Regulation

6th World of Bread Contest – “Taste & Nutrition”
Show SERBOTEL, Nantes (France)
from 22nd to 24th October 2017

Article 1 – Presentation

The regulation is the official document with everything you need to know to manage your participation in the 6th World of Bread Contest, from October 22nd to 24th 2017.

All applicant country and especially the President of the National Selection must read it in its entirety, the application involving acceptance of these rules.

Indeed, the Coach of each selection is responsible for enforcing these regulations to his team during the preparation of the competition.

Only the french version is reputed to be opposable  in case of disagreement.

The organizer is at your disposal to clarify, by written question (mail), any point that is not clear enough :

ferrandpat@wanadoo.fr and ambassadeursdupain@orange.fr
 

Article 2 – Purpose of the competition

The WORLD OF BREAD CONTEST is organized by the Ambassadors of Bread. It will take place from Sunday 22nd (afternoon) to Tuesday, October 24th, 2017 at SERBOTEL in Nantes.

The World of Bread Contest was designed to assess the professional skills of the participants to demonstrate, through practice, to a wide audience, the evolution and progress of Bakery Art, give new ideas for gastronomy, nutrition and stimulate young profession.

Great importance is attached to the preparation of neat, balanced and diverse breads, and also to an attractive display.

Article 3 – Contestants

Only winners from national selections can apply for 6th World of Bread Contest.

Each country must establish a selection committee and appoint a National Ambassador. The Ambassador must commit to promote the profession and disseminate knowledge of the artisan baker to new generations.

The representative (Ambassador of Bread) of this country will organize a National selection. Then candidates who were selected in their country can participate in this competition, after having sent information sheets N°3 (Candidate), N°4 (Commis) and N°5 (Coach)

Each country must return the sheets n°3, n°4 and n°5 (application) before February 15th 2017 to the organization secretariat of the World of Bread Contest. If the national selection is not done by Feburary 15th, the country will be on waiting list and has to send the application form on April 1st 2017 the latest. The Organizing Committee will meet to enable countries eligible to compete in October 2017. Their decision is final.

Maximum 18 nations are eligible to participate in the 6th World of Bread Contest
 

Article 4 – Team composition

Each country is represented by a team:

a candidate baker older than 25 years January 1, 2016
a commis baker younger than 22 years January 1, 2016
a coach baker
 

The candidate must be a baker from the country he represents and have 5 years minimum of experience.

The commis must be from the country he represents.

 
Article 5 – Registration fee

Each country must pay a registration fee set at 500 Euros by bank transfer to the following account: RIB CM Ambassadeurs

Or payment via the website of the Ambassadors of Bread https://www.apayer.fr/ambassadeursdupain

 

NB: In the absence of payment of all fees, (at the latest March 1st, 2017) no application will be registered. The amount of these fees is not refundable.
 

Article 6 – Right of use of the brand

The commercial sponsorship of your preparation can only be done at a national level and the Committee of Organization must be informed of it.  It must bear the name :

6th WORLD OF BREAD CONTEST

“TASTE AND NUTRITION”

Country Name

The registration fee of 500 Euros (article 4) includes the rights to use the trademark.
 

Article 7 – Expenses

Travel expenses of the candidate, commis and Coach representing the country are supported by the organizing committee of the World of Bread. Conditions are indicated in the annexe 1 : Upon presentation of invoice, refund up to such amount of the annexe 1 that will be sent in December 2016. (Do not forget to pre book or buy flights as soon as possible)

Transportation expenses for the teams on ground are supported by the organizing committee fo World of Bread. Conditions are as follow : tram or city bus to and from the Contest Zone. A tram or city bus to and from the partners’ nights.

Lodging expenses for candidate, commis and coach are supported by the organizing committee of World of Bread. Conditions are as follow : 2* or 3* Hotel (define by committee), 1 signle room and 1 twin room, from October 22rd to 24th 2017 (3 nights).

Meal expenses for candidate, commis and coach are supported by the organizing committee of World of Bread. Conditions are as follow : breakfast (hôtel) from October 22th to 24th, lunch on SERBOTEL fair (tickets) from October 22th to 24th, and dinners (patners evening and Gala dinner) from October 23rd and 24th.
 

Article 8 – Recipes and List of ingrédients

Following the sending of your forms n°3, n°4 and n°5 application, you will receive a folder (Recipes and list of ingredients) to complete for all your recipes and the list of ingredients (not supplied by organization) that you need to bring to make your subject.

