Artistic Bakery Challenge by FHA (as at 3 March 2020)

ARTISTIC

BAKERY CHALLENGE BY FHA

COMPETITION RULES & REGULATIONS 13 - 16 JULY 2020 SINGAPORE EXPO

Held in conjunction with:

www.fhahoreca.com

Supported by:

Gold Sponsors :

Organiser:

information updated as at 27 February 2020

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ARTISTIC

BAKERY CHALLENGE BY FHA

1. ARTISTIC BAKERY CHALLENGE BY FHA The first Artistic Bakery Challenge by FHA (the “ABC”) is a biennial competition supported by the Singapore Pastry Alliance, in which all the bakery chefs from Asia-Pacific will demonstrate their creativity and technical skills through a series of challenges. The competition will take place during FHA-HoReCa, from 13 to 16 July 2020 at Singapore Expo, Singapore.

The competition, in the field of bread-making, will consist of three (03) separate categories: 1) Out-of-the-box Creations 2) Crusty and Euro-soft Specialty 3) Sweet Break More details for each of the category can be found in section 5 of the document.

2. MISSION The ABC carries the mission of developing professional skills in craftsmanship, igniting creativity and interest in baking and nurturing budding baker talents in the region.

3. REGISTRATION It is an individual competition open to all bakers in Asia-Pacific regions.

Registration fee is SGD100.00 for overseas participants and SGD107.00 for Singapore participants (inclusive of 7% GST). Fee will not be refunded if the competition is cancelled for reasons beyond the organiser’s control or if the application is withdrawn by the competitors.

For participation, please fill in the registration form and complete the payment process online available on www.fhahoreca.com by 30 April 2020. Acceptance is on a first-come-first-secured basis.

Participation in the competition indicates acceptance of the rules and regulations of the Artistic Bakery Challenge by FHA 2020.

The organiser will inform the participants via email to confirm their participation in the competition by 10 May 2020.

4. PRE-REQUISITES FOR PARTICIPATION • Participants must be 21 years old and above at the point of registration.

• Participants must currently be in the baking industry for at least 2 years.

• Participants must be strictly from countries in the Asia-Pacific region.

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ARTISTIC

BAKERY CHALLENGE BY FHA

5. THE COMPETITION 5.1 THEME The theme of this edition is Creativity.

5.2 THE PROGRAMME There are three (03) competing categories in this competition. The participant can choose to register in the category he/she desires. Each participant can participate in ONE (01) category only.

5.2.1

Category 1: Out-of-the-box Creations This category aims to integrate the growing prevalence of social media into baking, by having bakers create interesting and tasty breads that will excite consumers and drive the next trend in baking and food. There will be two (02) parts in this category which the participant is required to complete: 5.2.1.1 Bread Fashion The bread should be visually appealing or promote consumer interaction with the bread when they are eating it. It should be successful in generating interest and engagement from the online audiences.

Requirements: • The participant must create one (01) short description of their creation along with only ONE (01) picture or video (maximum of 10 seconds) to be posted on the social media. The organiser will upload the post on behalf of all participants on its official Instagram page (@foodhotelasia) at the same time (details to be announced).

• It is up to the creativity of the participant on how he/she wishes to present the product in video or picture format.

• The post which gains the most “LIKES” will obtain the highest score.

• The taste will also be judged.

• Bread must be made with a minimum of three (03) dough varieties, among the dough varieties used, minimum one (01) must be fermented.

• Yeast fermented dough must represent at least 50% of the overall dough used.

• Permitted colours must be natural bread colours obtained by various cereals and/or glazing with edible products made from such as milk, eggs, etc.

• Artificial decoration items are not allowed.

• Current bread additive allowed, in option.

• Flour mixes are not allowed.

• Moulding: manual.

• Shape: free.

• 100% final product baked.

• Weight per unit: from 300g to 400g, product baked.

• Quantity required: total 10 identical pieces in weight and shape.

- Eight (08) pieces for display, photography and social media post - Two (02) served on side for judging

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ARTISTIC

BAKERY CHALLENGE BY FHA

5.2.1.2 Taste Temptation Consumers are now always looking for new eating experiences. Participants should craft the bread in a way that provides consumers with a new eating experience in terms of texture and flavours, which would entice them to share on social media and spark a trend in baking.

Requirements: • Breads that provide consumers with a new eating experience in terms of textures and/or flavours.

• Number of dough varieties: free.

• 100% yeast fermented dough(s).

• Bread additives are not allowed.

• Flour mixes are not allowed.

• Moulding: manual.

