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This guide has been developed as a supplemental resource for the use of those

entering the 2016 NBIA Brisbane Baking Show.

2016 NBIA Brisbane Baking Show – Guide to Categories, Judging Criteria & Hints

2

Produced by NBIA © 2015 – 2015 NBIA Brisbane Baking Show - Guide To Categories & Classes, Judging Criteria & Hints

Schedule:

Location: Colmslie Hotel (Room: Gateway East)

Cnr Wynnum & Junction Roads, Morningside Q. 4170

Date – Entry Drop Off: Tuesday, 2nd February 2016 – 12pm to 4pm

Date – Judging: Wednesday, 3rd February 2016 – 7am to 3pm

Restricted access, Judges and show organisers only.

Viewing & Networking: Wednesday, 3rd February 2016 – 3pm to 4pm

Awards & Presentations: Wednesday, 3rd February 2016 – 4pm

Entries Close: Friday, 22nd January 2016 at 12pm

Download 2016 NBIA Brisbane Baking Show entry forms from

www.nbia.org.au or contact 07 3899 6100

Terms and Conditions

1. Open to all employees of commercial baking establishments (Trade).

2. Restricted to specific categories/classes (SDC1-SDC5) as outlined in criteria, the show is also

open to members of Cake Decorating and/or Bread associations and general public.

3. Category tickets must be attached directly to products with a bead headed pin.

4. One entry only per class, per individual.

5. All entries must be produced by the individual entrant.

6. Entries from businesses with multiple outlets entering a show/competition; each outlet will be

judged as individual entrants and cannot be combined/amalgamated.

7. All entries to be baked in unmarked, unbranded tins. Entries bearing a distinguishing mark will

be disqualified.

8. Bread Category entries must not exceed 5% (plus or minus) of specified weights.

9. Cake Category entries must fall within 5% (plus or minus) of specified weights. In relation to

size there is no tolerance applied - strict size restraints will be enforced.

10. Pie Category entries must not exceed 5% (plus or minus) of specified weights. In relation to

size there is restraint.

11. All entries, details and associated material including photographic material become and

remain the property of the NBIA and the baking Show organisers. At the discretion of the

organisers, entries may be returned to the entrant with their own arrangements after judging

& viewing by the public.

12. Entries will be judged in accordance with the Baking Industry Association Baking Show

Committee guidelines.

13. Lodgement of entries will not be accepted after the specified time.

14. $10.00 per class - members, $12.00 per class - non-members (Maximum entry fee for members

$100.00, non-members $140.00) – members of BIG/BIAQ.

15. All complaints, omissions etc are to be addressed to the Baking Industry Association

Queensland, however, objections regarding calculations of major awards must be lodged

within 30 minutes of being announced. The head judge’s decision is final.


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16. Official results will not be disclosed until after the judging is complete 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).

17. Those who receive a prize will be published on the NBIA / BIAQ websites and submitted to

local media outlets.

18. All entrants into categories that are to be taste tested must meet with Food Safety and

Hygiene Regulations in relation to packaging, storage and transport conditions plus

ingredients. Non-compliance will result in disqualification.

19. Each entry will be weighed upon receipt on Entry Drop Off day.

Entering Baking Competitions

Entering baking competitions is a simple process; with each competition an entry schedule is

distributed detailing the competition categories, venue, dates, entry costs and a registration

form to complete to register your entries.

Registration to compete must be completed by the entry cut-off 12pm, Friday, 22nd January 2016

and after your registration and entry fees are received by the organisers you will be allocated

an entrant number and set of corresponding entry tickets. These tickets serve to identify the

products to the organisers without disclosing any of the business names and details to the judges.

The judges must therefore judge each item on its merits without any knowledge of the identity of

the entrant.

It is vital that each item you enter into the competition has your entrant identification number

attached to it. Entrant numbers should be securely pinned to the product (or stuck to the display

board). Entries without an entrant identification number must be disqualified.

The Judges

The judges for baking competitions operate under the guidelines, procedures and rules

established by the Baking Industry Association – Show Judges Committee with the assistance of

the Queensland Cake Decorators’ Association Inc. and the Official Great Aussie Pie & Sausage

Roll Competition.

Each judge tends to have a specialty in either bread or cake and pastry which determines the

Classes & Categories that they may judge.

Competing in baking shows is intended as a test of your trade skills and abilities which are

reflected in the finished products entered. In competing, you are presenting your skills and

abilities to the show judges and also to the general public.

The Judging Process

The judging process is based on the selection of a benchmark item within the class in relation to

each element of the judging criteria, industry standard and customer expectation.

For example: the first element of judging might be ‘volume and general appearance’.

The judges will review all the entries in the class and select the benchmark product. They will then

judge each item against this product, allocating a score.

The judges will do the same with the next judging criteria element of ‘Texture’. They will review all

entries in the class to select the benchmark product with regard to Texture. Each entry is then

judged against the Texture of this product and given a point score.


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The process is continued for each judging criteria element, with each individual class judged

separately.

Each competition has an assigned head judge who will have a deciding vote where two or more

judges have reached a tied result in any class.