Only this file will be given to the jury members.

The list of ingredients available will be provided in the Technical File.

For the smooth running of the event, this folder (Recipes and list of ingredients) will be returned to the organizing secretariat before September 20th 2017.

The team will be noted on the compliance with these article during the competition.
 

Article 9 – Equipment 

Teams are required to work with equipment provided by the organizer. Candidates wishing to bring small equipment must necessarily ask to the organization. Any breach of this rule will result in the prohibition using this material (prohibit using of gas appliances). A list of official material will be provided in the Technical File.

An inventory of official equipment will be made by specific Commissioners responsible and team leader in the delivery of the bakery. Any missing equipment will be invoiced by the organizing committee.

The bakery will be left clean at the end of the competition.

The team will be noted on the compliance with these article during the competition
 

Article 10 – Subject of the contest

In order to realize the subject, you will be alloted :

·         1h30 of preparation the day before the contest

·         8h30 the day of the contest

There will be no time exceed permitted.

No cooking neither products in the oven between preparation time of the eve and the date of the event will be allowed.

 

WORLD BREAD

Standard breads : using 5 kg of flour, method of work (kneading, profing, etc.) at candidate’s discretion. The order must be detailed as follows :

·         10 baguettes (identical), weight after baking : 250g (+/- 10g), length between 50cm and 55cm, non floured and minimum 5 scorings.

·         5 loaves of long bread (identical), weight after baking : 400g (+/- 10g), Minimum length 50 cm, cut according to the candidat choice.

·         The remaining dough will be used to prepare bread in 3 different shapes : bread weight and shape will be with the choice of the candidate

These products will be presented to the jury for tasting after 7h00 of work.

 

Health & Nutrition bread : Bread made from cereals and/or seeds, elaborated so as to provide a surplus of vitamins, minerals and other micronutrients. One dose of salt (maximum 10g per kilo of dough) must be respected.

Using 5 kg of dough, the candidates will be required to prepare 3 breads of different shapes (weight and shapes at candidate’s discretion).

This bread will be judged on its composition (together with a presentation text written in French and English, maximum 20 lines).

 

Bread made from organic raw materials

The candidate should incorporate a certain amount of natural leaven in their recipe. Using 5 kg of dough, the candidates will be required to prepare 3 breads of different shapes (weight and shapes at candidate’s discretion).

 

Typical Bread of the candidates’respective countries : using 2 kg of flour, the candidates will be required to bake a loaf of traditionnal bread, typical of their country (shape and weight are at the candidates’discretion).

The bread will be presented to the jury for tasting after 6h30 of work.

 

SANDWICH

The candidates will be required to prepare a “balanced sandwich” (on a nutritional level), weighing between 200g and 250g. A total of 10 identical sandwiches will be prepared.

These will be judged on their aspect, originality, taste and nutritional qualities.

Candidates will be free to choose the type of bread they will use. The products used to prepare the sandwiches will be supplied by the candidates.

This sandwich will be judged on its nutritional balance (together with a presentation text written in French and English, maximum 15 lines).

 

VIENNOISERIES

All viennese pastry creations must be sweet pastry and garnished  before cooking

Raised Puff Dough, using 1,2 kg of flour to prepare :

12 croissants (bent shaped), finished weight 65g (+/-5g)

The 12 croissants will be presented to the jury for tasting after 7h00 of work.

 

1 “Prestige” variety: 10 pieces garnished before cooking (except decoration) with a finished weight between 90g and 100g.

1 “Commercial” variety : 10 pieces garnished before cooking (without decoration) with a finished weight between 90g and 100g.

One of these two varieties should be made with chocolate.

 

Raised Dough, using 1kg of flour to prepare :

2 different plaited pastries (number of braids and weight at candidate’s choice)

The 2 different plaits will be presented to the jury for tasting after 7h00 of work.

1 “Prestige” variety: 10 pieces garnished before cooking (except decoration) with a finished weight between 90g and 100g.

1 “Commercial” variety : 10 pieces garnished before cooking (without decoration) of a finished weight between 90g and 100g.

 

“Prestige variety” : viennoiseries with an artistic and taste research, in its final shape with its garnish and decoration.

“Commercial Variety” : viennoiseries that can be put on sale on a daily basis in the Bakeries for an affordable price.

 

The remaining half hour will only be used to put together the artistic piece. All candidates are required to use entirely this half hour so that the jury can appreciate the dexterity of the team and complexity in assembling the artistic piece.