• Shape: free.

• 100% final product baked.

• Weight per unit: from 80g to 150g, product baked.

• Quantity required: total 20 identical pieces in weight and shape.

- 16 pieces for display and photography - Four (04) pieces served on side for judging 5.2.2 Category 2: Crusty and Euro-soft Specialty This category would require participants to work on crusty and Euro-soft breads. There will be three (03) sections in this category which the participant is required to complete: 5.2.2.1 Artistic French Country Bread The participant is required to produce a crusty country bread with a more creative design/presentation.

Requirements: • One dough only, wheat flour base.

• 100% yeast fermented dough.

• Bread additives and fillings are not allowed.

• Flour mixes are not allowed.

• Moulding: manual.

• Shape: free.

• 100% final product baked.

• Weight per unit: from 250g to 350g, product baked.

• Main parameters: open texture of crumb and colored crust.

• Quantity required: total 10 identical pieces in weight, design can be various.

- Eight (08) pieces for display and photography - Two (02) pieces for judging

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ARTISTIC

BAKERY CHALLENGE BY FHA 5.2.2.2 Artistic Euro-soft Bread The participant is required to produce a Euro-soft bread that is presented creatively.

Requirements: • Elaborate design in the dough.

• Different doughs allowed, from various flours/cereals.

• Number of dough varieties: free.

• 100% yeast fermented dough.

• Allowed colours must be natural bread colours obtained by various cereals and/or glazing with edible products made from such as milk, eggs etc.

• Current bread additive allowed, in option (enzymes, ascorbic acid).

• Flour mixes are not allowed.

• Moulding: manual and/or using mould.

• Shape: free.

• 100% final product baked.

• Weight per unit: from 300g to 400g, product baked.

• Quantity required: total 10 identical pieces in weight and shape.

- Eight (08) pieces for display and photography - Two (02) pieces served on side for judging 5.2.2.3 Healthy Sandwich with a Twist Participants should use their creativity to create a healthy bread that is suitable to be paired in a sandwich.

Requirements: • Product with healthy matters included in the dough (cereals, spices, inclusions, etc.) and out of the bread garnishing.

Characteristics of the bread part • Type of bread: Crusty or soft bread • One dough only.

• Free choice of flour base.

• 100% yeast fermented dough.

• Bread additives are not allowed.

• Flour mixes are not allowed.

• Moulding: manual.

• Shape: free.

• 100% product baked.

General characteristics: • Weight per unit (including garnishing): free, equivalent to one (01) portion for a fast meal.

• Servings: total eight (08) identical finished products with garnishing, in terms of weight and design.

- Six (06) pieces for display and photography - Two (02) pieces accompanying with (02) original flavor without fillings served on side for judging

5.2.3 Category 3: Sweet Break This category would require participants to work on sweet doughs which includes croissants and sweet buns.

There will be three (03) sections in this category which the participant is required to complete:

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ARTISTIC

BAKERY CHALLENGE BY FHA

5.2.3.1 Artistic Croissant The participant is required to inject creativity into their croissants, either in terms of appearance, textures or flavours.

Requirements: • Two (02) tone dough, wheat flour base, dough colour must obtained from natural food ingredients • 100% laminated yeast fermented dough.

• Bread additives are not allowed.

• Flour mixes are not allowed.

• Toppings or fillings allowed.

• Moulding: manual.

• Shape: free.

• 100% final product baked.

• Weight per unit: from 60g to 80g, product baked.

• Main parameters: typical texture of laminated dough, colored crust.

• Quantity required: total 20 identical pieces in weight and shape.

- 16 pieces for display and photography - Four (04) pieces served on side for judging 5.2.3.2 Artistic Soft Buns The participant is required to produce soft buns with creative appearances, flavours and/or textures.

Requirements: • Several different doughs allowed, from various flours/cereals.

• Number of dough varieties: free.

• 100% yeast fermented dough.

• Allowed colours must be natural bread colours obtained by various cereals and/or glazing with edible products made from such as milk, eggs, etc.

• Bread additives are not allowed.

• Flour mixes are not allowed.

• Acceptable complementary ingredients: inclusions, fillings, spices, toppings.

• Moulding: manual and/or using mould.

• Shape: free.

• 100% final product baked.

• Weight per unit: from 60g to 80g, product baked.

• Quantity required: total 20 identical pieces in weight and shape.

- 16 pieces for display and photography - Four (04) pieces served on side for judging

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ARTISTIC

BAKERY CHALLENGE BY FHA 5.2.3.3 Dessert Time!

