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Bakers Cup Philippines 2013

CONTENTS
PAGE 2 3 Contents The Organizing Committee

Schedules and Deadline Information and Registration Entry Requirements


Rules and Order of Play Jury and Coordination Jury President Jury Members Equipment Approval of Additional Equipment & Raw Materials Description of Products by Category Bread Category Angel Yeast Steamed Bun Category Disclaimer Bread Category 1 - Varied Baguettes 2 - Varied Rolls 3 - Sandwich Loaf 4 - California Raisin Bread Judging Criteria for Bread Categories Angel Yeast Steamed Buns Competition Mantou Meat Bun Freestyle Judging Criteria for Angel Yeast Steamed Bun Category Sample Photos for Angel Yeast Steamed Buns

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Bakers Cup Philippines 2013

THE ORGANIZING COMMITTEE


The Organizing Committee is composed of representatives from the following organizations: - Philippine Society of Baking - Filipino-Chinese Bakery Association Inc.

CONTACTS ON THE ORGANIZING COMMITTEE


OVER-ALL COMMITTEE CHAIRMAN
Mr. Christopher Ah Wireless Landline: Cellphone: E-mail: (02) 871-2051 +63 918 922 1550 +63 922 891 1922 criz30@yahoo.com

GENERAL ORGANIZATION & LOGISTICS


Ms. Irene Ting Landline: Fax: E-mail: (02) 254-2518 * 254-2526 * 781-0873 (02) 254-2528 info@fcbai.org

RULES & COMPETITION


Mr. Jerry Midel Wireless Landline: Cellphone: E-mail (02) 703-2318 +63 917 882 5168 jmidel217@gmail.com

Bakers Cup Philippines 2013

BAKERS CUP PHILIPPINES 2013


Deadline of Registration Orientation Eliminations February 4, 2013 12:00NN (Monday) February 4, 2013 1:00PM (Monday) February 11-13, 2013 (Category Schedule to be announced later)

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.

Bakers Cup Philippines 2013

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

COMPLIANCE WITH THE RULES


Competitors swear on their honor to abide by the general rules and to follow the Jury President's instructions.

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

Bakers Cup Philippines 2013

JURY & COORDINATION


The jury is supreme. It operates under the instructions of the Jury President as appointed by the Philippine Society of Baking and the Filipino-Chinese Bakery Association, Inc. JURY PRESIDENT Mr Christopher Ong, FCBAI 2nd Vice President, is appointed Jury President for Bakers Cup Philippines 2013. The Jury President does not award marks. He is responsible for ensuring the rules are applied and the spirit of the competition observed by jury members and competitors. He can, at any time, disqualify a competitor or a jury member who does not comply with the rules. If he is unable to fulfill his role, he can choose another person to replace him. JURY MEMBERS A specific jury for each selection round is composed of 3 to 5 members. Jury members are appointed by the Organizing Committee. They can be of different nationalities and are chosen for their professional skills and professional authority. The composition of the jury remains secret until the competition date. Jury members should have no links with the competitors, either through family, work, training or advice. The jury members' marks are taken at the end of each day of competition, registered and sealed together with the Jury President. Jury members can then change these until the day before the results are announced.

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.

Bakers Cup Philippines 2013

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

Choose: Size A: 10 x 7.5 x 24 cm Size B: 11 x 9.5 x 30 cm Size C: 11.5 x 10 x 35.5 cm

Bakers Cup Philippines 2013

HYGIENE IN THE BAKING AREAS


Competitors are responsible for the hygiene and cleanliness of the premises and equipment during the time they are working there. This point will be awarded a mark by the jury.

USE OF FLOUR, YEAST AND RAW MATERIALS

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).

LIVE SOURDOUGH AND STARTERS


Competitors may use these but not compulsory. Competitors must inform the organizer if they are using sourdough or starters upon registering for the contest.

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.

