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Produced by the NBIA © 2013 - Category Guide Brisbane Baking Show 2013 1

2013 Brisbane Baking Show

Guide to Categories, Judging Criteria & Hints

This guide has been developed as a supplemental resource for the use of those

wanting to enter the 2013 Brisbane Baking Show.

For Further information please contact NBIA on (07) 07 3899 6100

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.

www.nbia.org.au


Brisbane Baking Show 2013 schedule:

Where: Commercial Pavilion, RNA Showground, Gregory Terrace, Bowen Hills. Entries Drop Off: Tuesday 1st October 2013, 2pm-5pm at Commerce Building. Judging: From 7am Wednesday 2nd October 2013.

Restricted access, Judges and show organisers only. Activities and Viewing: From 1pm Wednesday 2nd October 2013, Commercial Pavilion. Awards and Presentations: 4.30pm Wednesday 2nd October 2013, Location – Commerce Building – Upper Level.

Entries Close: 5pm Monday 23rd September 2013. Download Brisbane Baking Show 2013 entry forms from www.nbia.org.au or contact 07 3899 6100 Terms and Conditions 1. Open to all employees of commercial baking establishments (Trade).

2. Restricted to specific categories/classes (OC1 to OC11) as outlined in criteria the show is also open to members of Cake and/or Bread associations and general public.

3. Category tickets must be attached directly to products with a toothpick or bead headed pin.

4. One entry only per category per individual/shop (exception – Apprentice categories).

5. Entries from businesses with multiple outlets entering a show/competition; each outlet will be judged as individual entrants and cannot be combined/amalgamated.

6. All entries to be baked in unmarked, unbranded tins. Entries bearing a distinguishing mark will be disqualified.

7. Bread Category entries must not exceed 5% (plus or minus) of specified weights.

8. Cake Category entries must fall within 5% (plus or minus) of specified weights. In relation to size there is no tolerance applied strict size restraints will be enforced.

9. Pie Category entries must not exceed 5% (plus or minus) of specified weights. In relation to size there is restraint.

10. All entries, details and associated material including photographic material become and remain the property of the NBIA and the baking Show organisers. At the discretion of the organisers, entries may be returned to the entrant with their own arrangements after judging & viewing by the public.

11. Entries will be judged in accordance with the Baking Industry Association Bread Show Committee guidelines.

12. Lodgment of entries will not be accepted after the specified time; late entries will not be accepted.

13. $7.00 per category members, $10.00 per category for non-members (Maximum entry fee for members $84.00, non-members $120.00) – members of NBIA/BIG/BIAQ.

14. 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.

15. Official results will not be disclosed until after the judging is complete at the Awards Presentation. Full results will be available within 48hours by request by those who entered only (only those who receive a place will be published).

16. Those who receive a prize will be published on the NBIA / BIAQ websites and submitted to local media outlets.


17. All entrants into categories that are to be taste tested must meet with Food Safety and Hygiene Regulations in relation to packaging, storage and transport conditions plus ingredients. Non-compliance will result in disqualification and potential involvement of council authorities.

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 5pm Monday 23rd September 2013 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 and details to the judges.

The judges must therefore judge each item on its merits without any knowledge of which who 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 (or stuck to the display board). 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 with the assistance of the Cake Decorating Society.

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 a category the criteria judged first might be ‘volume and general appearance’.

The judges will review all the entries in the Category and select the “key cake/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 cake/loaf or measurement with regard to Texture. Each entry is then judged against the Texture of the key cake/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.

Judging of some Cake Categories (outlined in criteria) will be based on Judging Criteria from Cake Decorators Association.


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 Medal winners.

Disqualified entries will 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 (plus association members and general public as outlined in criteria).

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 is 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 and/or personal achievement. Promoting your achievements in your shop front, your local newspapers, TV and radio stations can result in significant advantages.

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

Volume & General Appearance: 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.

Technical Difficulty: Level of skill required to produce entry.


Flavour: 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

Volume & General Appearance: 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.

Technical Difficulty: Level of skill required to produce entry.

Flavour: should be appropriate for the product, category/class. Flavour 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.