Participants should use their creativity to create a bread-product that is suitable to be eaten as a dessert (on its own or paired along with other ingredients to make a dessert).

Requirements: • The candidate is free to select the components of the “dessert”, while retaining the spirit of baking at its core and still launching himself into the world of gastronomy.

Characteristics of the bread-making product part: • Several different doughs allowed, from various flours/cereals.

• Number of dough varieties: free.

• 100% yeast fermented dough.

• Current bread additive allowed, in option (enzymes, ascorbic acid).

• Flour mixes are not allowed.

• Moulding: manual and/or using mould.

• Shape: free.

• Artificial decoration items are not allowed.

• Acceptable complementary ingredients: inclusions, fillings, spices, toppings, sauces.

• 100 % bread-making product baked.

General characteristics: • Weight per unit (including components, garnishing): free, equivalent to one (01) portion for a dessert.

• Quantity required: Eight (08) identical finished products with components and garnishing, in terms of weight and design.

- Four (04) pieces for display and photography - Four (04) pieces accompanying with (02) original flavor without fillings served on side for judging

5.3 INGREDIENTS A list of ingredients, if any, provided by the organiser or sponsors for the competition will be sent to the participants in due course. Participants have to use the ingredients provided, unless stated otherwise.

Ingredients which will not be provided by the organiser or sponsors have to be weighed and brought in by the participants themselves for the competition.

Participants have to email the menu and recipe indicating the full list of ingredients and how they intend to use them in English and digital format to the organiser at abc@foodnhotelasia.com no later than 10 June 2020. The ingredients used will be subject to the organiser’s review and approval. Allergens must be indicated.

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ARTISTIC

BAKERY CHALLENGE BY FHA 5.4 KITCHEN EQUIPMENT Two (02) participants (one from session 1 and one from session 2) will be allocated one (01) same kitchen with the following equipment provided by the organiser or sponsors.

• 2 x Stainless steel working table, one each • 1 x Professional induction stove (gas is strictly forbidden at the venue, except for portable gas torch) • 2 x Trolley rack with 10 trays, one each • 1 x Microwave • 1 x Spiral dough mixer • 1 x Planetary mixer, 5L • 1 x Sink with hot water • 1 x 3-doors bench chiller, 2 to 4 degree Celsius • 1 x Modular deck oven (4 decks) with steam • 1 x Convection oven with steam • 1 x Fermentation cabinet • 1 x 13amp power point (230v) The following equipment will be available at the sharing kitchen: • 1 x Dough sheeter • 3 x Upright freezer, -18 to -24 degree Celsius

Participants have to use the equipment provided, unless stated otherwise. Please note that items provided above may be subject to change. Teams will be notified of such changes, if any, via email by the organiser.

Each team is advised to provide/bring in the following items, if required: • Kitchen utensils • Display plates and decorations • Pots and pans (induction enabled) • Chocolate warmer • Moulds, dishes, cutlery, scale etc.

Any additional equipment to be brought in by the participants has to be approved by the organiser prior to the competition. Participants are required to write in to the organiser, at the point of recipe submission, with proper description of the equipment they wish to bring in, including information such as brand, model name/number and electrical specification. It is the participant’s responsibility to ensure that the electrical load is not exceeded, causing a power failure or interruption that may affect other participants and in return resulting in loss of points.

Due to fire safety regulations, open flame cooking equipment and gas hobs and will not be allowed in the venue. Use of lighter, flambé torch, portable gas cartridge stove, candles etc. are prohibited.

5.5 COMPETITION SCHEDULE AND BAKERY PRODUCTS PRESENTATION All participants are required to report to the Kitchen Manager at least 45 minutes prior to their scheduled participation time. Participants who fail to arrive at scheduled time will be considered as no-show and would be disqualified.

The competition will be held across 3 days. Each category will consist of 6 participants, who will be split into 2 separate sessions (i.e. 3 participants per session) to compete. The tentative schedule is as follows:

07

ARTISTIC

BAKERY CHALLENGE BY FHA DATE

EVENTS

TIME

12 July 2020

Orientation Meeting

Time to be confirmed

13 July 2020

Category 1: Out-of-the-box Creations

Session 1: 8.00am – 12.30pm Session 2: 11.00am – 3.30pm

14 July 2020

Category 2: Crusty and Euro-soft Specialty

Session 1: 8.00am – 12.30pm Session 2: 11.00am – 3.30pm

15 July 2020

Category 3: Sweet Break

Session 1: 8.00am – 12.30pm Session 2: 11.00am – 3.30pm

16 July 2020

Awards Ceremony

10.30am – 12.00pm

The daily schedule for the competing days from 13 to 15 July 2020 is as follows: TIME