 

If necessary, parts of the artistic piece can be assembled, during the contest, before the last half hour.

 

ARTISTIC PIECE

The candidates will choose a theme representative of the national identity of their original country.

 

The base of this piece must be made obligatory on site in raised dough and have a side of 60 cm maximum.

 

The artistic piece is realised in advance by the candidate and the commis. Brought by the candidate, it has to be assembled and finished on site.

The end of The artistic piece will be put together in the last half hour of the contest. Dimensions :

Maximum Length : 60cm.

Maximum Width : 60cm

Minimum height : 80cm

To support your artistic piece, a wooden base (60cm x 60cm) covered with a fabric, will be supplied by the Organization. No presentation medium other than the one provided by the organization, will be allowed.

 

Any use of reinforcement or non-food glue will not be permitted.

Decorative sugar work (mix of sugar and egg whites) is forbidden in the artistic piece and the use of cooked sugar (if necessary) must be reserved for the assembling of the piece.

For better conservation of the artistic piece, only food glazing will be allowed.

The ingredients used must be edible.

 

The artistic piece must be predominantly elaborated with colors reminiscent of bread obtained by the different cooking techniques and/or browning with edible products based on cocoa, concentrated coffee, egg, etc…, ranging from creamy white to dark brown, to black

 

The color chart below precisely defines which colors should be used primarily. Intermediate colors are allowed.

However, other colors may be used to improve the visual appearance of your artistic piece.

 

You will have to use in your artistic piece, during the contest, 500g of decoration paste provided by the organization.

Ingredients of this pastry dough (for 1 kg of flour) :

·          Rye flour T85 = 1 kg

·          Water = 350g

·          Sugar = 350g
 

Article 11 – Work – Cleanness – Hygiene
 

The applicant is the only person responsible for clean bakeries and materials available. At the start of the competition, he will sign an inventroy of fixtures of the bakery with the Ambassador responsible for the bakery. A contradictory inventory will be made on rendering the bakery at the end of competition.

Please note that the bakery must be left perfectly clean 4.30 pm at the latest, as it was at the beginning of competition.

The Jury Chairman will have before it the breach of this clause if found in the contradictory inventory.
 

Article 12 – Presentation of works

The size of the display tables  will be provided later in the Technical File.

The jury will pay particular attention to the presentation of the different products.

At the end of the tests, after scoring products, candidates must deliver their products and pieces at the site of exposure indicated by the commissioners.

The organizers reserve the right to reproduce and the right to exploit the works exhibited.
 

Article 13 – Marking
 

BREADS of the WORLD
Standard Bread : 30
Respect of the order : 10
Health and Nutrition Bread : 40
Biological Bread : 40
Typical Bread : 40
SANDWICH : 40
Total Breads and Sandwich : 200
 
VIENNOISERIES
Respect of this order : 10
Raised puff dough
Croissants : 20
Prestige : 25
Commerciale : 25
Raised dough
Braids : 20
Prestige : 25
Commerciale : 25
TOTAL VIENNOISERIES : 150
 

PIECE OF ART
Respect for theme and regulation : 20
Technical difficulties : 50
Artistic sense : 50
TOTAL PIECE ARTISTIQUE : 120
 
WORK
Respect for regulation (return of the documents) : 10
Organization : 10
Techniques, gestures and rigor during the work : 10
Hygiene : 10
Educational methods with the commis : 30
Presentation of the products : 10
TOTAL TRAVAIL : 80
 
TOTAL : 550
 
The notes are controlled by the President of the jury as well as the position of the teams.

Article 14 – Jury

The jury consists of :

·     A Jury Chairman

·     Ambassadors from other countries than those participating.

·     A nutritionist for the marking of the “health and nutrition bread”  and for the bread prepared with raw materials of biological origin.

The coach of each country is the guarantor of all information relating to his team. He is responsible for preparations and monitoring of the physical presence of the team representing his country.

For information, no cancellation can be accepted by the organizing committee beyond 15 June 2017.

Article 15 – Organization of ratings

You will need to provide scoring for juries your productions following the schedule below.

 

For ratings of 4 products before the end of the contest (Bread Typical, Plaits and Current Bread, croissants) if they are not available on time, a score of 0 will be assigned on the taste of your products by the Jury Chairman.
 

 
Article 16 – Awards 

Awards for the 6th World of Bread Contest are as follows:

1st Prize : Trophy Ambassadors

2nd prize : 1 cup

3rd prize : 1 cup

Each participant is given a medal.