List of Categories – Brisbane Baking Show 2013

Categories: Use one entry form per entrant

TRADE ONLY - Show Bread Categories: Category 1: 680g White Condensed Loaf

Category 2: 450g White Vienna Loaf

Category 3: 680g White Hi Top Loaf (Single Piece)

Category 4: 1,800g White Married Hi Top Loaf

Category 5: 450g White Tank Loaf

Category 6: Themed Show Piece – Modeling Dough Theme: “Australiana”

TRADE ONLY - Commercial Bread Categories:

Category 7: 680g White Sandwich Loaf, Multigrain Loaf & Meal Loaf

Category 8: 340g French Stick (No Seed)

Category 9: 550g Hi Top Loaf – Healthy

Category 10: ½ Doz White Round Bread Rolls – 70g each (Batched, No Seed)

Category 11: 450g White Plait (any number of strands)

TRADE ONLY - Artisan Bread Categories: Category 12: 600g Sour Dough Loaf – Vienna Style

Category 13: 550g Ciabatta Loaf

Category 14: 800g Fermented Dough – Grain & Seed Cob (Boule/Miche)

TRADE ONLY - Specialty Bread Categories: Category 15: 550g Spelt – White Hi Top (made using Spelt flour only)

Category 16: 680g Gluten Free – White Hi Top (in 450g tin)

Category 17: 800g Sourdough Rye – Vienna Style (min 60% Rye)

TRADE ONLY - Cake and Pastry Categories: Category CP1: Plain Unfilled Sponge (max diameter 190mm)

Category CP2: Swiss Roll – Any Filling (Max length 140mm)

Category CP3: Mud Cake – Decorated

Category CP4: Decorated Torte

Category CP5: Cheesecake (Cold-set)

Category CP6: Cup Cakes – Four Flavour Variations – Iced (2 of each variation to be supplied)

Category CP7: Six Cup Cakes – Novelty Decoration - Single Theme “Music”

Category CP8: Apple Pie 800g

Category CP9: Lemon Meringue Pie (min weight 500g)

Category CP10: ½ Doz Macarons

Category CP11: ½ Doz Éclairs - Filled and Decorated (Length min:100mm max:130mm)

Category CP12: 8 Mixed Danish Pastry (4 varieties 2 of each)


TRADE ONLY - Savoury Pastry Categories: Category SP1: Meat Pie (180-350g) ##

Category SP2: Specialty Pie (180-350g)

Category SP3: Sausage Roll (Max Length 150mm)

Category SP4: Quiche (180-350g)

Category SP5: Pasty – Meat & Vegetable (180-350g)

TRADE ONLY - Apprentice Category Apprentice Category 1: Six Cupcakes – Novelty Decoration – Theme “Rock Music”

Apprentice Category 2: Themed Special Occasion Cake – All The Chocolates

Apprentice Category 3: 450g White 4 Strand Plait

Apprentice Category 4: 680g White Married Hi Top Loaf

TRADE ONLY - Innovation Challenges: (For full category information read: 2013 Brisbane Baking Show Guide to Categories, Judging Criteria & Hints available on website: www.nbia.org.au) Category IC1: To be finalised

Category IC2: To be finalised

Category IC3: To be finalised

Trade, General Public and other Association/Societies - Specialty Decorated Cake Categories: Open to all entries Category OC1: Children’s Birthday Cake Themed – Nursery Rhyme

Category OC2: Wedding Cake Themed – A Country Wedding (3 or more tiers)

Category OC3: Wedding Cake Themed – Modern Contemporary

Category OC4: Decorated Mud Cake Themed – Open Sewing Basket

Category OC5: Decorated Cup Cakes – Minimum 8 cakes, with a single theme.

Trade, General Public and other Association/Societies - Various Cake/Bread Categories: Open to all entries Category OC6: Innovation Cake (any flavour any decoration – Full recipe to be supplied)

Category OC7: Innovation Slice (any flavour any decoration – Full recipe to be supplied)

Category OC8: 8 Mixed Small Cakes/Pastries Sweet (4 Varieties x 2 of each – Recipe to be supplied)

Category OC9: Dessert Pie/Tart – any flavour any size (Full recipe to be supplied)

Category OC10: Home Made Bread – White Cob (no seed)

Category OC11: Home Made Bread – Healthy Loaf


Brisbane Baking Show Awards

Blue Ribbon Winners Category Winner – entrant with the highest score for that category.

Gold Medal Winners

Very high achievement award. Awarded to entrants that meet criteria only. Silver Certificate Winners

High achievement award. Awarded to entrants that meet the criteria and don’t reach Gold level. Bronze Certificate Winners

Achievement award. Awarded to entrants that meet the criteria.

Major Awards

Bread Champion Entrant with the highest aggregated points score for all Bread Categories Show Bread, Commercial Bread, Artisan Bread and Specialty Bread Categories.

Pastry & Cake Champion Entrant with the highest aggregated points score for Cake and Pastry Categories, which include entries from Cake and Pastry Categories and Savoury Pastry Categories.