ACTIVITIES

Session 1 7.15am

Participants arrive and report to the Kitchen Manager

7.45am – 8.00am

Judges to inspect the kitchens and additional ingredients brought in by participants

8.00am – 12.30pm

Competition

12.30pm – 1.00pm

Products display on presentation table

1.00pm – 2.00pm

Products presentation to the jury [20 mins for each participant including judging]

2.00pm – 3.00pm

Cleaning of bakery and working station

3.00pm – 3.15pm

Removal of bakery from presentation table for participants of session 2

Session 2 10.15am

Participants arrive and report to the Kitchen Manager

10.45am – 11.00am

Judges to inspect the kitchens and additional ingredients brought in by participants

11.00am – 3.30pm

Competition

3.30pm – 4.00pm

Products display on presentation table

4.00pm – 5.00pm

Products presentation to the jury [20 mins for each participant including judging]

5.00pm – 6.00pm

Cleaning of bakery and working station

6.00pm - 6.15pm

Removal of bakery from presentation table for participants of next day event

08

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ARTISTIC

BAKERY CHALLENGE BY FHA 5.6 JUDGING CRITERIA To increase the legitimacy and fairness in the competition, all judges invited to this competition will not hold a nationality in the Asia-PaciďŹ c region. The judges will be foreigners working in the region, with baking background.

There will be four (04) judges in the panel, led by a Head Judge. The Head Judge will ensure the fairness of the competition and will hold no voting capacity in the competition. Each of the four (04) judges will hold an equal voting weightage, and each will contribute to 25% of the total score.

Please refer to the following judging criteria of the respective categories for more details: 5.6.1. Category 1: Out-of-the-box Creations Category 1 consists of two (02) sections, with a total of 100 points for this category. Both sections will hold a maximum of 50 points each.

5.6.1.1 Bread Fashion [50 points] The organiser will post the picture/video of the breads and the accompanying message crafted by all of the participants on the social media at the same time on Day 1 and will be monitoring the total number of likes garnered from online users till Day 3 6.00pm. Participants will be graded according to the most number of likes with the following scale, which will contribute to 40% of the total score of this section (i.e. 20 points).

PARTICIPANT WITH MOST LIKES

2ND MOST LIKES

3RD MOST LIKES

4TH MOST LIKES

5TH MOST LIKES

PARTICIPANT WITH LEAST LIKES

200

160

120

80

40

0

The remaining 30 points for this section will be judged by the panel based on the following judging criteria.

5.6.1.2 Taste Temptation [50 points] This section will contribute 50% of the total score (i.e. 50 points) based on the following judging criteria.

PRODUCTS

SOCIAL MEDIA PUBLIC VOTING

COMPLIANCE WITH THE RULES (NO. OF PIECES, TYPES OF DOUGH, ETC.)

PRODUCTS REGULARITY (WEIGHT, SHAPE)

PRODUCTS AESTHETICS APPEARANCE/ ARTISTIC QUALITY

ORIGINALITY/ CREATIVITY

TASTE QUALITY

LEVEL OF ATTRACTIVENESS

MAXIMUM TOTAL

BREAD FASHION

200

40

40

60

80

40

40

500

TASTE TEMPTATION

N/A

50

50

100

200

50

50

500

TOTAL SCORE: FINAL SCORE (CONVERSION 1/10):

1,000 100

09

ARTISTIC

BAKERY CHALLENGE BY FHA 5.6.2. Category 2: Crusty and Euro-soft Specialty [100 points] Category 2 consists of three (03) sections, with a total of 100 points for the whole category.

PRODUCTS

COMPLIANCE WITH THE RULES (NO. OF PIECES, TYPES OF DOUGH, ETC.)

PRODUCTS REGULARITY (WEIGHT, SHAPE)

CRUMB TEXTURE ASPECT

PRODUCTS AESTHETIC APPEARANCE

TASTE QUALITY

ORIGINALITY/ CREATIVITY

NUTRITIONAL INTEREST (SANDWICH)

OVERALL PRESENTATION AND TASTE (SANDWICH)

MAXIMUM TOTAL

ARTISTIC FRENCH COUNTRY BREAD

20

40

40

80

40

80

N/A

N/A

300

ARTISTIC EURO-SOFT BREAD

20

40

40

80

40

80

N/A

N/A

300

HEALTHY SANDWICH WITH A TWIST

20

40

40

80

40

80

40

60

400

TOTAL SCORE: FINAL SCORE (CONVERSION 1/10):

1,000 100

5.6.3. Category 3: Sweet Break [100 points] Category 3 consists of three (03) sections, with a total of 100 points for the whole category.