Judging of some cake classes will be based on Judging Criteria from Queensland Cake

Decorators’ Association Inc.

Disqualifications

Entries that do not meet the specified 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/Silver/Bronze Level Winner.

Disqualified entries will not be included in point aggregation for major awards.

Getting Your Products To The Competition

Entry in the competition is available to bakers, pastry cooks and cake decorators throughout

Australia (plus association members and general public as outlined in criteria).

For those unable to personally deliver their product to the competition venue may use courier or

transport services.

Care should be taken to adequately pack your items so to avoid any damage during transport.

Also special attention should be given to categories such as the Meat Pie and Fruit Pie

Categories and product that is to be taste tested which requires transportation to meet food

safety standards. Non-compliance will result in disqualification.

A key point when packing your items is to use paper rather than plastic wraps/bags. Plastic will

make the products sweat during transport which results in soft crusts and moist products.

The Benefits of Entering Competitions

The benefits of competition are numerous, whether a prize is won or not. By competing,

attending and speaking with the judges, you will gain valuable experience and information on

how you can improve your products and how your products are benchmarked against other

entrants. This information can then be applied to daily production for your customers.

Winning categories, prizes and major awards is a big achievement and can have some

significant financial benefits to your business and personal achievement. Promoting your

achievements in your shop front, your local newspapers, social media, TV and radio stations can

result in significant advantages.


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Judging Terminology & Criteria Explained

The judging of products in competition situations is based on the key criteria areas listed. Judges

will use below as a reference, however, each judge will have their own personal system and

options.

Bread

Volume & General Appearance: Product should display symmetry and volume, presentation and

cleanliness, character of spring, soundness, bloom and uniformity.

Crust Colour: Should be appropriate for the product. Most breads crust colour will be rich golden

without burning or showing underbaking characteristics.

Filling & Internal Appearance: Ingredients such as fruit, nuts, grain & spices should be evenly

dispersed.

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 unique ideas and techniques.

Cake and Pastry

Volume & 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 baked, even without harsh edges. It

must not be overbaked or burnt or underbaked and doughy.

Filling & Internal Appearance: Should be firm and stable (for example: apple pie filling should no

seep out and collapse once cut). There should be evenness between the thickness of layers of

cake and filling. Colour should be even (for example: if you are making a layered in a cake with

different flavours/colours).

Texture: Evenness of internal texture, cell size is important. The product should not display gaping

holes or be overly tight. When a product uses a number of layers these must not blend together,

they should 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’s internal colour must be a representation of the product category.


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The internal colour must be inviting and appealing. It should be 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 unique ideas and techniques.


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Categories: Use one registration form per entrant

SHOW BREAD CATEGORY: (Trade Only) Class B1: 680g White Condensed Loaf

Class B2: 450g White Vienna Loaf

Class B3: 680g White Hi Top Loaf (Single Piece)

Class B4: 1,800g White Married Hi Top Loaf

Class B5: 450g White Tank Loaf

Class B6: Modelling Dough (Show Piece, Theme: “Australiana”)

COMMERCIAL BREAD CATEGORY: (Trade Only) Class B7: 680g White Sandwich Loaf, Multigrain Loaf & Meal Loaf

Class B8: 340g French Stick (No Seed)

Class B9: 6 x White Round Bread Rolls (70g each, Batched, No Seed)

Class B10: 450g White Plait (Any number of strands)

ORGANIC ARTISAN BREAD CATEGORY: (Trade Only) Class B11: 600g Organic Sourdough Loaf (Vienna Style)

Class B12: 550g Organic Ciabatta Loaf

Class B13: 800g Organic Sourdough (Grain & Seed Cob – Boule/Miche)

SPECIALTY BREAD CATEGORY: (Trade Only) Class B14: 550g Spelt – White Hi Top (made using Spelt flour only)

Class B15: Breads Of The World

Class B16: 800g Sourdough Rye (Vienna Style)

CAKE AND PASTRY (SPONGE) CATEGORY: (Trade Only) Class CP1: Plain Unfilled Sponge (Max diameter 190mm)

Class CP2: Roulade

CAKE AND PASTRY (CAKE) CATEGORY: (Trade Only)

Class CP3: Mud Cake (Decorated)

Class CP4: Torte (Decorated)

Class CP5: Cheesecake (Cold-Set)

Class CP6: 8 x Cupcakes (Iced, 4 Flavour Variations x 2 of each)

Class CP7: 6 x Cupcakes (Novelty Decoration, Single Theme “Animal”)

CAKE AND PASTRY (SWEET PASTRY) CATEGORY: (Trade Only)

Class CP8: Apple Pie

Class CP9: Tarte au Citron (Lemon Tart)

CAKE AND PASTRY (PASTRY FANCY) CATEGORY: (Trade Only)

Class CP10: 6 x Macarons

Class CP11: 6 x Choux Pastry (Innovative, Filled and Decorated)

Class CP12: 8 x Petite Danish Pastry (4 varieties x 2 of each)

SAVOURY PASTRY CATEGORY: (Trade Only) Class SP1: Meat Pie (180-350g)

Class SP2: Specialty Pie (180-350g)