Show Grand Champion Entrant with the highest aggregated points score for all Categories excluding the Apprentice Category.

## Grand Champion Baking Shows (2013/14) Entrant with the highest aggregated points scored for the nominated categories across participating Baking Shows in one year. The award will be presented at the Annual Baking Industry Awards Event in June each year. Participating Shows:

Brisbane Baking Show 2013

Toowoomba Baking Show (Toowoomba Show Society) 2014

NQ baking Show 2014

Lismore Baking Show (Lismore Show Society) 2013


Show Bread Categories

Show Bread is unique bread, the loaves are pampered and managed to produce a product that display the finest qualities in the breads. Category 1: White Condensed

Target Weight: 680g Min: 646g Max: 714g

General Characteristics: The condensed loaf should be smooth and flat on each side and form a rectangle mirroring the tin. The loaf should be fully contained within the tin with the lid applying the pressure required to hold the loaf inside the tins dimensions. External colour should be a golden brown with a glossy sheen. Internal texture should be extremely tight with very small and even cell structure and be very white in color with a high sheen.

Judging Criteria:

Volume & Gen App

Filling & Internal

App Texture Aroma Colour Originality

Taste / Flavour

Technical Difficulty

Total Out Of

35 0 30 20 15 0 0 0 100

Category 2: White Vienna – No slipper, 5 Cuts, No Seeds


General Characteristics: Loaf should have a thin lightly browned, slightly crisp and high gloss crust. Internal texture should be consistent with tight and small, even cell structure and be white in colour with a high sheen. Vienna should show signs that it was able to achieve full volume due to the unrestricted nature of the loaf. Break should be even, smooth and show control. No Seeds.

Judging Criteria:

Volume & Gen App

Filling & Internal


Taste / Flavour


Total Out Of

35 0 30 20 15 0 0 0 100

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.

Category 3: 680g White Hi Top Loaf (Single Piece)


General Characteristics: The loaf should be a single dough piece. The loaf should be baked as evenly as practical. Internal texture should be consistent, light and more open than the condensed loaf. The internal crumb structure should show slightly larger cells toward the middle of the loaf, cells should be round in shape and crumb colour white. The break/bloom should be smooth, even and on one side of the loaf, it should show control and maturity. The side walls should show no sign of collapse. No Seeds.

Judging Criteria:

Volume & Gen App

Filling & Internal


Taste / Flavour


Total Out Of


35 0 30 20 15 0 0 0 100

Category 4: 1,800g White Married Hi Top Loaf

Target Weight: 1,800g Min: 1,710g Max: 1,890g

General Characteristics: The loaf should comprise of two distinct even joined pieces. The loaf should be baked as evenly as practical. Internal texture should be consistent, light and slightly airy. The internal crumb structure should show slightly larger cells toward the middle of the loaf, cells should be round in shape and crumb colour white. The break/bloom should be smooth, even and on one side of the loaf, it should show control and maturity. The side walls should show no sign of collapse. No Seeds.

Judging Criteria:

Volume & Gen App

Filling & Internal


Taste / Flavour


Total Out Of

35 0 30 20 15 0 0 0 100

Hints: The moulding should show evidence that it has been done in a scroll rather than a ball. Category 5: White Tank Loaf

Target Weight: 450gm Min: 428g Max: 473g

General Characteristics: The tank loaf should be smooth and clearly show distinct ribbed design of the tank tin. The loaf should be fully contained within the tin with the lid applying the pressure required to hold the tin halves together. External colour should be a very even golden brown with a glossy sheen. Internal texture should be extremely tight with very small and even cell structure and be very white in color with a high sheen.

Judging Criteria:

Volume & Gen App

Filling & Internal


Taste / Flavour


Total Out Of

35 0 30 20 15 0 0 0 100

Category 6: Show Piece made from Modeling Dough.

Target Weight: N/A

General Characteristics: The Show Piece should be made from modeling dough only. Dough can be coloured as required. Show Piece should represent the highest quality and display the exhibitor’s mastery of this technique. Not to be painted or glazed with lacquer or paint. Food colouring is acceptably or natural glazes are acceptable.

Judging Criteria:

Gen App Filling & Internal


Taste / Flavour


Total Out Of

50 0 0 0 0 25 0 25 100


Commercial Bread Categories All products in the Commercial Bread Categories must be manufactured under normal bakery production methods. Category 7: Sandwich Loaf (Must be unsliced) Highest aggregate score over three products.

