7. BREAD CREATION

Date:

Bread Creation

1. Participants must prepare 2 types of family baguette (1 white and 1 multi cereals) with yeast and
sourdough
2. Each baguette must be between 55- 57 cm after baking
3. Each baguette must be weight 230 – 250 g after baking

4. Table space allocated per contestant is 40×40 cm

Morning Goods (Croissant, Danish, Brioche)

1. Participants must prepare 4 different kinds of morning goods that include: 2 types of croissant with
fillings, 1 type of Danish and 1 type of Brioche
2. 5 pieces of each type (total 20 pieces)
3. Each piece must weigh 80 grams after baking, including toppings, fillings, garnishes, icings or glazes
4. The Jury will carry out tasting. Samples to be served fresh separately (3 pieces of each kind)
5. Table space allocated 60 x 60 cm

JudgingPoints
Taste/Flavor40
Presentation/Innovation20
Composition15
Correct Professional Preparation15
Serving Arrangement10