Rules and regulations for the Regional Bakers competition.
If you just logged in on the page, that means you are interested in competing in the 1st Regional Competitions for Bakers 2019.
Regions are:    Johannesburg
                          Pretoria
                          Cape Town
                          Port Elizabeth
                          Durban

Organizer: The South African Bakers Association

Sponsors: Hudson & Knight, Chipkins Puratos, Anchor Yeast

1. General

The South African Bakers Associations (SA Bakers) National and Regional Best Baker Competition will be a very traditional championship. It will take place every year to motivate the best Regional bakers. The winner and runner up for the Regional Competition will automatically advance to the National Competition.

Our goal is to present this event to the public and have a positive impact on future professionals. The competition should highlight the South African Baking Industry and be an event to look forward to.

Public relations will be utilized in the form of photos, videos, TV reports, press articles, Facebook posts, Instagram, WhatsApp and Snapchat. Participants (candidates and jury members) are themselves encouraged to promote the event.

With their participation, all participants agree that pictures and videos of them can be taken and published.

Questions regarding the rules should be sent in English to the Judge President who will collect them and post the answers on the SA Bakers Association website at www.sabakers.co.za

2. Admission requirements

Every person that wants to enter in to the Regional Competition must fill in an application that can be obtained from the sales person from Chipkins and / or Anchor Yeast, or can be downloaded from the SA Bakers website www.sabakers.co.za

A photo of the applicant in professional clothes is to be attached to the application.

3. Judges

The Panel of Judges consists of one leader of the region and 3 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 Judge President chairs the meetings. He ensures that the rules are followed, ensures a fair competition and appoints the winners.

Henri Lebon, Vice President of the SA Bakers Association has been appointed Judge President for 2019.

4. Dress code

During the competitions, the souvenir photo session and the award ceremony, candidates must be dressed as follows

• Baker’s-confectioner’s trousers

• Baker’s jacket / T-shirt (if possible with your company’s logo)

• Hat, Cap or protective headgear

• Apron (not during award ceremony

The judges wear professional jackets with dark trousers or professional trousers. A hat is not required.

In the case of an invitation to a festive final dinner, all participants are expected to wear formal clothing (e.g. dress, shirt, cloth trousers, and jacket).

5. Raw materials

All raw materials are supplied by the South African Bakers Associations sponsors.

The regional leaders order the raw materials based on the raw material list provided by the applicant entry form via the nominated sponsors. If there are any raw materials other than that which is available, the competitor can bring their own

This order must be received by the leaders at least 4 weeks before the competition.

The candidates can bring further raw materials to the competition.

In the case of flour, it is only allowed to bring a maximum of 5 kg of flour. The rest of the flour will be supplied by the sponsor(s)

All raw materials, instruments, tools, etc., which are brought by the participants must be reported to and approved by the Judge President before the preparation time.

Unreported or unapproved material will not be admitted during the competition.

Pre-mixed raw materials are prohibited; however, flour improvers can be used.

As an exception to this rule, fillings (e.g. custard) can be brought in.

All raw materials must be weighed by the candidates during the preparation time or the competition. As an exception to this rule, fillings can be brought.

6.  Recipe file

Each entry that was sent with your application will be used as the Recipe file

The recipe file must include

1. All recipes of the products as per point 9

2. All costings of all the recipes

3. The manufacturing process (method) of all the products

4. The time it will take to make every product

5. 2 photos of every product from different angles

6. A photo of yourself in uniform

7. A copy of your SA ID document

8. Please provide a letter from your employer stating that your company fully supports you competing at Regional level and can be nominated to go to National and / or International level.

These files must be written in English.

7. Competition schedule

The Regional Competition is scheduled to run over one and a half days.

7.1 The half day before the Regional Competition

On the day before the competition, the candidates must show their raw materials and tools brought along. Afterwards, they have two hours to prepare their work in the assigned workplace.

All types of work are permitted. The ovens must generally not be used, only the roasting of raw materials is allowed. The workplace must be cleaned within the preparation time.

7.2 On the competition day

The workplace can be prepared by the candidates shortly before the start of the competition, if the conditions allow it. This is decided by the Judge President.

The competition time on the competition day is 6 hours, including the end cleaning of the work space.

The Judge President can allow up to 20 more minutes, but he will deduct points for this.

After the 6 hours work the candidates have 30 minutes to prepare the presentation table.

 8. Collaboration

This competition is individual for each candidate! Every candidate must produce the full number of required products on his or her own. Every candidate will be evaluated individually.

Each candidate can only make the products that he or she has presented on the application.

9. Required products Theme of the competition is South Africa

The practical exam consists of the following categories:

• 8 x Specialty Bread                                  Weight             Min 300g         Max 700g

  4 traditional breads and/or rolls                  4 specialty bread and or rolls of your own choice

• 10 x Large Croissant plain                       Weight             Min 80g           Max 120g

• 4 x 6 Different Danish Pastries                Weight             Min 50g           Max 80g

• 6 x Baked Sweet Dough products           Weight             Min 300g         Max 700g

  4 traditional breads and 2 specialty breads of your own choice

9.1 Specialty Bread Category

Each candidate must produce the following products on his/her own:

    a) 4 Traditional breads and or Rolls in the traditional shape and or mold, 2 loaves of each and 20 rolls of  each flavor

    b) 4 specialty breads or rolls of your own choice, 2 loaves of each and 20 rolls of each flavor

Half of the above category must be breads and the other half rolls. For example, traditional breads you must make 2 different traditional breads 2 of each and 2 different traditional rolls 20 of each. Specialty breads are the same.

The recipes that are used are the ones on the entry form only.