White Sandwich – 3 or 4 piece cross grain Multigrain Sandwich – 3 or 4 piece cross grain Wholemeal Sandwich – 3 or 4 piece cross grain

Weight Target: 680g Min: 646g Max: 714g

No slide-on or strap-down lids, must be in 680g tin

White Sandwich Loaf (Unsliced)

General Characteristics: The loaf should be smooth and flat on each side and form a rectangle mirroring the tin. The loaf should be contained and controlled 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. Internal texture should have even, close cell round structure and be creamy white in color with a good sheen

Judging Criteria:

Volume & Gen App

Filling & Internal


Taste / Flavour


Total Out Of

35 0 30 20 15 0 0 0 100

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 under proofing of the product.

Multigrain Sandwich Loaf (Unsliced)

General Characteristics: The loaf should be smooth and flat on each side and form a rectangle mirroring the tin. The loaf should be contained and controlled 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. Inter crumb colour should reflect the use of grains and be consistent across the loaf, with close even cell structure.

Judging Criteria:

Volume & Gen App

Filling & Internal


Taste / Flavour


Total Out Of

35 0 30 20 15 0 0 0 100

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.


Wholemeal Sandwich Loaf (Unsliced)

General Characteristics: The loaf should be smooth and flat on each side and form a rectangle mirroring the tin. The loaf should be contained and controlled 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. Internal texture should have even in appearance with close cell structure and be an even colour.

Judging Criteria:

Volume & Gen App

Filling & Internal


Taste / Flavour


Total Out Of

35 0 30 20 15 0 0 0 100

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. Category 8: French Stick – No Seeds (7 cuts across the length of the stick, in a manner to highlight the skill of the baker)

Weight Target 340g Min: 323g Max: 357g

General Characteristics: Long and thin in shape baked on a stick tray. Loaf should have a crispy crust with even texture. Industry standard is seven cuts evenly spaced along the length of the stick in a decorative manner. Internal 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.

Judging Criteria:

Volume & Gen App

Filling & Internal App

Texture Aroma Colour Originality Taste / Flavour


Total Out Of

35 0 30 20 15 0 0 0 100

Hints: Ensure overall symmetry of the loaf, don’t over-bake product, crust break should be along the side of the product.

Category 9: Hi Top – Healthy Fruit Loaf (in 450g tin) Min 50% Fruits, Nuts, Grains etc of flour weight Entrants to supply recipe showing ingredients as % of flour.

No Peanuts


General Characteristics: Loaf should be symmetrical and display a thin soft crust. Loaf should have even colour with an even break. Internal texture will be soft and display the ingredients that are evenly distributed with minimal bleed of fruit and ingredient colours into surrounding cell structure. Aroma will uniquely display ingredients used. Ingredients used should reflect the health focus of the category.

Flavour will be a rich and diverse mix, the ingredients blending well to give an overall pleasant experience.

Judging Criteria:

Will be Taste Tested


Volume & Gen App

Filling & Internal


Taste / Flavour


Total Out Of

25 0 15 15 15 15 15 0 100

Hints: Common faults are too or not enough fruits and fillings. Fruits etc being added too early to the mixing dough resulting in breaking apart of fruit, or under-blending resulting in uneven texture; and over-proofing. Consideration should be given to the blend of ingredients as flavour and originality are weighted equally to Texture and Aroma. Category 10: ½ Doz White Round Bread Rolls (Batched) – No Seeds

Weight Target: 70g x 6 = 420g Min: 66.5g x 6 = 399g Max: 73.5g x 6 = 441g

General Characteristics: Rolls should be batched to form a close cluster of rolls that display the clear lines and moulding of each roll. Rolls should have a thin crust that is rich in colour graduating down the roll. Crust should be smooth without mounding marks or tearing. Internal texture should be consistent, light and airy with slightly open round cell structure. The rolls should show signs that they were able to achieve full volume. No seeds.

Judging Criteria:

Volume & Gen App

Filling & Internal


Taste / Flavour


Total Out Of

35 0 30 20 15 0 0 0 100

Category 11: White Plait (Baked on a Tray. Any number of strands)

Weight Target: 450g Min: 428gms Max: 473gms

General Characteristics: The loaf can comprise of a plait made from any number of strands. The loaf should be baked evenly. Internal texture should have a close even cell structure with a creamy white colour and sheen. Over spring should be controlled, it should be evident but not tare or effect the symmetry and technique of the plaiting. Technical difficulty is ranked highly so a more difficult plait to make can achieve higher overall marks.

