NBIA Best Hot Cross Bun Competition 2014 Guide to Categories, Judging Criteria & Hints

Transcription

1 NBIA Best Hot Cross Bun Competition 2014 Guide to Categies, Judging Criteria & Hints This guide has been developed as a supplemental resource f the use of those entering the NBIA Best Hot Cross Bun Competition. F Further infmation please contact NBIA on (07) Produced by the NBIA Categy Guide NBIA Best Hot Cross Bun Competition 2014

2 NBIA Best Hot Cross Bun Competition Schedule: Where: Entries Drop Off: The National Institute of Baking Australia, Unit 5, 54 Riverside Place, Mningside Tuesday 4 th March 2014, 12pm-5pm./ Judging: From 7am Wednesday 5 th March Restricted access, Judges and show ganisers only. Viewing: 2.30pm Wednesday 5 th March Awards / Presentations: 3.00pm Wednesday 5 th March Entries Close: 5pm Monday 3 rd March Download NBIA Best Hot Cross Bun Competition 2014 entry fms from contact Terms and Conditions 1. Open to all employees of commercial baking establishments (Trade only). 2. Categy tickets must be attached directly to products with a bead headed pin. 3. One entry only per person per categy (exception Apprentice categies). 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 must be produced by the individual entrant. 6. All entries to be baked marked, unbranded. Entries must have traditional cross across the top of the bun. Entries bearing any other distinguishing mark will be disqualified. 7. Entrants entering the Cadbury s Chocolate Hot Cross Bun Categy must supply the recipe showing a minimum of 35% Cadbury s Elite Gem to dough weight, and also show proof of purchase of the Elite Gems. 8. Categy entries must not exceed 5% (plus minus) of specified weights. 9. All entries, details and associated material including photographic material become and remain the property of the NBIA and the Show ganisers. At the discretion of the ganisers, entries may be returned to the entrant with their own arrangements after judging & viewing by the public. 10. Entries will be judged in accdance with the Baking Industry Association Bread Show Committee guidelines. 11. Lodgment of entries will not be accepted after the specified time; late entries will not be accepted. 12. $10.00 per categy members, $12.00 per categy f non-members (Maximum entry fee f members $40.00, non-members $48.00) members of BIG/BIAQ. 13. All complaints, omissions etc are to be addressed to the Baking Industry Association of Qld. The judge s decision is final. 14. 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). 15. Those who receive a prize will be published on the NBIA / BIG / BIAQ websites and submitted to local media outlets. Produced by the NBIA Categy Guide NBIA Best Hot Cross Bun Competition 2014

3 16. All entrants into categies that are to be taste tested must meet with Food Safety and Hygiene Regulations in relation to packaging, stage and transpt conditions plus ingredients. Non-compliance will result in disqualification and potential involvement of council authities. Entering Baking Competitions Entering baking competitions is a simple process; with each competition an entry schedule is distributed detailing the competition categies, venue, dates, entry costs and a registration fm to complete to register your entries. Registration to compete must be completed by the entry cut-off 5pm Monday 3 rd March 2014 and after your registration and entry fees are received by the ganisers you will be allocated an entrant number and set of cresponding entry tickets. These tickets serve to identify the products to the ganisers without disclosing any of the business names and details to the judges. The judges must therefe judge each item on its merits without any knowledge of where the item comes from 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 ( stuck to the display board). Entries without an entrant identification number will be disqualified. The Judges The judges f baking competitions operate under the guidelines, procedures and rules established by the Baking Industry Association of Qld Show Judges Committee. 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 benchmark item within the categy in relation to each element of the judging criteria, industry standard and customer expectation, f example; in judging a categy the criteria judged first might be volume and general appearance. The judges will review all the entries in the Categy and select the Bun to benchmark measure. They will then judge each item against this key measure allocating a sce. The judges will do the same with the next judging criteria element; they will review all entries in the categy to select the key bun measurement with regard to that element. Each entry is then judged against the element of the bun and given a point sce. The process is continued f each element of the judging criteria, with each individual categy judged separately. Each competition has an assigned head judge who will have a deciding vote where two me judges have reached a tied result in any categy. Disqualifications Entries that do not meet the specified entry criteria either by weight, size number of 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 f disqualification. Disqualified entries are ineligible to be Categy Winners Gold Medal winners. Disqualified entries will be included in point aggregation f maj awards. Produced by the NBIA Categy Guide NBIA Best Hot Cross Bun Competition 2014

4 Getting Your Products to the Competitions Entry to the competitions is available to bakers, pastry cooks and cake decats throughout the industry. F those unable to personally deliver the product to the competition venue may use courier transpt services. Care should be taken to adequately pack your items so as to avoid any damage during transpt. Also special attention should be given to transptation and packaging to meet food safety standards. Non-compliance will result in disqualification and potential involvement of council authities. A key point when packing your items is to use paper rather than plastic wraps/bags. Plastic will make the products sweat during transpt which results in soft crusts and moist products. The Benefits of Entering Competitions The benefits of competition are numerous, whether a prize is won not. By competing, attending and speaking with the judges, you will gain valuable experience and infmation on how you can improve your products and how your products are benchmarked against other local entrants. This infmation can then be applied to daily production f your customers. Winning categies, prizes and maj awards is a big achievement and can have some significant financial benefits to your business and/ 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. Hot Cross Buns Volume & General Appearance: Product should display symmetry and volume, presentation and cleanliness, character of spring, soundness, bloom, general character and unifmity. Crust Colour: Should be appropriate f the product. Most breads crust colour will be rich golden without burning 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 should be slightly yeasty with a rich spicy and fruit overtone. Crumb Colour: Should be appropriate to the product. Most bread products should have a creamy white internal colour, display brightness and have no streaks. The crumb should be slightly coloured through the use of the spice. Technical Difficulty: Level of skill required to produce entry. : Should be appropriate f the product. Will be judged on how it tastes in comparison to what the judges feel is suitable f the product. In some categies, uniqueness will be highly regarded, while in others less so. The use of spice and fruit should display a rich and flavoursome note; the spice should not be overpowering bitter. / Uniqueness: Incpation of own and unique ideas, techniques. Produced by the NBIA Categy Guide NBIA Best Hot Cross Bun Competition 2014