Class SP3: Sausage Roll (Max Length 150mm)

Class SP4: Quiche (180-350g)

Class SP5: Pasty – Meat & Vegetable (180-350g)


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APPRENTICE CATEGORY: (Trade Only) Class AC1: 6 x Cupcakes (Novelty Decoration, Theme – Animal)

Class AC2: Special Occasion Cake (Theme – Australiana)

Class AC3: 450g White 4 Strand Plait

Class AC4: 680g White Married Hi Top Loaf

INNOVATION CHALLENGE CATEGORY: (Trade Only) Class IC1: Bread

Class IC2: Cake/Pastry

SPECIALTY DECORATED CAKE CATEGORY: (Trade, General Public & other Associations/

Societies) Class SDC1: Children’s Birthday Cake (Theme – Cartoon Character)

Class SDC2: Wedding Cake (3 or more tiers, Theme – Traditional)

Class SDC3: Wedding Cake (Theme – Modern Contemporary)

Class SDC4: 8 x Cupcakes (Theme – Graduation)


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Awards

Class Winner – entrant with the highest score for entered class.

Class Winner Bonus – winners of class # CP8, CP9, SP1, SP2 & SP3 are entitled to one free entry

into the 2016 Official Great Aussie Pie & Sausage Roll Competitions, held at Fine Food Australia –

September 2016.

Category Winner – entrant with the highest score for the category – receive trophy + certificate.

Gold Certificate Winner – entrant that achieves 80+ points – receives certificate.

Silver Certificate Winner – entrant that achieves 70-79 points – receives certificate.

Bronze Certificate Winner – entrant that achieves 60-69 points – receives certificate.

Please Note: Disqualified entries will be judged, but will not receive awards.

Major Awards

NBIA BRISBANE BAKING SHOW – BREAD CHAMPION

Entrant with the highest aggregated points score for Bread Categories:

- Show Bread, Commercial Bread, Artisan Bread, Specialty Bread & Innovation

Challenge Categories.

NBIA BRISBANE BAKING SHOW – CAKE & PASTRY CHAMPION

Entrant with the highest aggregated points score for Cake and Pastry Categories:

- Cake and Pastry, Savoury Pastry & Innovation Challenge Categories.

NBIA BRISBANE BAKING SHOW – GRAND CHAMPION

Entrant with the highest aggregated points score for all Categories excluding the

Apprentice Category.

GRAND CHAMPION BAKING SHOWS (2015/16)

Entrant with the highest aggregated points scored for the nominated categories across

participating Baking Shows in one year. The award will be presented at the Annual Baking

Industry Awards Event in June each year. Participating Shows:

Brisbane Baking Show 2016 (NBIA)

Gingerbread House Competition 2015 (NBIA)

Best Hot Cross Bun Competition 2016 (NBIA)

North Queensland Baking Show 2016 (NBIA)


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JUDGING CRITERIA

Show Bread Show Bread is unique, the loaves are pampered and managed to produce a product

that displays the finest qualities in the breads.

Class B1: 680g White Condensed Target Weight: 680g Min: 646g Max: 714g

General Characteristics: The condensed loaf should be smooth & flat on each side & form a rectangle mirroring the

tin.

The loaf should be fully contained within the tin with the lid applying the pressure required

to hold the loaf inside the tin’s dimensions.

External colour should be a golden brown with a glossy sheen.

Internal texture should be extremely tight with very small, even cell structure & be very white

in colour with a high sheen.

Scoring: Volume &

General

Appearance

Filling &

Internal

Appearance

Texture Aroma Colour Originality Taste/

Flavour

Technical

Difficulty

Total

Out Of

35

0

30

20

15

0

0

0

100

Class B2: 450g White Vienna Target Weight: 450g Min: 428g Max: 473g

General Characteristics: Loaf should have a thin, lightly browned, slightly crisp, high gloss crust.

Internal texture should be consistent with tight, small, even cell structure & be white in colour

with a high sheen.

Vienna should show signs that it was able to achieve full volume due to the unrestricted

nature of the loaf.

Break should be even, smooth and show control.

No slipper should be used.

No seeds.

Five (5) cuts.

Hints: Focus on symmetry of shape.

Should be lightly browned with a glossy crust, which can be achieved with steam or an egg

wash.

Scoring: Volume &

General

Appearance

Filling &

Internal

Appearance


Flavour

Technical

Difficulty

Total

Out Of

35

0

30

20

15

0

0

0

100


11


Class B3: 680g White Hi Top Loaf – Single Piece Target Weight: 680g Min: 646g Max: 714g

General Characteristics: The loaf should be a single dough piece.

The loaf should be baked as evenly as practical.

Internal texture should be consistent, light & more open than the condensed loaf.

The internal crumb structure should show slightly larger cells toward the middle of the loaf,

cells should be round in shape & crumb colour should be white.

The break/bloom should be smooth, even & on one side of the loaf, it should show control

& maturity.

The side walls should show no sign of collapse.

No seeds.

