will be allocated on the following scale: Gold Award 3 points Silver Award 2 points Bronze Award 1 point In the event of a tie, the Exhibitor gaining the highest number of Gold Awards will be judged the winner. Should a tie still exist the Exhibitor gaining the highest number of Silver Awards will be judged the winner. Should a tie still exist the Exhibitor gaining the highest number of Bronze Awards will be judged the winner. Then if a tie still exists an equal award may be made. Upon request RASWA will provide to winners a medal template in PDF or JPEG format. It is the Exhibitors responsibility to arrange their own printing. An Exhibitor shall not advertise or allow to be advertised by any means whatsoever and in particular by broadcasting, television, pictorially or in writing, the fact that any exhibit has won an award at the Perth Royal Show unless such advertisement shows clearly: 1. The name Perth Royal Bread and Pastry Show. 2. The year of the award. 3. The class in which the award was won. 4. The title of the award or trophy won where applicable. Class 1 Class 2 Class 3 Class 4 Class 5 Class 6 Class 7 Devon White Loaf One (1) only 680g loaf Vienna Loaf One (1) only 450g white loaf. Made with wheaten white flour only. Baked on tray or oven floor, or a slipper. Italian Style, Pave Casereccio Puglia One (1) only 680g loaf. Typically oval to log shape with thick pale crust.. Four Strand Plait Loaf One (1) only 680g - traditional loaf. Baked on a flat tray. No slippers. Wholemeal/Multigrain Round Cob Wholemeal One (1) only 680g loaf. Baked on a tray, not tinned. Devon Multigrain Loaf One (1) only 680g loaf. No added seeds on exterior. Devon Wholemeal Loaf One (1) only 680g loaf 8

7 Class 8 Bread Rolls Round Rolls Three (3) only 80g each. 1 x white, 1 x wholemeal, 1 x multigrain. No topping. If the innovation is of a packaging nature, products should be supplied in a plain/unprinted version of the new innovative packaging with no reference to bakery or origin evident. See judging criteria C Class 9 Ciabata Rolls Two (2) only 70g each roll (140g for the exhibit). Class 14 Hot Cross Buns Three (3) only 110g each traditional Easter hot cross buns. Fruit content (typically sultanas, raisins, peel and spices) to be 30% of flour weight. May be glazed. No seeds or nuts. Class 10 Other Bread Upright Fruit Loaf One (1) only 450g fruit bun. The fruit bun loaf must be an upright baked as a single unit in a tin, flavoured ONLY with bun spice essence. NO artificial colouring. NO glazing. Class 15 Artisan Bread Sourdough One (1) only up to 680g sourdough freeform loaf, made from any one or a combination of wheat and rye flours. Oven bottom baked. NO seeds, NO tins. Class 11 Heavy Malted Seed and Grain Loaf One (1) only 700g loaf. Finished in sesame seeds. Class 16 Turkish Bread One (1) only. Class 12 Cheese and Bacon Topped Rolls Three (3) only 110g each (finished weight). Round, white dough. Class 17 German Style Rye One (1) only up to 1kg traditional bread. (Heavy) at least 90% Rye flour. No tins to be used. Class 13 Bread Innovation One (1) only loaf showing bread innovation. A bread product that demonstrates an innovation: an innovation is a characteristic that confers a new benefit. Class 18 French Bread - Baguette One (1) only up to 350g. Must be of the traditional French character (not fine textured). An innovation could be expressed as: - A previously not used ingredient/additive or combination of ingredient/additives that confers a dietary, fresh keeping or flavour enhancement. - A new shape that is aesthetically pleasing or provides a consumer benefit. - A new packaging concept. Notes: Innovation can be validated by an up to 100 word description. This may include a reference to a published article in a scientific journal or other material supporting the innovation. This needs to be clearly labelled and attached to the product by an elastic band or other device. No reference to the bakery of origin should be evident. Class 19 Class 20 Class 21 Brioche One (1) only up to 450g. Traditional French bread enriched with eggs and butter. Artisan - Sweet - round shape One (1) only loaf finished by hand. Weight up to 900g. Loaf to be of an artisan character and may include fruit. Any flour or flours can be used. Sourdough method can be used. Artisan - Plain - log shape One (1) only loaf finished by hand. Weight up to 900g. Loaf to be of an artisan character. Any flour or flours can be used. Sourdough method can be used. 9

8 Class 22 Artisan - Flavoured - round shape One (1) only loaf finished by hand. Weight up to 900g. Loaf to be of an artisan character and may include garlic, olives, dry tomato etc. Any flour or flours can be used. Sourdough method can be used. Class 26 Class 27 Christmas Cake One (1) only. Not to exceed 25cm diameter. Swiss Roll Sponge texture. Not to exceed 180mm in length. Red jam only. Class 23 Gluten Free Gluten Free Loaf One (1) only up to 600g loaf. Can be plain or can contain seeds or grains. Product submitted to be Gluten Free in accordance with the requirements for Gluten Free products. Judging will have a heavy emphasis on the product having characteristics similar to wheat products. See judging criteria E Class 28 Class 29 Cheesecake Unbaked. Free standing (not in foil) decorated, no added presentation material allowed at setup. Torte Any theme. Decorated into sixteen (16) portions. Not to exceed 25cm diameter. No added presentation material allowed at set-up. BREAD AWARDS Small Cakes MOST SUCCESSFUL BREAD EXHIBITOR Will be selected from the entries of Classes 1 to 23. Points to be awarded on the following basis: 3 points for 1st place, 2 points for 2nd place and 1 point for 3rd place. CHAMPION SPECIALITY BREAD Classes 9 and 13 to 23 THE TONY NOONAN MEMORIAL CHAMPION LOAF EXHIBITED IN THE SHOW Will be selected from the entries of Classes 1 to 7 for the exhibitor with the BEST loaf on the day in the opinion of the Judges. PASTRY CLASSES Class 30 Class 31 Class 32 Muffins Six (6) only ASSORTED fruit muffins. Dried, frozen or fresh fruit with complimentary flavours may be used. No chocolate. Single serve. No advertising on paper cases. Friand Six (6) only ASSORTED friands. Dried or fresh fruit can be added with complimentary flavours. Cupcakes Six (6) ASSORTED, any flavour, decorated. Buttercream style icing with edible top decorations may be used. Class 24 Class 25 Large Cakes Decorated Sponge Cake One (1) only. Not to exceed 25cm diameter. Free choice as to theme, colour, flavour and filling. No fresh cream. Carrot Cake One (1) only. Round, not in slice form. Not to exceed 25cm diameter. Class 33 Class 34 Donuts Six (6) only. Yeast raised. Filled, edible decoration and icing optional. Slices Brownie and Slices Six (6) only ASSORTED. Two of each variety, e.g. fudge, museli, caramel etc. Decoration optional. 10