5 List of Categies NBIA Best Hot Cross Bun Competition Categies: Use one entry fm per entrant Trade Only Categy 1: Categy 2: Categy 3: Categy 4: 75g 1/2 Doz Batched Hot Cross Buns - Traditional (Fruit & Spice) 75g 1/2 Doz Batched Hot Cross Buns - Fruitless with Spice 75g 1/2 Doz Batched Hot Cross Buns - Cadbury s Chocolate Hot Cross Bun 75g 1/2 Doz Batched Hot Cross Buns - Innovation Trade Only Apprentice Categy 1: Apprentice Categy 2: 75g 1/2 Doz Batched Hot Cross Buns - Traditional (Fruit & Spice) 75g 1/2 Doz Batched Hot Cross Buns - Innovation NBIA Best Hot Cross Bun Competition Categy Winners Categy Winner entrant with the highest sce f that categy. 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. Produced by the NBIA Categy Guide NBIA Best Hot Cross Bun Competition 2014

6 Hot Cross Bun Categies Categy 1: 1/2 Doz Batched Hot Cross Buns - Traditional (Fruit & Spice) Buns should be batched to fm a close cluster that display the clear lines and moulding of each bun. marks tearing. The internal texture should be consistent, light and airy with slightly open rounded cell structure. The colour of the internal texture should be slightly coloured by the spices used. The buns should show signs that they were able to achieve full volume. The fruit content should be evenly distributed and show clean undamaged fruit pieces. Traditional Hot Cross Bun fruit blend should be similar to: 3 sultanas, 2 currants, 1 peel. Spice used should be rich and robust but not bitter. Spice must be blended evenly through the dough. The cross must be piped onto the buns in a neat, tidy and even mannerr; piping width should be suitable f the bun s size Categy 2: 1/2 Doz Batched Hot Cross Buns Fruitless with Spice Buns should be batched to fm a close cluster that display the clear lines and moulding of each bun. marks tearing. The internal texture should be consistent, light and airy with slightly open rounded cell structure. The colour of the internal texture should be slightly coloured by the spices used. The Buns should show signs that they were able to achieve full volume. Spice used should be rich and robust but not bitter. Spice must be blended evenly through the dough. The cross must be piped onto the buns in a neat, tidy and even manner; piping width should be suitable f the bun s size Produced by the NBIA Categy Guide NBIA Best Hot Cross Bun Competition 2014

7 Categy 3: 1/2 Doz Batched Hot Cross Buns Chocolate (Chocolate / 35% to dough weight Cadbury s Chocolate Elite Gems) The Cadbury s Chocolate Hot Cross Buns should be batched to fm a close cluster that display the clear lines and moulding of each bun. The crust should be thin, rich in colour graduating down from the top. Crust should be smooth without mounding marks tearing. The internal texture should be consistent, light and airy with slightly open rounded cell structure. The Cadbury s Chocolate Hot Cross Buns should show signs that they were able to achieve full volume. The Cadbury s Chocolate Pieces used should be evenly distributed and not smeared through. Chocolate flavour and colour through buns used should be rich and robust so it can be clearly tasted. The colour of the internal texture should be coloured by the chocolate flavour/colour used. It must be blended evenly through the dough. The cross must be piped onto the buns in a neat, tidy and even manner; piping width should be suitable f the Cadbury s Chocolate Bun s size, cross should also be coloured chocolate Categy 4: 1/2 Doz Batched Hot Cross Buns Innovation Buns should be batched to fm a close cluster that display the clear lines and moulding of each bun. marks tearing. The internal texture should be consistent, light and airy with slightly open rounded cell structure. The Buns should show signs that they were able to achieve full volume. The cross must be piped onto the buns in a neat, tidy and even man; piping width should be suitable f the buns size. Fruit and/ flavour should be innovative and of the highest quality. Colour of bun and cross should reflect the flavours used Produced by the NBIA Categy Guide NBIA Best Hot Cross Bun Competition 2014

8 Apprentice Categies Only: Categy 1: 1/2 Doz Batched Hot Cross Buns - Traditional (Fruit & Spice) Buns should be batched to fm a close cluster that display the clear lines and moulding of each bun. marks tearing. The internal texture should be consistent, light and airy with slightly open rounded cell structure. The colour of the internal texture should be slightly coloured by the spices used. The buns should show signs that they were able to achieve full volume. The fruit content should be evenly distributed and show clean undamaged fruit pieces. Traditional Hot Cross Bun fruit blend should be similar to: 3 sultanas, 2 currents 1 peel. Spice used should be rich and robust but not bitter Spice must be blended evenly through the dough. The cross must be piped onto the buns in a neat, tidy and even manner; piping width should be suitable f the bun s size Categy 4: 1/2 Doz Batched Hot Cross Buns Innovation Buns should be batched to fm a close cluster, that display the clear lines and moulding of each bun. marks tearing. The internal texture should be consistent, light and airy with slightly open rounded cell structure. The buns should show signs that they were able to achieve full volume. The cross must be piped onto the buns in a neat, tidy and even manner; piping width should be suitable f the bun s size. Fruit and/ flavour should be innovative and of the highest quality. Colour of bun and cross should reflect the flavours used Produced by the NBIA Categy Guide NBIA Best Hot Cross Bun Competition 2014