Scoring: Volume &

General

Appearance

Filling &

Internal

Appearance


Flavour

Technical

Difficulty

Total

Out Of

35

0

30

20

15

0

0

0

100

Class B4: 1,800g White Married Hi Top Loaf Target Weight: 1,800g Min: 1,710g Max: 1,890g

General Characteristics: The loaf should comprise of two distinct, even-joined pieces.

The loaf should be baked as evenly as practical.

Internal texture should be consistent, light & slightly airy.

The internal crumb structure should show slightly larger cells toward the middle of the loaf,

cells should be round in shape & crumb colour should be white.

The break/bloom should be smooth, even & on one side of the loaf, it should show control

& maturity.


No seeds.

Hints: The moulding should show evidence that it has been done in a scroll rather than a ball.

Scoring: Volume &

General

Appearance

Filling &

Internal

Appearance


Flavour

Technical

Difficulty

Total

Out Of

35

0

30

20

15

0

0

0

100


12


Class B5: 450g White Tank Loaf Target Weight: 450g Min: 428g Max: 473g

General Characteristics: The tank loaf should be smooth & clearly show distinct ribbed design of the tank tin.

The loaf should be fully contained within the tin with the lid applying the pressure required

to hold the tin halves together.

External colour should be a very even, golden brown with a glossy sheen.

Internal texture should be extremely tight with a very small, even cell structure & be very

white in colour with a high sheen.

Scoring: Volume &

General

Appearance

Filling &

Internal

Appearance


Flavour

Technical

Difficulty

Total

Out Of

35

0

30

20

15

0

0

0

100

Class B6: Show Piece – Modelling Dough Target Weight: N/A Min: N/A Max: N/A

General Characteristics: Theme: Australiana.

The show piece should be made from modelling dough only.

Dough can be coloured as required.

Not to be painted or glazed with lacquer or paint.

Food colouring or natural glazes are acceptable.

Show piece should represent the highest quality & display the exhibitor’s mastery of this

technique.

Glue gun can be used to assemble entry.

Scoring: Volume &

General

Appearance

Filling &

Internal

Appearance


Flavour

Technical

Difficulty

Total

Out Of

25

0

0

0

25

25

0

25

100


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JUDGING CRITERIA

Commercial Bread All products in the Commercial Bread Category must be manufactured under normal

bakery production methods. Must enter all three products, not individual loaves.

Highest aggregate score over three products:

White Sandwich 3 or 4 piece cross grain

Multigrain Sandwich 3 or 4 piece cross grain

Wholemeal Sandwich 3 or 4 piece cross grain

Class B7.1: 680g White Sandwich Loaf Target Weight: 680g Min: 646g Max: 714g

General Characteristics: The loaf should be smooth & flat on each side & form a rectangle mirroring the tin.

The loaf should be contained & controlled as a demonstration of the tradesperson’s skills

but show that it was able to reach full volume potential.


Internal texture should have even, close-cell round structure & be creamy white in colour

with a good sheen.

Must be unsliced.

No slide-on or strap-down lids.

Must use 680g tin.

Hints: Attention should be given to mixing, moulding & ensuring product is baked properly.

Minimisation of the 3 or 4 piecing line breaks is well regarded by judges.

A common fault is underproofing of the product.

Scoring: Volume &

General

Appearance

Filling &

Internal

Appearance


Flavour

Technical

Difficulty

Total

Out Of

35

0

30

20

15

0

0

0

100


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Class B7.2: 680g Multigrain Sandwich Loaf Target Weight: 680g Min: 646g Max: 714g




The multigrain loaf should have even distribution of grains throughout the loaf.


Internal crumb colour should reflect the use of grains & be consistent across the loaf, with

close, even cell structure.

Must be unsliced.


Must use 680g tin.

Hints: Ensure loaf is evenly & well baked.

Common fault are holes in internal texture of loaf from moulding or grains being too wet.


A common fault is underproofing of the product.

Scoring: Volume &

General

Appearance

Filling &

Internal

Appearance


Flavour

Technical

Difficulty

Total

Out Of

35

0

30

20

15

0

0

0

100

Class B7.3: 680g Wholemeal Sandwich Loaf Target Weight: 680g Min: 646g Max: 714g





Internal texture should have even appearance with close-cell structure & be an even

colour.

Must be unsliced.


Must use 680g tin.

Hints: Attention should be given to mixing, moulding & ensuring product is baked properly.


A common fault is overproofing of the product.

Scoring: Volume &

General

Appearance

Filling &

Internal

Appearance


Flavour

Technical

Difficulty

Total

Out Of

35

0

30

20

15

0

0

0

100


15


Class B8: 340g French Stick Target Weight: 340g Min: 323g Max: 357g

General Characteristics: Long and thin in shape, baked on a stick tray.

Loaf should have a crispy crust with even texture.

Industry standard is seven (7) cuts, evenly spaced along the length of the stick in a

decorative manner.

Internal texture should be consistent, soft, light & airy.

Stick should show signs that it was able to achieve full volume due to the unrestricted nature

of the loaf.

No seeds.

Hints: Ensure overall symmetry of the loaf.

Don’t overbake product.

Crust break should be along the side of the product.