PRODUCTS

COMPLIANCE WITH THE RULES (NO. OF PIECES, TYPES OF DOUGH, ETC.)

PRODUCTS REGULARITY (WEIGHT, SHAPE)

CRUMB -FLAKING TEXTURE ASPECT / CRUST QUALITY

PRODUCTS AESTHETIC APPEARANCE

TASTE QUALITY

ORIGINALITY/ CREATIVITY

OVERALL PRESENTATION AND TASTE (DESSERT)

MAXIMUM TOTAL

ARTISTIC CROISSANT

20

40

40

80

40

80

N/A

300

ARTISTIC SOFT BUN

20

40

40

80

40

80

N/A

300

DESSERT TIME

20

40

40

80

40

80

100

400

TOTAL SCORE: FINAL SCORE (CONVERSION 1/10):

1,000 100

5.6.4. Penalties EXCEEDING ALLOCATED TIME

UNCLEAN BAKING AREA

NEGLECT OF PROFESSIONAL ATTIRE

TOTAL

1 point each for every 5 mins late, maximum of 6 points can be deducted

From 0 to 5 points maximum, according to level of uncleanliness

From 0 to 4 points maximum, according to level of negligence

Maximum of 15 points

10

ARTISTIC

BAKERY CHALLENGE BY FHA 5.7 PRIZES, AWARDS & CERTIFICIATES

A certificate of participation will be presented to all participants who have completed the competition. The respective trophies and medals will be presented to the outstanding participants who score the top three (03) highest points in their competing category: CATEGORY 1: OUT-OF-THE-BOX CREATIONS

CATEGORY 2: CRUSTY AND EURO-SOFT SPECIALTY

CATEGORY 3: SWEET BREAK

• Champion • 1st Runner-Up • 2nd Runner-Up

• Champion • 1st Runner-Up • 2nd Runner-Up

• Champion • 1st Runner-Up • 2nd Runner-Up

6. INTELLECTUAL PROPERTY RIGHTS AND COMMITMENT By entering the competition, all participants agree to take part in any publicity concerning the competition at any stage including but not limited to photos, filming and interviews.

Participants grant the organiser a non-exclusive, royalty-free, irrevocable, perpetual, worldwide license to use intellectual property rights whether registered or unregistered in any formats, including name, image, or likeness of the competitors for any business purpose, including but not limited to marketing promotion.

7. ENQUIRIES For enquiries, please contact the organiser at abc@foodnhotelasia.com.

11

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ARTISTIC BAKERY CHALLENGE BY FHA

SPONSORSHIP OPPORTUNITIES

Expose your brand and products to key industry users and audience at the inaugural edition of Artistic Bakery Challenge by FHA which aims to ignite creativity in bakery and nurture budding talents. The Competition will take place during FHA-HoReCa from 13 to 16 July 2020.

FHA-HoReCa 2020 at a glance 90,000

sqm Exhibition space

48,000 Attendees from 100 countries/ regions

Increase Brand Awareness

Create an Impression

to diverse F&B and hospitality industry

reach out to key decision makers

EQUIPMENT & NON FOOD ITEMS > Baker Apparel > Silicone Moulds and Mats > Freezer / Chiller > Chinaware > Dough Sheeter > Display Cabinet > Fermentation Cabinet > Display Equipment - Buffet Stands, Baskets, Trays, Containers > Spiral Mixer / Planetary Mixer > Trophies and Gifts > Convection Oven > Official Timekeeper > Induction Stove > Venue Furniture > Dishwasher > Digital Displays / Screen > Kitchen Trolley with trays

FOOD & BEVERAGE > Flours > Yeast > Dairy - Milk, Cream, Cheese, Butter > Chocolate > Fruit Juices > Mineral water / Coffee / Tea > Olives / Olive Oil > Nuts, Dried Fruits > Herbs, Spices, Edible Flowers > Fruits & Vegetables (fresh and purees) … and many more opportunities

For enquiries on sponsorship, please contact us at enquiry@foodnhotelasia.com

Held in conjunction with:

13 -16 JULY 2020.

SINGAPORE EXPO www.fhaHoReCa.com

Supported by:

Organiser:

2 MEGA EVENTS. 2 DATES. SINGAPORE EXPO www.fhaHoReCa.com

SINGAPORE EXPO www.fhaFnB.com

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