9 Class 35 Biscuits Scottish Shortbread Six (6) only. Surface relief design required. Optional shapes and sizes. Class 43 Sausage Rolls - Plain Three (3) only plain individual rolls. Single serve size. Minimal onion may be added to filling. Puff or shortcrust pastry may be used. Class 36 Traditional Anzac Biscuits Six (6) only. Sweet Pastry Class 44 Pasties Three (3) only meat and vegetable pasties. Not the upright Cornish style. Puff pastry only. A minimum of four (4) vegetables need to be evident e.g. peas, carrots, corn, onion etc. Single serve size. Class 37 Fruit Tarts Six (6) only ASSORTED. Sweet shortcrust pastry. Two (2) of each variety. Choice of fresh fruit and flavour of base curd/custard. Flavour to be specified. Class 45 Beef Pie Three (3) only Beef mince pies. Minced meat only, not diced. Traditional pie base and puff pastry top with lamination evident. Single serve size. Class 38 Class 39 Class 40 Vanilla Slice Three (3) only plain iced. No marbling/feathering. No cream. No jam. Chocolate Eclairs Three (3) only individual eclairs. Fresh cream only. No added flavours. Only chocolate topping, no fondant. Fruit Mince Pies Three (3) only traditional pies. Shortcrust top and bottom with fruit mince filling. No open tops. Class 46 Class 47 Gourmet Beef Pie Three (3) only Beef steak pies which may contain wine, beer etc or other ingredients to obtain gourmet status. Traditional pie base. Pie top may be decorated and not necessarily with a traditional pastry top. *Submit ingredient list with entry. Gourmet Lamb Pie Three (3) only Lamb gourmet pies which may contain vegetables and other complimentary ingredients and seasonings. Traditional pie base. Pie top may be decorated and not necessarily with a traditional pastry top. *Submit ingredient list with entry. Class 41 Laminated Pastries - Open Six (6) only single serve (e.g. danish, creative vanilla slice, croissant, pain au chocolate). Baked ready to eat. Savoury Pastry Class 48 Gourmet Chicken Pie Three (3) only Chicken gourmet pies which may contain vegetables and other complimentary ingredients and seasonings. Traditional pie base. Pie top may be decorated and not necessarily with a traditional pastry top. * Submit ingredient list with entry. Class 42 Quiche Lorraine Three (3) only single serve. Savoury shortcrust pastry. Ready to eat. No spinach. 11

10 PASTRY COOKING AWARDS MOST CREATIVE GOURMET PIE In Classes 46 to 48. MOST CREATIVE PASTRY COOKING EXHIBIT In Classes 24, 25, 26, 28, 29 and 32. MOST SUCCESSFUL EXHIBITOR IN PASTRY COOKING Classes 24 to 48. Points to be awarded on the following basis: 3 points for 1st, 2 points for 2nd and 1 point for 3rd. APPRENTICE/ PRE-APPRENTICE Class 53 Class 54 Class 55 Apprentice - Biscuits Melting Moments Six (6) only. Traditional Anzac Biscuits Six (6) only. Apprentice - Pastry Chocolate Eclairs Three (3) only individual eclairs. Fresh cream only. No added flavours. Only chocolate topping, no fondant. All work entered into this category, must be the sole work of the named Apprentice/Pre-Apprentice. Apprentice - Bread Only for Apprentice - Pre-Apprentice APPRENTICE/ PRE-APPRENTICE AWARDS ALL WORK ENTERED INTO THIS CATEGORY MUST BE THE SOLE WORK OF THE NAMED APPRENTICE/PRE- APPRENTICE. Class 49 Devon White Loaf Apprentice only. One (1) only 680g white loaf. BEST LOAF EXHIBITED BY A PRE-APPRENTICE Which, in the opinion of the Judge is the best loaf. From Class 50. Class 50 Class 51 Upright Married Joined - Pre-Apprentice Only Pre-Apprentice only. Two (2) only 400g (joined 800g) white. Six Strand Plait Loaf Apprentice only. One (1) only 450g traditional white loaf. Baked on a flat tray. No slippers. MOST SUCCESSFUL APPRENTICE BREAD EXHIBITOR From Classes 49 and 51. APPRENTICE AND PRE-APPRENTICE PASTRY COOKING ENCOURAGEMENT AWARD FOR DEMONSTRATING THE BEST SKILLS AND CREATIVITY IN PASTRY COOKING Class 52 Apprentice - Cake Decorated Birthday Cake Hand written message - no fresh cream. Maximum 10" base. 12