Bakers Cup Philippines 2013

APPROVAL OF ADDITIONAL EQUIPMENT & RAW MATERIALS


Competitors are given a list of equipment and a list of ingredients provided by the organization. Any competitor who wants to use more specific equipment and ingredients must draw up in advance a list of the additional equipment and raw materials he/she wants to use during the competition. This additional equipment and ingredients will be supplied by the candidate.

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.

Bakers Cup Philippines 2013

DESCRIPTION OF THE PRODUCTS BY CATEGORY:


BREAD CATEGORY OBLIGATORY BREAD - Varied baguettes - Varied rolls - Sandwich loaves FREE CHOICE BREAD - With at least 30% California Raisin Product, any one or more of the following: California Seedless Raisins California Raisin Paste California Raisin Concentrate

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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Bakers Cup Philippines 2013

BREAD CATEGORY
Rules and Guidelines

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Bakers Cup Philippines 2013

Bread Category:
Obligatory Bread Competitors must scrupulously comply with the specifications set out for producing each type of bread.

Varied Baguettes & Varied Rolls Sandwich Loaf

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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Bakers Cup Philippines 2013

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)

MIXER CAPACITY: 2KG FLOUR WEIGHT

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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Bakers Cup Philippines 2013

4 CALIFORNIA RAISIN BREAD


Either using flour supplied by the organization or with different flour types, competitors must produce bread with minimum 30% California Raisin product (California Seedless Raisin, California Raisin Paste and/or California Raisin Concentrate) If competitors are using their own flour for this product, they must submit details to the Organizing Committee for authorization, following the procedure described on page 9 (Approval of additional equipment and raw materials). This flour will be supplied by the competitors themselves. CAUTION: Flour mixes are not authorized. MIXER CAPACITY QUANTITY OF BREAD WEIGHT OF BREAD (Baked Weight) 2kg flour weight minimum of five (5) pieces for smaller breads; two (2) pieces for breads weighing 1kg or more 60g minimum, 2kg maximum

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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Bakers Cup Philippines 2013

Judging Criteria: Varied Baguette and Varied Rolls


Volume Taste Appearance Crumb Originality/Creativity 15% 20% 20% 20% 25% 100%

Sandwich Loaf
Volume Taste Appearance Crumb 25% 25% 25% 25% 100%

Freestyle California Raisin Bread


Use of California Raisin Product Theme Relevance Taste Appearance Originality Aroma TOTAL 30% 15% 20% 10% 15% 10% 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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Bakers Cup Philippines 2013

PRODUCT PRESENTATION TO THE JURY AND TASTING


Competitors must produce trays of products defined as follows:
VARIED BAGUETTES & VARIED ROLLS: 4 12 SANDWICH LOAF: CALIFORNIA RAISIN BREAD: 3 2-5

varied baguettes rolls loaves pieces

FINAL BREAD PRESENTATION


The bread will be exhibited to the public on an exhibition module provided by the organization. During the final presentation, no item should be used to hold the products in place. Decorative enhancements are not allowed. Products must be presented as is.

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Bakers Cup Philippines 2013

STEAMED BUNS COMPETITION


Rules and Guidelines

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Bakers Cup Philippines 2013

Competitors must produce:


Mantou

80 grams 5 grams x 10 Length 6cm 1cm Cell structure, uniformity

Filled - Meat Siopao


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

dough weight 100-200 grams x 5 pcs.

Filled 60-100 grams x 5 pcs Ready-made fillings may be used.

All Entries must contain at least 75% Yeast-Leavened Dough..

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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Bakers Cup Philippines 2013

JUDGING CRITERIA:
MANTOU Basic skill Uniformity Taste Cell Structure Appearance Total

20% 20% 20% 20% 20% 100%

MEAT BUN Basic skill Uniformity Taste Cell Structure Appearance Total

10% 20% 40% 10% 20% 100%

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

15% 25% 25% 25% 10% 100%

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