 

The Ambassadors of Bread will grant :

a “Taste and Nutrition Trophy” awarded by a nutritionist. This award focuses on the nutritional qualities and taste of the product.

 

An Award “Ambassadors of Bread” rewarding the best baker commis. He will be offered a week of training in a French bakery.

 

An Award “Bio Special” rewarding the best candidate in the category Organic bread

 

a special “Viennese pastry”

 

a special “piece of art”

 

The winners of the 6th World Bread are contractually bound to the Ambassadors of Bread for any public relation activities that follow the 2017 edition of the World of Bread for a period of 2 years. Each award winning candidate will have to collaborate on its promotion, give his recipes and  participate in the communication.
 

Article 17 – Winners

The winning team: ”Winner of the 6th World of Bread Contest 2017” and teams having obtained a price commits to cite the event “6th World of Bread Contest, taste and nutrition,” on all communications, clothing, media, and occasionally all events highlighting the 6th World of Bread Contest “Taste and Nutrition”.

In addition, they agree to wear the jacket official « 6th World of Bread Contest » at all promotional public relations referring to it.

Teams undertake to respond positively to any request from the organization and our main sponsors for any event in the country.

 

Title of the Candidate who won a prize :

Trophée des Ambassadeurs : « WINNER of  World of Bread, taste and nutrition + year »

 

Prize Goût et Nutrition : « WINNER of Best Nutrition Bread – World of Bread + year »

 

Prize Viennoiserie : « WINNER of Best Viennoiserie – World of Bread + year »

 

Prize Bio Special : « WINNER of Best BIO Bread – World of Bread + year »

 

Prize Pièce Artistique : « WINNER of Best Piece of Art – World of Bread + year »

 

————————————————————————-

 

Title of the Assistant who won a prize :

Trophée des Ambassadeurs : « Assistant of the Winner – World of Bread, Taste and Nutrition + year »

 

Trophée Goût et Nutrition : « Assistant of the Winner of Best Nutrition Bread – World of Bread + year »

 

Prize Ambassadeurs du Pain : « BEST ASSISTANT World of Bread, Taste and Nutrition + year »

 

Prize Viennoiserie : « Assistant of the Winner of Best Viennoiserie – World of Bread + year »

 

Prix Bio Special : « Assistant of the Winner of Best BIO Bread – World of Bread + year »

 

Prix Pièce Artistique : « Assistant of the Winner of Best Piece of Art – World of Bread + year »

 

Only the headings above are recognized and granted by the Organizers
 

Article 18 – Change

The organizing committee of the World of Bread reserve themselves the right to make any changes dictated by the circumstances or force majeure, in particular concerning the participation of guest countries.

The organizing committee reserve themselves the right to cancel the competition altogether, in case of force majeure

Article 19 – Contesting 

Jury chairman is present throughout the competition for finding potential regulatory offenses.

During the competition, in case of dispute, serious dispute on a point of the regulation or in case of problems not mentionned in the regulations, the original settlement in French is authentic and a final decision is made after deliberation between the juries, the Jury chairman and the Organizers.

After the results are announced, all claims will be unacceptable. No protest will be allowed.
 

Annexe 1 – Fares

You can have a promotional code on Air France / KLM flights thanks to the SERBOTEL Event. Click on www.airfranceklm-globalmeetings.com and enter the code : 28546AF

We remind you that you have to be on site for the competition on Sunday, October 22nd from 15h.

As of December 13th, fares were as followed (excl. ticketing) for flights departing October 20th or 21st, 2017 from original country to Nantes, and coming back on October 25th.

Buying the tickets in the departing country might offer cheaper fares.

Changing your travel dates might affect the price (arriving earlier to rehearse, or leaving later to discover the region or Paris).

Please buy you tickets and forward them to us as soon as you have the identity of your candidates and coach.
 
Forfait maximum allowed upon receipt
Price for 3 people (1 team)
Berlin € 600.00
Adelaïde € 3 000.00
Sao Paulo € 2 400.00
Bruxelles € 300.00
Beijing € 2 400.00
Abidjan € 1 500.00
Barcelona € 500.00
Paris € 240.00
Milan € 300.00
Tokyo (NRT) € 2 400.00
Bamako € 1 500.00
Amsterdam € 500.00
Lima € 3 000.00
Manille € 3000.00
Genève € 500.00
Kaohsiung € 2 100.00
Chicago € 3 000.00
Montréal € 1 500.00