Judging Criteria:

Volume & Gen App

Filling & Internal


Taste / Flavour


Total Out Of

35 0 15 15 15 0 0 20 100

Hints: Ensure even plaiting of strands. Faults are generally associated with lack of attention to plaiting technique eg; plaiting strands too tight or too loose, or over proofing.


Artisan Bread Categories The Artisan Bread Category is a display of high quality Master Baker Product with a European tilt. Products should be presented in the highest form possible with significant importance around the finish and presentation of the loaves. Category 12: Sour Dough Loaf Vienna Style (No Seed) Entrants to supply recipe showing ingredients as % of flour.


General Characteristics: High quality unique style Sour Dough bread with traditional thick hard crust with even colour. Internal texture should be slightly open and crumb should have a slightly sticky feel when touched. Flavour should be slightly acidic with a rich yeasty overtone but not over-powering.

Judging Criteria:

Volume & Gen App

Filling & Internal


Taste / Flavour


Total Out Of

35 0 20 20 0 0 15 10 100

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.

Category 13: Ciabatta Loaf


General Characteristics: 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. Internally the texture should be very open, waxy honeycomb in appearance. Bread should have a strong aroma.

Judging Criteria:

Volume & Gen App

Filling & Internal


Taste / Flavour


Total Out Of

35 0 30 20 15 0 0 0 100

Hints: Ensure even baking of product and correct mixing, adequate fermenting.

Category 14: Sour Dough Loaf Vienna Style – Grain & Seed Cob / Boule

Minimum 25% Grains and/or Seeds as % Flour


Entrants to supply recipe showing ingredients as % of flour.

General Characteristics: High quality, unique style, pre-fermented bread. Internal texture should be slightly open and crumb should display ingredients used distributed in an even manner. Flavour should be slightly acidic with a rich, yeasty undertone dominated by the mix of grains and seeds used.

Judging Criteria:

Volume & Gen App

Filling & Internal


Taste / Flavour


Total Out Of

35 0 20 20 0 0 15 10 100



Will be Taste

Tested


Specialty Bread Categories

The Specialty Bread Category is a display of products made from main ingredient that is not necessarily wheat flour. Products should be presented in the highest form possible with significant importance around the finish and presentation of the loaves plus the quality of ingredients and recipe used. Category 15: Spelt – White Hi Top (No Seed) Must be manufactured from 100% Spelt flour. Baked in 450g tin.


General Characteristics: To be manufactured from Spelt flour (no other cereals to be used). Baked in a 450g bread tin. The loaf should be baked evenly. Internal 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 and a rich creamy colour. The break/bloom should be smooth, even and on one side of the loaf. The side walls should show no sign of collapse. No Seeds. Judging Criteria:

Volume & Gen App

Filling & Internal


Taste / Flavour


Total Out Of

35 0 30 20 15 0 0 0 100

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.

Category 16: Gluten Free - White Hi Top Baked in 450g tin.


General Characteristics: To be manufactured from Gluten Free Ingredients. Baked in a 450g bread tin. The loaf should be baked evenly. Internal texture should be consistent, soft, light and airy. The internal crumb structure should be stable and a rich creamy colour. Any break/bloom should be smooth, even and on one side of the loaf. The side walls should show no sign of collapse. No Seeds.

Judging Criteria:

Volume & Gen App

Filling & Internal


Taste / Flavour


Total Out Of

35 0 20 15 10 0 20 0 100

Category 17: Sourdough Rye - Vienna

Min 60% Rye


Entrants to supply recipe showing ingredients as % of flour.

General Characteristics: High quality, unique style, sourdough bread. Internal texture should be heavy with slightly closed texture and crumb should display ingredients used distributed in an even manner. Flavour should be slightly acidic with a rich, yeasty undertone dominated by the unique rye flavour and aroma.





Judging Criteria:

Volume & Gen App

Filling & Internal


Taste / Flavour


Total Out Of

35 0 20 20 0 0 15 10 100


Cake & Pastry Categories Category CP1: Plain Unfilled Sponge Size: Diameter Max: 190mm long Weight: Max: 220g

General Characteristics: This Category is aimed at encouraging demonstration of the skills in manufacturing the perfect sponge. Judges will look for volume, texture, crumb stability and colour and overall attractiveness of the sponge.

Judging Criteria:

Volume & Gen App

Filling & Internal


Taste / Flavour


Total Out Of

35 0 30 20 15 0 0 0 100

Category CP2: Swiss Roll Size: Max: 160mm long

General Characteristics: This Category is aimed at encouraging demonstration of the skills to manufacture even sponge sheets that the ability to roll them without splitting around a filling. Judges are looking for rolls that demonstrate skill in manufacture while being attractive in appearance and represent the highest quality.