Scoring: Volume &

General

Appearance

Filling &

Internal

Appearance


Flavour

Technical

Difficulty

Total

Out Of

35

0

30

20

15

0

0

0

100

Class B9: 6 x White Round Bread Rolls Target Weight: 420g (70g ea) Min: 399g

(66.5g ea) Max: 441g

(73.5g ea)

General Characteristics: Rolls should be batched to form a close cluster of rolls that display the clear lines and

moulding of each roll.

Rolls should have a tin crust that is rich in colour graduating down the roll.

Crust should be smooth without mounding marks or tearing.

Internal structure should be consistent, light & airy with slightly open round cell structure.

The rolls should show signs that they were able to achieve full volume.

No seeds.

Scoring: Volume &

General

Appearance

Filling &

Internal

Appearance


Flavour

Technical

Difficulty

Total

Out Of

35

0

30

20

15

0

0

0

100


16


Class B10: 450g White Plait Target Weight: 450g Min: 428g Max: 473g

General Characteristics: The loaf can comprise of a plait made from any number of strands.

The loaf should be baked evenly.

Internal texture should have a close, even cell structure with a creamy white colour & sheen.

Overspring should be controlled, it should be evident but not tear or effect the symmetry &

technique of the plaiting.

Technical difficulty is ranked highly so a more difficult plait to make can achieve higher

overall marks.

Hints: Ensure even plaiting of strands.

Faults are generally associated with lack of attention to plaiting technique – eg: plaiting

strands too tight or too loose.

A common fault is overproofing of the product.

Scoring: Volume &

General

Appearance

Filling &

Internal

Appearance


Flavour

Technical

Difficulty

Total

Out Of

35

0

15

15

15

0

0

20

100


17


JUDGING CRITERIA

Organic Artisan Bread The Artisan Bread category is a display of high quality, Master Baker level product with

a European edge. Products should be presented in the highest form possible with

significant importance around the finish and presentation of the loaves.

Class B11: 600g Organic Sourdough Loaf Taste Tested

Target Weight: 600g Min: 570g Max: 630g

General Characteristics: High quality, unique style sourdough bread with traditional thick, hard crust with even colour.

Internal texture should be slightly open & crumb should have a slightly sticky feel when

touched.

Flavour should be slightly acidic with a rich, yeasty overtone but not overpowering.

Recipe showing ingredients as % of flour to be supplied.

Hints: Common faults include under and overbaking.

Key features of the loaf are aroma, flavour, crust & texture qualities.

Unique appearance highlighting a high-end product will be judged favourably.

Scoring: Volume &

General

Appearance

Filling &

Internal

Appearance


Flavour

Technical

Difficulty

Total

Out Of

35

0

20

20

0

0

15

10

100

Class B12: 550g Organic Ciabatta Loaf Taste Tested


General Characteristics: Ciabatta bread is traditional Italian bread generally baked in the shape of a slipper on a

tray.

Ciabatta should have a fairly hard, crisp crust with an even, golden brown colour.

Internally, the texture should be very open, waxy honeycomb in appearance.

Bread should have a strong aroma.

Hints: Ensure even baking, correct mixing & adequate fermenting of product.

Scoring: Volume &

General

Appearance

Filling &

Internal

Appearance


Flavour

Technical

Difficulty

Total

Out Of

35

10

20

10

15

0

10

0

100


18


Class B13: 800g Organic Sourdough – Grain & Seed

Cob (Boule/Miche) Taste Tested


General Characteristics: Minimum of 25% grains and/or seeds as % flour.

High quality, unique style, pre-fermented bread.

Internal texture should be slightly open.

Crumb should display ingredients used distributed in an even manner.

Flavour should be slightly acidic with a rich, yeasty undertone dominated by the mix of

grains & seeds used.

Recipe showing ingredients as % of flour to be supplied.

Scoring: Volume &

General

Appearance

Filling &

Internal

Appearance


Flavour

Technical

Difficulty

Total

Out Of

35

0

15

15

15

0

20

0

100


19


JUDGING CRITERIA

Specialty Bread The Specialty Bread category is a display of products made from a main ingredient that

is not necessarily wheat flour. Products should be presented in the highest form possible

with significant importance around the finish & presentation of the loaves plus the quality

of ingredients & recipe used.

Class B14: 550g Spelt – White Hi Top Taste Tested


General Characteristics: To be manufactured from 100% spelt flour – no other cereals to be used.

Must be baked in 450g tin.



The internal crumb structure should show larger cells toward the middle of the loaf.

Cells should be round in shape & a rich creamy colour.

The break/bloom should be smooth, even & on one side of the loaf.


No seeds.




Scoring: Volume &

General

Appearance

Filling &

Internal

Appearance


Flavour

Technical

Difficulty

Total

Out Of

35

0

30

20

15

0

0

0

100

Class B15: Breads Of The World Taste Tested

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

General Characteristics: Product must represent the country of origin.


Originality will be highly regarded.

Recipe must be provided.

Scoring: Volume &

General

Appearance

Filling &

Internal

Appearance


Flavour

Technical

Difficulty

Total

Out Of

25

0

15

15

10

15

20

0

100


20


Class B16: 800g Sourdough Rye – Vienna Style Taste Tested


General Characteristics: High quality, unique style, sourdough bread.

