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Produced by the National Baking Industry Association © 2014 – Judge's Guidelines - NQ Baking Show 2014 1

2014 NQ Baking Show

Judge’s GuidelinesThis guide has been developed as a support tool for:

2014 NQ Baking Show - Judges

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

http://www.google.com.au/url?sa=i&rct=j&q=bread+judge&source=images&cd=&cad=rja&docid=VsP5aqahMso6wM&tbnid=cSHJZuEE84erxM:&ved=0CAUQjRw&url=http://www.thechronicle.com.au/news/using-your-loaf-the-key-to-baking/1290015/&ei=rNc_Udr0JaT6mgWdoIG4BQ&bvm=bv.43287494,d.dGY&psig=AFQjCNH9hArS7H8iQ79xh_zOSee_xc5VVA&ust=1363224841290485

NQ Baking Show 2014 schedule:

Where:

Entries Drop Off: Tuesday 24th June, 2pm at James Cook Room

Judging: From 8am Wednesday 25th June 2014Restricted access, Judges and Show Organisers only

Trade Tables & Bread Viewing: From 3pm Wednesday 25th June, James Cook Room

Awards and Presentations Dinner: 5pm Wednesday 25th June, James Cook Room

Entries Close: 5pm Monday 16th June 2014

Terms and Conditions

1. Open to all bakers’ pastry cooks and cake decorators.2. Category tickets must be attached directly to products with a pin.

3. One entry only per category/individual/shop (exception – Apprentice categories).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 to be baked in unmarked, unbranded tins. Entries bearing a distinguishing mark will be disqualified.

6. Bread Category entries must not exceed 5% (plus or minus) of specified weights.7. Cake Category entries must fall within 5% (plus or minus) of specified weights. In relation to size there is no

tolerance applied.8. Pie Category entries must not exceed 5% (plus or minus) of specified weights. In relation to size there is no

tolerance applied.9. All entries, details and associated material become and remain the property of the show organisers. At the

discretion of the organisers, Special Occasion Cakes may be returned to the entrant with their own arrangements after judging & viewing by the public.

10. Entries will be judged in accordance 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 category members, $12.00 per category for non-members (Maximum entry fee for members $100, non-members $120).

13. 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.

14. Official results will not be disclosed until the judging is complete and at the Awards Presentation. Full results will be available within 48 hours 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/ BIAQ websites and submitted to local media outlets.16. All entrants categories that are to be taste tested must meet with hygiene regulations in relation to packaging,

storage and transport conditions plus ingredients. Non-compliance will result in disqualification and potential involvement of council authorities.


The Judges The judges for Baking Industry Competitions operate under the guidelines, procedures and rules established by the Baking Industry Association – Show Judges Committee.

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 the white Vienna category the criteria judged first is ‘volume and general appearance’.

The judges will review all the entries in the category and select the “key loaf/cake”/ 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’, with the review of all entries in the category to select the key loaf or measure with regard to texture. Each entry is then judged against the texture key loaf and given a point score.

The process is continued for each element of the judging criteria, with each individual category judged separately.

Tied Results

Head Judge is to resolve any tied results in consultation with the judge responsible for that particular category.Head Judge’s decision is final and should not be discussed outside the judging process.

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.


Role of Head Judge

The Head Judge is appointed by the organising body to oversee the judging function and to support the judges in their roles as independent judges.

The Head Judge does not judge categories / classes.

The Head Judge is a senior person within the Baking or Allied Industries whose reputation and knowledge make them a suitable candidate to be appointed Head Judge.

The Head Judge must approve the selected Judges for the show/competition.

The Head Judge must be independent and not be participating as an entrant in the show (business or employees).

The Head Judge (following consultation) can overrule any and all judge’s decisions and scores.

The Head Judge’s decision is final.

Role of Judge

A Judge is appointed by the organising body and/or Head Judge to judicator over various categories at a particular show/competition.

A Judge must be independent and not be participating as an entrant in the show/contest or be influenced by entrants in the show/competition.

A Judge is a person within the Baking or Allied Industries whose reputation and knowledge make them a suitable candidate to be a Judge of particular categories/classes.

A Judge’s decision can be overruled (following consultation) by the Head Judge.