Judging Criteria:



Taste / Flavour


Total Out Of

35 0 15 0 0 20 30 0 100

Category CP3: Mud Cake Size: Max: 25cm diameter (approx. 10 inch)

Min: 17cm diameter (approx. 7 inch)

General Characteristics: This Category is aimed at encouraging demonstration of the skills in the manufacture of the Mudcake and the decoration of the cake. The Mudcake should be rich chocolate in colour aroma and flavour with an even stable crumb. The finish should represent the highest in quality for a commercial product; the ganache must be even, bright, glossy and attractively finished without being too decorative.

Judging Criteria:



Taste / Flavour


Total Out Of

25 0 15 0 15 15 15 15 100

Category CP4: Decorated Torte

Portioned Marked – 12 Consistent Pieces (Edible Decorations Only)

Size: Max: 25cm diameter (approx. 10 inch) Min: 20cm diameter (approx. 8 inch)

Name of cake and main flavour must be provided with each entrant.





General Characteristics: 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.

Judging Criteria:



Taste / Flavour


Total Out Of

35 0 20 0 0 15 15 15 100

Category CP5: Cheesecake Cold Set

Any flavour Size: 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.

General Characteristics: Cheesecakes must have a smooth appearance. Texture should be smooth and free from bubbles. The finish should uniquely display the quality and appearance of the cake.

Judging Criteria:

Volume & Gen App

Filling & Internal App

Texture Aroma Colour Originality Taste / Flavour


Total Out Of

35 0 15 0 0 20 30 0 100

Hints: After you have finished mixing, deposit the mix as soon as possible. Cheesecakes found to be made from premixes will be marked down.

Category CP6: Four Variety Cupcakes – Cake Flavour (two of each flavour = total 8 cupcakes)

Size: Max: 80mm Height

General Characteristics: Focus on the 4 different flavours of the cupcakes (2 cupcakes per variety). Cupcakes should be uniform in size and shape between the items. The 4 flavours should be individual and distinct. They do not have to complement each other. Texture should be light and cake-like. Finishing and decorations are to represent what is normally presented in a commercial environment; it needs only be simple and aesthetic but add value to the overall product presentation, flavour and appearance.

Judging Criteria:

Volume & Gen App

Filling & Internal


Taste / Flavour


Total Out Of

20 0 20 20 0 20 20 0 100

Hints: Common faults are under non-uniformity of cupcakes. Uniqueness of cake flavour will be well regarded.

Category CP7 Six Cupcakes – Single Theme Novelty Decoration – Theme “Music”

Size: Max: 120mm Height (including figurine)




General Characteristics: Cupcakes should be uniform in size and shape between the four items. 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 six cupcakes – theme / colour / style.

Judging Criteria:



Taste / Flavour


Total Out Of

40 0 0 0 0 30 0 30 100

Hints: Common fault is uniformity of cupcakes and finishing. Ensure even design and colours. Category CP8 Apple Pie

Thickened filling in any shape, any dough

Weight Target 800g Min: 760g Max: 840g Size: Min: 20cm Diameter

General Characteristics: Apple 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). Flavour should be apple being slight tart, offset with suitable spices.

Judging Criteria:



Taste / Flavour


Total Out Of

40 35 0 0 0 0 25 0 100

Hints: Common problems are inside surface of pastry under baked where it contacts filling and over baking with pastry edges burnt. Often fillings are not stable when a slice is cut from the pie. Avoid excessive sugar on top of pie. Internal 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 overnigh. Category CP9 Lemon Meringue Pie

Sweet pastry/dough

Weight Min: 500g Size: Min: 20cm Diameter

General Characteristics: Lemon Meringue 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 be smooth even throughout the pie. Meringue topping should be decorative, coloured through the baking process but not overcooked. The internal texture must be smooth, white and stable. The meringue must not weep or sink.

Judging Criteria:






Taste / Flavour


Total Out Of

40 35 0 0 0 0 25 0 100

**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 overnigh. Category CP10 Macarons – 6 Individual Units

General Characteristics: Six 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 crisp crust enclosing the chewy center (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 colour.

Judging Criteria:



Taste / Flavour


Total Out Of

25 0 20 15 15 10 15 0 100

**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. Category CP11 Eclairs – 6 Individual Units (Filled and Iced)

General Characteristics: Six individual Eclairs of competitor’s choice. Product should display symmetry and volume, presentation and cleanliness. The colour should be rich but light with clean character and uniformity. The shells should be this with an open internal structure. The crust will have a very thin crisp crust enclosing the filling (crust should not be crunchy, hard or dry). Filling should be creamy & light but firm, flavour should complement shells. The icing should reflect quality and be presented in the highest standard possible. Filling and Icing should work in conjunction with shell to provide and overall pleasant flavour and mouthfeel.