Internal texture should be heavy with slightly closed texture.

Flavour should be slightly acidic with a rich, yeasty undertone dominated by the unique rye

flavour & aroma.

Minimum of 60% rye.




Scoring: Volume &

General

Appearance

Filling &

Internal

Appearance


Flavour

Technical

Difficulty

Total

Out Of

35

0

15

15

15

0

20

0

100


21


JUDGING CRITERIA

Cake & Pastry – Sponge

Class CP1: Plain Unfilled Sponge Target Weight: 220g Min: N/A Max: N/A

General Characteristics: This category is aimed at encouraging demonstration of the skills in manufacturing the

perfect sponge.

Judges will look for volume, texture, crumb stability, colour & overall attractiveness of the

sponge.

Maximum diameter: 190mm

Scoring: Volume &

General

Appearance

Filling &

Internal

Appearance


Flavour

Technical

Difficulty

Total

Out Of

35

0

30

20

15

0

0

0

100

Class CP2: Roulade – Sweet Taste Tested


General Characteristics: This category is aimed at demonstration of the skills in manufacturing an even sponge sheet.

Judges will look for roulades that demonstrate skill in manufacture while being attractive in

appearance & represent the highest quality.

Any filling.

Scoring: Volume &

General

Appearance

Filling &

Internal

Appearance


Flavour

Technical

Difficulty

Total

Out Of

35

0

15

0

15

20

15

0

100


22


JUDGING CRITERIA

Cake & Pastry – Cake

Class CP3: Mud Cake – Decorated Taste Tested


Target Size: N/A Min: 17cm Diam. Max: 25cm Diam.

General Characteristics: This category is aimed at demonstration of the skills in the manufacture & decoration.

The mud cake should be rich chocolate in colour, aroma & flavour with an even, stable

crumb.

The finish should represent the highest in quality for a commercial product.

The ganache must be even, bright, glossy & attractively finished without being too

decorative.

Scoring: Volume &

General

Appearance

Filling &

Internal

Appearance


Flavour

Technical

Difficulty

Total

Out Of

25

0

15

0

15

15

15

15

100

Class CP4: Torte – Decorated Taste Tested



General Characteristics: This category is aimed at demonstration of the skills & originality in design & decorating skill.

Decorations should be symmetrical & not excessive.

Decorations should be edible.

Masking of cake should have overall, even coverage.

Top decoration should allow cutting of the item without difficulty.

Multi-layer filling should be in proportion to the cake – 5 to 8 layers that should be evenly

distributed.

Layer flavours should complement each other.

Product should stand straight.

A cut portion of the cake should remain stable.

Cake should be presented on a cake board.

Top edge should be sharp.

Should be portion marked – 12 consistent/even pieces.

Name of cake & main flavour must be provided.

Scoring: Volume &

General

Appearance

Filling &

Internal

Appearance


Flavour

Technical

Difficulty

Total

Out Of

20

15

20

0

0

15

15

15

100


23


Class CP5: Cheesecake – Cold Set Taste Tested



General Characteristics: Must be a scratch product, not premix.

Cheesecake must have a smooth appearance.

Texture should be smooth & free from bubbles.

The finish should uniquely display the quality & appearance of the cake.

Base must not be too thick or crumbly.

Any flavour.

Name of cheesecake and/or main flavour must be provided.

Hints: After you have finished mixing, deposit the mix as soon as possible.

Scoring: Volume &

General

Appearance

Filling &

Internal

Appearance


Flavour

Technical

Difficulty

Total

Out Of

15

15

15

0

15

20

20

0

100

Class CP6: 8 x Cupcakes – Four Flavours Taste Tested


Target Size: 80mm Height Min: N/A Max: N/A

General Characteristics: Focus on the four (4) different flavours of the cupcakes – two (2) cupcakes per flavour.

Cupcakes should be uniform in size & shape.

The four (4) flavours should be individual & distinct.

Flavours do not have to complement each other.

Texture should be light & cake-like.

Must be baked in standard cupcake tins.

Finishing & decorations are to represent what is normally presented in a commercial

environment – needs only to be simple in look but add value to the overall presentation,

flavour & appearance.

Hints: Common faults are non-uniformity of cupcakes.

Uniqueness of cake flavour will be well regarded.

Scoring: Volume &

General

Appearance

Filling &

Internal

Appearance


Flavour

Technical

Difficulty

Total

Out Of

15

15

15

15

10

10

20

0

100


24


Class CP7: 6 x Cupcakes – Novelty Decoration Target Weight: N/A Min: N/A Max: N/A

Target Size: 120mm Height Min: N/A Max: 120mm Height

General Characteristics: Theme: Animal.

Cupcakes should be uniform in size & shape between the six (6) items.

Decorations should exhibit originality & technical ability.

Maximum height of 120mm includes the figurine.

There should be a link between all six (6) cupcakes – theme/colour/style.

Must be baked in a standard cupcake tin.

Decorations must be edible.

Hints: Common fault is non-uniformity of cupcakes & finishing – ensure even design & colours.

