Rules and regulations for the BEST BAKER Competition 2020
Regions are: Johannesburg
Organizer: The South African Bakers Association (SA Bakers)
Sponsors: Anchor Yeast, Chipkins Puratos, Hudson & Knight, Macadams International.
The SA Bakers BEST BAKER Competition will be run on an annual basis to find the Best Baker in the “Fermented Dough’s” category of the SA Baking Industry
Our aim is to highlight the Baking Skills to both the public and the industry
The event will be given extensive publicity via press and social media
2. Admission requirements
All entrants must be South African residents and must be either employed in the SA Baking Industry or be a passionate Baker!
All entrants must fill in the application form that can be obtained from The Sponsors sales teams, the Facebook Page, or can be downloaded from the SA Bakers website www.sabakers.co.za and submit it to SA Bakers or The Sponsors by end of March 2020
3.1 The Regional Product Tasting Competition (to be completed by 1st week May)
This will entail each entrant submitting the required products to a Regional Judging Panel (held at a Sponsor location) that will judge the products to a set of required standards.
What that means is that you must bring the best looking, best tasting bread and / or rolls to a panel of Master Baker judges in your region. Here is what you need to bring to the regional competition
1 specialty bread and / or 6 speciality rolls
1 sweet yeast dough bread and / or 6 sweet yeast dough products
The judges will ask you a few questions and will taste your amazing bread and rolls.
If you get through the product tasting stage and are selected to go through to the regional competition you will be notified within 48 hours.
The top 6 competitors in each region will go through to the Regional Bake Offs.
3.2 The Bake-Offs (to be completed by 1st week June)
The top 6 competitors in each region will spend a day baking off their products at a bakery in your region.
You will be required to bake off the same products that you presented at the product tasting in a competition environment
The Judges will consist of one Lead Judge for each region and 2 professional members of SA Bakers who are to be determined by the Judge President. These panel members should be active Professionals in the South African Baking Industry.
The Lead Judge will conduct the Regional Competition and Bake Off
The Judge President and Lead Judges will make up the judging panel for the National finals
5. Dress code
During the Bake Offs the entrants will be expected to wear appropriate food safety uniforms and headgear, preferably with their company logo’s.
6. Raw materials
All raw materials for the bake-offs will be supplied by the SA Bakers and The Sponsors
7. The Bake-Offs
If selected for the Bake-Offs each entrant will be requested to submit a list of ingredients required to make your products. These will be sourced from The Sponsors.
Entrants will then be required to make a minimum of 2 loafs or 12 rolls of each of the same products that you presented at the regional tastings.
NO premixes will be allowed, all breads must be made from scratch recipe. You can however use a flour improver.
The 1st Round Winners will present themselves at the designated venue (at their own cost) at least an hour before the start of the Bake-Offs wearing the required dress code.
The maximum competition time on the Bake-Off day is 4 hours, including the end cleaning of the workspace.
The Lead Judge can allow up to 20 more minutes, but he may deduct points for this.
The entrants will then present their products to the panel for judging and a winner will be chosen on the day.
The winner may earn themselves some reward and will then move on to the finals
8. The Finals
The finals will be held in Johannesburg at the Africa Big 7 Exhibition in Gallagher Convention Centre in Midrand on the Tuesday 23rd June although all entrants will be required to be there on the 22nd in the afternoon for the briefing and prep.
Entrants will be flown up from their home where necessary and accommodated in Midrand for two nights 22nd and 23rd at the expense of the sponsors.
The Regional Winners will be requested to submit a list of ingredients required to make their products. These will be sourced from The Sponsors.
Finalists will then be required to make the following products in a 6-hour period:
- a minimum of 2 loafs or 12 rolls of each of the same products that you presented at the regional tastings.NO premixes will be allowed; all breads must be made from scratch recipe. Use of approved flour improvers will be allowed.
- A show (decoration) bread of anything you wish but preferably South African themed
A mystery item that will only be given to the finalists on the morning of the competition
The entrants will present themselves at the designated venue at least an hour before the start of the finals wearing the required dress code.
The maximum competition time on the National Finals day is 6 hours, including the end cleaning of the workspace.
The Judge President can allow up to 20 more minutes, but he will deduct points for this.
The entrants will then present their products to a panel of Master Bakers for judging.
The winner will be announced at a Prizegiving after the event and will need to deal with a generous amount of publicity and exposure to social media
1st Prize: R10 000 and a Cake Mixer valued at over R18000
2nd Prize: R5000
3rd Prize: R2500
There may be other prizes given to all competitors from the Sponsors
10. Competition Ethics
This is an individual competition. The products submitted for the regional competitions must be the work of the entrant without any help.