A Judge’s decision is final (except when a Head Judge intervenes).

Role of a Penciller

A Penciller is appointed by the organising body or by the Head Judge to support and record scoring for various categories/classes at a particular show/competition.

A Penciller will in most cases be someone within the Baking and Allied Industries that is learning to become a Judge or someone who has the knowledge to make them a suitable candidate.

A Penciller has no authority to judge but is able to support the Judge with opinions and commentary.

A Penciller does not have to be independent, but must not have entries in the category/class that they are penciling for.

A Penciller must not try to influence decisions the Judges have made.

A Penciller has no authority to make Judging decisions and must not comment on any Judging rulings.


Judging Terminology & Criteria Explained

The judging of products in competition situations is based on the below listed key criteria areas. Judges should use below as a reference.

BreadVolume & 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 be 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 PastryVolume & 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 well baked, even without hash 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 and 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 internal colour must be a representation of the product category/class.The internal colour must be inviting and appealing. It is 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, techniques.


List of Categories – NQ Baking Show 2013.

Bread Category:Category 1: 450g French StickCategory 2: 450g White ViennaCategory 3: 550g Hi Top Fruit Loaf – HealthyCategory 4: 550g CiabattaCategory 5: Savoury Bread Invention

Commercial Category 6:Best aggregate score over 3 products. Must be unsliced (No slide on or strap down lids)

680g White Condensed680g Multigrain Condensed680g Meal Condensed (must meet Food Standards Australia and NZ requirements)

Cake & Pastry Category:Category 7: Decorated TorteCategory 8: CheesecakeCategory 9: Themed Special Occasion Cake – The Spirit of the ANZAC’sCategory 10: Four Varieties Cupcakes – Cake FlavourCategory 11: Four Cupcakes – Novelty DecorationCategory 12: Apple Pie 800gCategory 13: Macarons

Meat Pie Category:Meat Pie Category 1: Meat Pie (180-350g)Meat Pie Category 2: Specialty Pie (180-350g)

Apprentice Category:Apprentice Category 1: Four Cupcakes – Novelty DecorationApprentice Category 2: Themed Special Occasion Cake – AustralianaApprentice Category 3: 450g White 4 Strand PlaitApprentice Category 4: 680g White Married Hi Top Loaf

Artisan Bread Category:Artisan Category 1: 600g Sour Dough Loaf Vienna StyleArtisan Category 2: 650g Sour Dough - Fruit Loaf Vienna StyleArtisan Category 3: 800g Fermented Dough Grain & Seed Cob (Boule/Miche)

Taste Tested

Taste Tested

Taste TestedTaste Tested

Taste Tested



Taste TestedTaste TestedTaste Tested


NQ Baking Show Awards

Criteria to be set by Head Judge

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

Gold Medal WinnersVery high achievement award. Awarded to entrants that meet criteria only.

Silver Certificate WinnersHigh achievement award. Awarded to entrants that meet the criteria and don’t reach Gold level.

Bronze Certificate WinnersAchievement award. Awarded to entrants that meet the criteria and don’t reach Silver or Gold level.

Major Awards

Bread ChampionEntrant with the highest aggregated points score for all Bread CategoriesBread Categories 1-6 & Artisan Bread Categories 1-3

Pastry & Cake ChampionEntrant with the highest aggregated points score for Cake and Pastry CategoriesCake and Pastry Categories 7-13 only

Show Grand ChampionEntrant with the highest aggregated points score for all CategoriesAll Categories excluding the Apprentice Categories of AP1-4


Judging Criteria

Bread Categories

Category 1 450g French Stick – No Seeds

Weight: Min: 428gms Max: 473gms(Number of cuts is to be in proportion to the length)

General Characteristics: Long and thin in shape. Loaf should have a crispy crust with even texture. Internal texture should be consistent, soft, light and airy. The internal crumb structure should show larger cells toward the middle of the stick, cells should be round in shape. 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

Technical Difficulty

Total Out Of

35 0 30 20 15 0 0 0 100

Category 2 450g White Vienna - No slipper, 5 Cuts, No Seeds

Weight: Min: 428gms Max: 473gms

General Characteristics: Loaf should have a thin lightly browned, slightly crisp and glossy crust. 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. Vienna should show signs that it was able to achieve full volume due to the unrestricted nature of the loaf, the break should be smooth and even. No Seeds.