Scoring: Volume &

General

Appearance

Filling &

Internal

Appearance


Flavour

Technical

Difficulty

Total

Out Of

40

0

0

0

0

30

0

30

100


25


JUDGING CRITERIA

Cake & Pastry – Sweet Pastry

Class CP8: Apple Pie Taste Tested


Target Size: N/A Min: 20cm Diam. Max: N/A

General Characteristics: Apple pies should be appealing to the eye.

Pastry should be evenly baked without burnt edges or base.

Should have thickened filling in any shape & any pastry.

Filling should be firm & not leak when the pie is cut.

Filling must contain only apple – no other fruits such as

sultanas, etc.

Flavour should be apple being slightly tart and

complemented with suitable spices.

All pie entries must be delivered in packaging compliant with

hygiene regulations (frozen or refrigerated) & will be placed

in a coolroom overnight. Non-compliance will result in

disqualification.

Hints: Common problem is inside surface of pastry can be underbaked where it comes into

contact with filling.

Pie can overbake resulting in burnt pastry edges – avoid excessive sugar on top of pie.

Often fillings are not stable when a slice is cut from the pie.

Internal filling should be appealing to the eye & a natural colour with even distribution of

fruit.

When placing filling into case, use apple at room temperature.

Scoring: Volume &

General

Appearance

Filling &

Internal

Appearance


Flavour

Technical

Difficulty

Total

Out Of

25

0

15

0

15

15

15

15

100

Class CP9: Tarte au Citron (Lemon Tart) Taste Tested


Target Size: N/A Min: 20cm Diam. Max: N/A

General Characteristics: Tarte au Citron (Lemon Tart) should be appealing to the eye.

Pastry should be evenly baked without burnt edges or base.

Filling should be smooth & firm & not leak when the tart is cut.

All tart entries must be delivered in packaging compliant with hygiene regulations (frozen

or refrigerated) & will be placed in a coolroom overnight. Non-compliance will result in

disqualification.

Scoring: Volume &

General

Appearance

Filling &

Internal

Appearance


Flavour

Technical

Difficulty

Total

Out Of

25

0

15

0

15

15

15

15

100


26


JUDGING CRITERIA

Cake & Pastry – Pastry Fancy

Class CP10: 6 x Macarons Taste Tested


Target Size: N/A Min: N/A Max: N/A

General Characteristics: Six (6) individual macarons of competitor’s choice.

Two slightly chewy, meringue-like shells – sandwiched together with a filling.

Product should display symmetry, volume, presentation, clean lines, colour & uniformity.

Any colour & flavour.

The shells should have a paper thin, completely smooth crust enclosing the chewy centre –

shell exterior should not be crunchy, hard or dry.

Filling should be creamy & light, but firm.

Filling flavour should complement the shells.

Scoring: Volume &

General

Appearance

Filling &

Internal

Appearance


Flavour

Technical

Difficulty

Total

Out Of

20

20

20

0

15

10

15

0

100

Class CP11: 6 x Choux Pastry Taste Tested



General Characteristics: Six (6) individual choux pastry of competitor’s choice.

Product should display symmetry, volume, presentation, clean lines, colour & uniformity.

Product should be innovative, filled & decorated.

The colour should be rich but light with clean character & uniformity.

The shells should have an open internal structure.

The crust will be very thin & crisp – should not be crunchy, hard or dry.

The icing/decoration should reflect quality and be present in the highest standard possible.

The icing/decoration/filling should work in conjunction with the shell to provide an overall

pleasant flavour and mouthfeel.

Entries using fresh cream must be delivered in packaging compliant with hygiene

regulations (frozen or refrigerated). Non-compliance will result in disqualification.

Scoring: Volume &

General

Appearance

Filling &

Internal

Appearance


Flavour

Technical

Difficulty

Total

Out Of

35

10

10

0

10

10

15

10

100


27


Class CP12: 8 x Mixed Petite Danish Pastry Taste Tested



General Characteristics: Eight (8) individual petite Danish pastry of competitor’s choice.

Four (4) pairs of products to be submitted.

Product should be presented as a display, in an appealing manner on a cake board or

similar.

Judges will view each pair of products based on its individuality, technical difficulty &

taste/flavour.

Product should display evenness of bake as well as texture & layers in the pastry.

Points will be awarded for presentation standards.

Entries using dairy products must be delivered in packaging compliant with hygiene

regulations (frozen or refrigerated). Non-compliance will result in disqualification.

Scoring: Volume &

General

Appearance

Filling &

Internal

Appearance


Flavour

Technical

Difficulty

Total

Out Of

20

10

10

10

10

10

15

15

100


28


JUDGING CRITERIA

Savoury Pastry Certain classes in this category (#SP1 & SP2) are judged using The Official Great Aussie Pie &

Sausage Roll Competitions’ guidelines & scoring.

Class SP1: Meat Pie Taste Tested

Target Weight: N/A Min: 180g Max: 350g


General Characteristics: Provide 3 pies for judging.

Appearance will be judged on colour, uniformity & shrinkage.

Base should short pastry & top should be puff pastry.

Pie top will be judged on pastry thickness, quality & evenness of bake, lift & separation.