If you choose to make a sourdough bread for the traditional breads it must be made exclusively from flour, water, salt, yeast and sourdough starter. The types of flour are of own choice and you can bring your own sour dough starter.

If you want to make a standard bulk fermented or no time dough product you may use flour improver (up to 2%) but no premixes.

The shaping of the traditional breads should be typical for the bread variety.

Each bread loaf should have a final weight of at least 300 g and a maximum of 700g after cooling. Each roll should have a final weight of 60g min and 110g max after cooling.

In the case of the special breads, the shaping is free. A reference to the competition theme is recommended.

9.2 Croissant and Danish

Every candidate must produce the following product on his/her own:

     a) 10 Croissants plain only

     c) 4 x 6 Danish pastries with fillings (4 kinds 6 of each)

The recipes that are used are the ones on the entry form. If you use the same recipe for croissants and Danish, this can be made as one recipe.

Croissants must be plain with no fillings or toppings. You can use a glaze on the top after baking. You must present 10 Croissants.

The Danish Pastries must be in 4 different shapes with 4 different flavors. Each flavor must have 6 pieces. In total there must be 24 Danish pastries. Try to make them to the theme of the competition.

9.3 Baked Sweet Dough products

Every candidate must produce the following product on his/her own:

The recipes that are used are the ones on the entry form.

a) 4 types of traditional sweet yeast dough breads only. 2 types of traditional bread loaves and 2 types of traditional rolls 20 each

b) 2 type specialty sweet yeast dough products of your own choice. Breads only, 2 loaves of each

The traditional or specialty sweet yeast dough breads should not be made of folded-in dough, so no layers of butter or fat.

The shaping of the traditional breads should be typical for the bread variety.

At least one type of the traditional sweet yeast dough should be braided / plaited

If using filling, it must be applied before baking and bake the entire time.

Specialty bread is your own choice. If using filling, it must be applied before baking and bake the entire time. You can make small items like rolls if so requested.

10. Evaluation

Each judge member evaluates each candidate according to the table below.

Every judge member can give up to 10 points per evaluation feature, which are multiplied by various factors, summing up to 500 points per candidate.

For the individual features, the judge member can, if desired, also award half points, e.g. 4.5 or 7.5 points. For the category points, this is rounded off.

The Judge President is responsible for controlling the times (during preparation and competition) as well as number and weight of pieces (samples).

He will apply point deductions as follows:

• Up to 90 deduction points for exceeding time, according to the delay (max. 20 minutes)

• Up to 30 deduction points per category for deviation from weight or number of pieces

• Up to 90 deduction points for other rule violations, unfair behaviour, and excessive waste of raw material, use of  unauthorized materials, use of additional oven  space without permission, or similar.

All deductions are valid per jury member!

The category points (not the individual points) are entered, under the supervision of the Judge President, in an overall table, which determines the winners.

The overall table with the category points will be open to judge members and the Judge President will make it available to all judge members after the competition.

The decisions of the Panel of Judges cannot be challenged.

11. Determination of Winners and Awards

a) All candidates and judge members will receive a participation certificate in memory of the first regional South African Bakers Associations Best Bakers               competition.

b) 1st place and 2nd place go to the candidates with the highest total score. Each winner will receive a certificate and a gift as a prize. They are the Regional   winners and will go forward to participate in the national competition

c) In the case of an exact tie, the Judge President can determine the winner of a category or the overall competition by granting 1 extra point at his discretion. The extra point is added to the score sheet of a judge member of his choice.

 

12. Tasks of the regional leaders and the SABA directors in their province

The leader / organizer in the respective host region and the Judge President is responsible for the smooth running of the Competition.

This includes:

a) Organizer: Before the competition, an easily reachable contact person (“organizer or team leader”) on the part of the organizer is available, who organizes the details of the competition (timetables, etc.) and in coordination with the Judge President. This person should also be available during the competition itself.

b) Sponsors: The organizer will try to find sponsors to cover some of the costs of the competition in coordination with the Judge President

c) Work spaces: Provide fully equipped work spaces in which 10 people can work in This includes appropriate raw materials as well.

d) Jury room: Provide an area in which the jury may withdraw for consultations. The room should be lockable.

e) Security and access: The organizer is responsible for the safety of all participants.

Together with the Judge President, he / she also ensures a fair running. Thus, only the following persons can    enter the competition rooms:

• Working candidates

• Judge members

• Employees of the organizer / technical staff

• SA Baker delegates

• Journalists

• Further persons only in agreement with the Judge President

f) Accommodation and food: SA Bakers shall organize and pay for hotel accommodation as well as the meals for those candidates that come from far.

g) Social program: A small social program is organized for the competing delegates, so that the candidates can get to know each other after the competition.

h) Public relations: SA Bakers and team leaders are responsible for the information and invitation of journalists, including TV stations, to the competition, including contact persons for this. Also, current social media activities (post photos or videos from the competition on Facebook and / or Instagram etc.) should be carried out.

i) Souvenir photos: Organization of souvenir photos of all teams individually as well as from the overall contest. The photos will be made available to all teams after the   competition on the SA Bakers website

 

 

Click the button to download the APPLICATION FORM

Any questions, recommendations or criticism contact via e mail only the regional leader in your area on:

Johannesburg                                                         bruce@sabakers.co.za

Pretoria                                                                   carla@sabakers.co.za

Durban or Natal                                                       ruth@sabakers.co.za

Port Elizabeth or Eastern province                          raymond@sabakers.co.za

Cape Town or Western Cape                                  stuart@sabakers.co.za

Henri Lebon

Judge President of Competitions for the South African Bakers Association 2019

henri@sabakers.co.za

 

Competition closes

 28 February 2019

Entries received after the closing date will not be considered.