Judging Criteria:

Volume & Gen App




Total Out Of

35 0 30 20 15 0 0 0 100

Category 3 Hi Top - Fruit Loaf (Healthy) - 550g (in 450g tin)

Min 30% Fruits, Nuts, Grains etc of flour weightEntrants to supply recipe showing ingredients as % of flour. No Peanuts

Weight: Min: 523gms Max: 578gmsFruit etc content: Min: 30% Max: 50%

General Characteristics: Loaf should be symmetrical and display an even crust. Loaf should have rich colour across the top and even across the remainder of the loaf.Internal texture will be soft and display the ingredients that are evenly distributed with minimal colour bleed of fruit and other ingredients into surrounding cell structure. Aroma will uniquely display ingredients used.Judges should look for a rich mix of diverse complementing flavours, the ingredients blending well to give an overall pleasant experience.

Judging Criteria:

Volume & Gen App


Texture Aroma Colour Originality

Taste / Flavour


Total Out Of

25 0 15 15 15 15 15 0 100


Category 4 Ciabatta 550g


General Characteristics: Ciabatta bread is traditional Italian bread generally baked on a tray in the shape of a slipper. Ciabatta should have a fairly hard crisp crust with an even golden brown colour. Internally the texture should be an open waxy honeycomb. Bread should have a strong aroma.

Judging Criteria:

Volume & Gen App




Total Out Of

35 0 30 20 15 0 0 0 100

Category 5 Savoury Bread InventionEntrants to supply recipe showing ingredients as % of flour.

Weight: Min: N/A Max: N/A

General Characteristics: Must be made from yeast-raised dough and judged on technical difficulty, taste, appearance and originality.

Judging Criteria:

Volume & Gen App




Total Out Of

30 0 0 0 0 35 35 0 100

Reward: Outside the box thinking.


Commercial Bread Category 6

Must be product taken from normal bakery production.

Best aggregate score over three products.

680g White Condensed – 3 or 4 piece (Must be Unsliced)680g Multigrain Condensed – 3 or 4 piece (Must be Unsliced)680g 90/10 Meal condensed – 3 or 4 piece (Must be Unsliced)

Weight: Min: 646gms Max: 714gms No slide on or strap down lids

680g White Condensed Loaf - 3 or 4 piece (Must be Unsliced)

General Characteristics: The loaf must be representation of commercial production.The condensed loaf should be smooth and flat of each side and form a rectangle mirroring the tin. The loaf should be contained within the tin as a demonstration of the tradespersons skills but show it was able to reach full volume potential (no slide on lids). External colour should be a golden brown with a glossy sheen. Internal texture should have even, close cell structure and be creamy white in color with a good sheen

Judging Criteria:

Volume & Gen App




Total Out Of

35 0 30 20 15 0 0 0 100

680g Multigrain Condensed Loaf – 3 or 4 piece (Must be Unsliced)

General Characteristics: The loaf must be representation of commercial production.The condensed loaf should be smooth and flat of each side and form a rectangle mirroring the tin. The loaf should be contained within the tin as a demonstration of the tradespersons skills but show it was able to reach full volume potential (no slide on lids). The multigrain loaf should have even distribution of grains throughout the loaf. External colour should be a golden brown with a glossy sheen.

Judging Criteria:

Volume & Gen App




Total Out Of

35 0 30 20 15 0 0 0 100

680g Wholemeal Condensed Loaf – 3 or 4 piece (Must be Unsliced)

General Characteristics: The loaf must be representation of commercial production.The condensed loaf should be smooth and flat of each side and form a rectangle mirroring the tin. The loaf should be contained within the tin as a demonstration of the tradespersons skills but show it was able to reach full volume potential (no slide on lids). External colour should be a golden brown with a glossy sheen. Internal texture should have even, close cell structure and be an even colour.