Judging Criteria:



Taste / Flavour


Total Out Of

35 0 20 0 20 0 25 0 100

**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. Category CP12 Danish Pastry - 8 Small Mixed Pastries (4 Varieties x 2 of each)

General Characteristics: Eight individual Pastries of competitor’s choice - 4 pairs of products. Product should be presented as a display on a cake board or similar and be presented in a professional and aesthetic manner. Product presented should reflect the highest standard of the style of Danish Pastries.





Judges will view each pair of products based on its individuality, technical difficulty and taste/flavour. Points will be awarded for presentation standards.

Judging Criteria:



Taste / Flavour


Total Out Of

20 0 10 15 15 10 15 15 100

**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.


Pie Categories

**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. Category SP1: Meat Pie (180-350g) – Please provide 3 pies for judging Weight: Min: 180g Max: 350g

General Characteristics: Appearance 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.

Judging Criteria:

Volume & Gen App

Filling & Internal


Taste / Flavour


Total Out Of

42 34 0 0 0 0 24 0 100

Hints: Be careful with weight, disqualification will occur if outside what is specified (10% plus or minus). Category SP2: Specialty Pie (180-350g) – Please provide 3 pies for judging Weight: Min: 180g Max: 350g

General Characteristics: See Meat Pie characteristics above. An additional mark out of 20 for originality and creativity is judged.

Judging Criteria:

Volume & Gen App

Filling & Internal


Taste / Flavour


Total Out Of

42 34 0 0 0 20 24 0 120

Category SP3: Sausage Roll - Please provide 3 pies for judging Length: Max: 150mm

General Characteristics: Appearance will be judged on colour, uniformity, and shrinkage. Pastry will be judged on thickness, quality and evenness of bake, lift & separation.

Filling will be judged on colour, consistency of filling, aroma, stability & quality of filling.

When taste testing, the overall eating quality will be judged to include flavour and texture and pastry taste.

Judging Criteria:

Volume & Gen App

Filling & Internal


Taste / Flavour


Total Out Of

42 34 0 0 0 0 24 0 100

Category SP4: Quiche (180-350g) – Please provide 3 pies for judging


Will be Taste

Tested




Weight: Min: 180g Max: 350g

General Characteristics: Appearance will be judged on colour, uniformity, and shrinkage. Quiche base will be judged on pastry thickness, quality and evenness of bake.

Filling will be judged on colour, consistency of filling, aroma, stability & quality of filling.

When taste testing, the overall eating quality will be judged to include flavour and texture and pastry taste.

Judging Criteria:

Volume & Gen App

Filling & Internal


Taste / Flavour


Total Out Of

42 34 0 0 0 0 24 0 100

Category SP5: Pasty - Please provide 3 pies for judging

Weight: Min: 180g Max: 350g

General Characteristics: Appearance will be judged on colour, uniformity, and shrinkage. Pasty will be judged on thickness, quality and evenness of bake, lift & separation of pastry. Filling will be judged on colour, consistency of filling, aroma, stability & quality of filling. When taste testing, the overall eating quality will be judged to include flavour and texture and pastry taste.

Judging Criteria:

Volume & Gen App

Filling & Internal


Taste / Flavour


Total Out Of

42 34 0 0 0 0 24 0 100



Apprentice Categories Only:

Category AP1: Six Cupcakes – Novelty Decorated – Theme “Rock Music”

Size: Max: 120mm Height (including figurine)

General Characteristics: Cupcakes should be uniform in size and shape between the six items. 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 six cupcakes – theme / colour / style.

Judging Criteria:

Volume & Gen App

Filling & Internal


Taste / Flavour


Total Out Of

50 0 0 0 0 20 0 30 100

Hints: Common faults are under non-uniformity of cupcakes. Ensure even design and colours.

Category AP2: Themed Special Occasion Cake Size: Max: 30cm Diameter (approx. 12 inch) Max: 30cm Height (approx. 12 inch including all decorations)

Theme: All the Chocolates

General Characteristics: 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.

Judging Criteria:

Volume & Gen App

Filling & Internal


Taste / Flavour


Total Out Of

50 0 0 0 0 20 0 30 100

Hints: Main focus should be placed on demonstrating your technical skills and the overall presentation standard of item. Category AP3: White 4 Strand Plait- 450g (Baked on a Tray)


General Characteristics: The loaf should comprise of four even-sized strands, loaf should be baked evenly. Internal texture should have a close even cell structure with a creamy white colour and sheen.

Judging Criteria:

Volume & Gen App

Filling & Internal


Taste / Flavour


Total Out Of

35 0 30 20 15 0 0 0 100

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.


Category AP4 : 680g White Married Hi Top Loaf


General Characteristics: The loaf should comprise of two distinct even joined pieces. The loaf should be baked evenly. Internal 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.

Judging Criteria:

Volume & Gen App

Filling & Internal


Taste / Flavour


Total Out Of

35 0 30 20 15 0 0 0 100


Specialty Decorated Cake Categories – Open This category is open to members of the Baking Industry, Cake Associations and the general public. Read this entire schedule carefully not just those classes of interest to you.

The base presentation board, entire exhibit or drape must fit with the perimeter of up to 55cm square for wedding cake and 45 cm for special occasion cake. Cleats must be adhered to boards sufficient to enable ease of handling. Fabric used as an exhibit enhancer may be moved or removed by Stewards to allow judging of exhibit. Boards may be covered as a matter of choice. All exhibits must be able to be lifted by one person.

Except where specifically otherwise mentioned, no non sugar components are allowed. Reasonable use of wire, stamens, ribbons,. Braid, thread tulle,. Gelatine piping gel and unbreakable gel to support traditional sugar-based icing techniques are permitted. Pillars or other means of elevating cakes are permitted. Minimum use of dried vegetable matter, e.g. polenta and semolina may be used. No bark or driftwood to be used. No edible images are to be used. Wire of any kind must not penetrate the surface of the exhibit. Posy picks are permissible but must be visible. Plaster of paris or cold porcelain are not to be used. Artificial paper or fabric leaves or flowers are not to be used. Minimal amount of metallic paint and lustre to be used as highlighters. No pins allowed to hold ribbon Wooden or perspex skewers are permitted for support in tiered and in novelty work.

Pearls or gems must be edible. Sprays must be attached to exhibit. Failure to comply will result in the exhibit being penalized or ineligible for a prize. Please read and complete the information sheet and advise the use of a specific techniques and or construction or use of new and innovative ideas. Category OC1: Open Decorate Themed Birthday Cake Size: Presented on 45cm Cake Board

Theme: Children’s Birthday Cake - Must include a piped inscription of a Nursery Rhyme with theme to match.

Category OC2: Open Wedding Cake - 3 tiers or more on a common base board Size: Presented on 55cm Cake Board

Theme: A Country Wedding

Category OC3: Open Wedding Cake - One or more cakes tiered or otherwise present on a common base Size: Presented on 55cm Cake Board

Theme: Modern Contemporary Wedding

Category OC4: Open Decorated Mud Cake

Theme: Open Sewing Basket

Category OC5: Open Decorated Cup Cakes x 8 - Single Theme Presented on a common base/cake board. Size: Max Height: 120mm

Theme: Modern Contemporary Wedding


Various Cake & Pastry Categories – Open This category is open to members of the Baking Industry, Cake Associations and the general public. Category OC6: Innovate Cake - Presented on Cake Board

Size: N/A

Innovative Finish and Flavour

Judging Criteria:



Taste / Flavour


Total Out Of

20 0 10 15 15 10 15 15 100

Category OC7: Innovate Slice – 6 Pieces to be presented (with full recipe)

Size: N/A


Judging Criteria:



Taste / Flavour


Total Out Of

20 0 10 15 15 10 15 15 100

Category OC8: Mixed 8 Small Cake/Pastries (4 Varieties x 2 of each - cupcakes, slices, etc)

Size: N/A


Judging Criteria:



Taste / Flavour


Total Out Of

20 0 10 15 15 10 15 15 100

Category OC9: Dessert Pie / Tart

Weight: Min: 500g

Size: N/A

Judging Criteria:



Taste / Flavour


Total Out Of

40 35 0 0 0 0 25 0 100

Category OC10: Home Made Bread – WHITE COB LOAF

Weight: N/A Size: N/A

Judging Criteria:


Will be Taste

Tested


Will be Taste

Tested





Taste / Flavour


Total Out Of

40 35 0 0 0 0 25 0 100

Category OC11: Home Made Bread – HEALTHY LOAF

Weight: N/A Size: N/A

Judging Criteria:



Taste / Flavour


Total Out Of

40 35 0 0 0 0 25 0 100


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