Judging Criteria:

Volume & Gen App




Total Out Of

35 0 30 20 15 0 0 0 100


Cake & Pastry Categories

Category 7 Decorated TorteSize: Min: 20cm Max: 25cm diameter (approx. 10 inch)

Portioned Marked – 10 to 12 Consistent PiecesEdible Decorations Only - Layers 5 to 8.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.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, layers should be evenly distributed. A cut portion of the cake should remain stable. Flavours should be pleasant and combine well. Look for combinations that work well with coffee and tea which is served mostly with this style of cake.

Judging Criteria:

Volume & Gen App




Total Out Of

35 0 15 0 0 20 30 0 100

Category 8 Cheesecake Cold SetName of Cheesecake and/or main flavour must be provided with each entrant

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

General Characteristics: Cheesecakes must have a pleasing and overall smooth appearance. The internal texture should be smooth, even and free from bubbles, colour streaking is allowed and can offer an attractive alternate appearance. Flavour should be representative of the colour. Cheesecakes that are made from premixes should be marked down.

Judging Criteria:

Volume & Gen App




Total Out Of

35 0 15 0 0 20 30 0 100


Category 9 Themed Special Occasion CakeSize: Max: 30cm Diameter (approx. 12 inch)

Max: 30cm Height (approx. 12 inch including all decorations)

Theme: The World of Chocolates

General Characteristics: Entrant must show a link to the theme. This category allows entrants to demonstrate their skills and abilities with regard to cake production and decorating.

Judging Criteria:

Volume & Gen App




Total Out Of

50 0 0 0 0 20 0 30 100

Reward: Technical skills and the overall presentation standard.

Category 10 Four Variety Cupcakes – Cake FlavourSize: Max: 80mm Height

General Characteristics: The category is mainly focused on the cake flavour. Cupcakes should be uniform in size and shape between the four items. Flavours and colours should be evenly distributed throughout each item. Texture should be light and cake-like. Decorations need only be simple and aesthetic.

Judging Criteria:

Volume & Gen App




Total Out Of

30 0 25 0 0 20 25 0 100

Category 11 Four Variety Cupcakes – Novelty DecorationSize: Max: 120mm Height (including figurine)

General Characteristics: The category is mainly focused on the presentation of the cupcake.The 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 four cupcakes – theme / colour / style.

Judging Criteria:

Volume & Gen App




Total Out Of

50 0 0 0 0 20 0 30 100



Category 12 Apple Pie 800g (Thickened Apple)

Weight: Min: 760gms Max: 840gmsSize: Min: 20cm Diameter.

Note: Apple is the only fruit used in filling. Any pastry any shape.

General Characteristics: Pie should be appealing to the eye. The pastry should be evenly baked without burnt edges or bottom. Filling should be firm and not leak when the pie is cut. The thickness of the pastry should be in proportion to the overall size of the pie.Apple is the only fruit used in filling (no other fruits allowed).Flavour must be distinctly apple, sweet and slightly tart (not too tart), extenuated with hint of suitable support flavours (spices). The fruit should be firm but not crunchy.

Judging Criteria:

Volume & Gen App




Total Out Of

40 35 0 0 0 0 25 0 100

Category 13 Macarons – 4 Individual Units

General Characteristics:Four individual macarons, any flavour. Product should display even symmetry, volume, colour and general appearance, clean crisp and uniformity. What makes a macaron - Two slightly chewy, meringue-like shells. Sandwiched together with a filling. Any colour and flavour.

The shells: Paper-thin crust enclosing the biscuit-like center, the 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.

The filling: Creamy & light but firm, flavour and colour should complement the shell’s flavour and colour. The filling and shells should be appropriate to the product.

Judging Criteria:

Volume & Gen App




Total Out Of

25 0 20 15 15 10 15 0 100


Pie Categories

Category MP1 Meat PieSize: Min Weight: 180gms (+/- 5% = 171gms) Max Weight: 350gms (+/- 5% = 368gms)

3 pies to be judged

General Characteristics: A rich crust colour that is uniform across the pies with no visible shrinkage.

Pie top pastry: suitable in thickness, eating quality and evenness of bake. The pastry lift & separation should reflect the type of pastry used. Pie pastry base thickness is important to hold the pie together without over-powering the filling. Look for evenness of bake.Filling will be judged on colour, consistency of filling, ratio of meat, gravy. The filling and pastry must work well together. Look for suitable 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




Total Out Of

42 34 0 0 0 0 24 0 100

Category MP2 Specialty PieSize: Min Weight: 180gms (+/- 5% = 171gms)Max Weight: 350gms (+/- 5% = 368gms)

3 pies to be judged

General Characteristics: A rich crust colour that is uniform across the pies with no visible shrinkage.

Pie top pastry: suitable in thickness, eating quality and evenness of bake. The pastry lift & separation should reflect the type of pastry used. Pie pastry base’s thickness is important to hold the pie together without over-powering the filling. Look for evenness of bake.Filling will be judged on colour, consistency of filling, ratio of meat, gravy. The filling and pastry must work well together. Look for suitable 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




Total Out Of

42 34 0 0 0 20 24 0 120

Reward: High quality, unique flavour combinations are to be rewarded.


Apprentice Categories:

Category AP1 Four Variety Cupcakes – Novelty DecorationSize: Max: 120mm Height (including figurine)

General Characteristics: The category is mainly focused on the presentation of the cupcake.The 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 four cupcakes – theme / colour / style.

Judging Criteria:

Volume & Gen App




Total Out Of

50 0 0 0 0 20 0 30 100


Category AP2 Themed Special Occasion CakeSize: Max: 30cm Diameter (approx. 12 inch)

Max: 30cm Height (approx. 12 inch, including all decorations)

Theme: Cartoon CharactersGeneral Characteristics: Entrant must show a link to the theme. This category allows entrants to demonstrate their skills and abilities with regard to cake production and decorating.

Judging Criteria:

Volume & Gen App




Total Out Of

50 0 0 0 0 20 0 30 100


Category AP3 White 4 Strand Plait 450g baked on a trayWeight: Min: 428gms Max: 473gms

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




Total Out Of

35 0 30 20 15 0 0 0 100


Category AP4 680g White Married Hi Top LoafWeight: Min: 646gms Max: 714gms

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 appear mainly on only 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




Total Out Of

35 0 30 20 15 0 0 0 100


Artisan Bread Categories:

Category AB1 Sour Dough Loaf 600gm Vienna StyleEntrants 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.Aroma should be rich and yeasty and slightly acidic with a hint of alcohol.Flavour should be slightly acidic with a rich yeasty overtone but not over-powering.Recipe should show the manufacture of a sour and the ratio of sour to dough weight.

Judging Criteria:

Volume & Gen App




Total Out Of

25 0 20 20 0 0 20 15 100

Reward: Flavour and aroma.

Category AB2 Sour Dough Fruit Loaf 650g – Vienna StyleEntrants to supply recipe showing ingredients as % of flour.

No Peanuts


General Characteristics: High quality, unique style Sour Dough bread with traditional thick, hard crust with even colour.Overall appearance, aroma and flavour are highly regarded.Internal appearance should be interesting and inviting displaying the range of ingredients used.Flavour must be rich with a unique range of pleasant fruits and fillings used without being overwhelming. Loaf should still provide the rich sour dough flavour background. Recipe should show the manufacture of a sour and the ratio of sour to dough weight.

Judging Criteria:

Volume & Gen App




Total Out Of

25 0 15 15 0 15 15 15 100

Reward: Unique blend of flavours and display of ingredients used. High quality unique products are to be rewarded.


Category AB3 Fermented Dough – Grain & Seed Cob / Boule / Miche 800gmsMinimum 25% Grain/Seeds as % FlourEntrants to supply recipe showing ingredients as % of flour.

Weight: Min: 760gms Max: 840gmsGrains: Min: 25% of flour in recipe

General Characteristics:

High quality unique style pre-fermented bread. Internal texture should be slightly open and crumb should display ingredients used distributed in an evenly. Aroma and flavour should match and be slightly acidic with a rich yeasty undertone dominated by the mix of grains and seeds used.Recipe should show the manufacture of a pre-ferment and the ratio to dough weight.

Judging Criteria:

Volume & Gen App




Total Out Of

25 0 15 15 0 15 15 15 100

Reward: Unique blend of flavours and display of ingredients used. High quality unique products are to be rewarded.


s guidelines - nq baking... · web viewhigh quality, unique style sour dough bread with traditional...

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