Pie base will be judged on thickness, quality & evenness of bake.

Pie filling will be judged on colour, consistency, ratio of meat, gravy, aroma, stability & quality.

When taste testing, the overall eating quality will be judged to include meat flavour, texture

& pastry taste.

All pie entries must be delivered in packaging compliant with hygiene regulations (frozen or

refrigerated). Non-compliance will result in disqualification. Pies will be kept in a coolroom

overnight & into a pie warmer on judging day.

Hints: Be careful with weight – disqualification will occur if product is outside the specified minimum

& maximum.

Scoring: COLD (16 points required to be judged hot) HOT

Eye Appeal Pastry Top Pastry Base Filling SUB Sensory Taste SUB TOTAL

Co

lou

r

Un

ifo

rmity

Sh

rin

ka

ge

Thic

kn

ess

Ba

ke

d?

Thic

kn

ess

Ba

ke

d?

Me

at

Co

lou

r

Me

at

Qu

ality

Me

at/

Pa

stry

Ra

tio

1

Aro

ma

Sta

bility

Mo

uth

Fe

el

Me

at

Fla

vo

ur

Pa

stry

Ta

ste

2 1 + 2

3 3 3 3 3 3 3 3 3 3 30 4 4 4 4 4 20 50


29


Class SP2: Specialty Pie Taste Tested



General Characteristics: Provide 3 pies for judging.

See meat pie characteristics above.

Additional marks out of 10 for creativity & appearance has been allocated.

All pie entries must be delivered in packaging compliant with hygiene regulations (frozen or

refrigerated). Non-compliance will result in disqualification. Pies will be kept in a coolroom


Hints: Be careful with weight – disqualification will occur if product is outside the specified minimum &

maximum.

Scoring: COLD (21 points required to be judged hot) HOT

Eye Appeal Top* Pastry Base Filling Innovation

S

U

B Sensory Taste

S

U

B

T

O

T

A

L

Co

lou

r

Un

ifo

rmity

Sh

rin

ka

ge

Thic

kn

ess

Ba

ke

d?

Thic

kn

ess

Ba

ke

d?

Me

at

Co

lou

r

Me

at

Qu

ality

Me

at/

Pa

stry

Ra

tio

Fillin

g

Cre

ativ

ity

Ap

pe

ara

nc

e

1

Aro

ma

Sta

bility

Mo

uth

Fe

el

Me

at

Fla

vo

ur

Pa

stry

Ta

ste

2

1

+

2

3 3 3 3 3 3 3 3 3 3 5 5 4

0 4 4 4 4 4

2

0 60

*If no pastry top then judge on innovation and quality of finish.

Class SP3: Sausage Roll Taste Tested


Target Size: N/A Min: N/A Max: 150mm Length

General Characteristics: Provide 3 sausage rolls for judging.


Pastry will be judged on thickness, quality & evenness of bake, lift & separation.

Filling will be judged on colour, consistency, aroma, shrinkage, ratio of meat to pastry, stability

& quality.

When taste testing, the overall eating quality will be judged to include flavour, texture & pastry

taste.

All sausage roll entries must be delivered in packaging compliant with hygiene regulations

(frozen or refrigerated). Non-compliance will result in disqualification. Sausage rolls will be kept

in a coolroom overnight & into a pie warmer on judging day.

Hints: Be careful with weight – disqualification will occur if product is outside the specified minimum &

maximum.

Scoring: Volume &

General

Appearance

Filling &

Internal

Appearance


Flavour

Technical

Difficulty

Total

Out Of

42

34

0

0

0

0

24

0

100


30


Class SP4: Quiche Taste Tested



General Characteristics: Provide 3 quiches for judging.


Quiche base will be judged on pastry thickness, quality & evenness of bake.

Filling will be judged on colour, consistency, stability & quality.

When taste testing, the overall eating quality will be judged to include flavour, texture & pastry

taste.

All quiche entries must be delivered in packaging compliant with hygiene regulations (frozen

or refrigerated). Non-compliance will result in disqualification. Quiches will be kept in a

coolroom overnight & into a pie warmer on judging day.


& maximum.

Scoring: Volume &

General

Appearance

Filling &

Internal

Appearance


Flavour

Technical

Difficulty

Total

Out Of

42

34

0

0

0

0

24

0

100

Class SP5: Pasty Taste Tested



General Characteristics: Provide 3 pasties for judging.

Can be meat, meat & vegetable or vegetable.

Product will be using puff pastry.


Pasty will be judged on pastry thickness, quality & evenness of bake, lift & separation.

Filling will be judged on colour, consistency, stability & quality.

When taste testing, the overall eating quality will be judged to include filling flavour, texture &

pastry taste.

All pasty entries must be delivered in packaging compliant with hygiene regulations (frozen or

refrigerated). Non-compliance will result in disqualification. Pasties will be kept in a coolroom



& maximum.

Filling should show individual distinct pieces of small diced vegetables that should hold their

shape after baking.

Scoring: Volume &

General

Appearance

Filling &

Internal

Appearance


Flavour

Technical

Difficulty

Total

Out Of

42

34

0

0

0

0

24

0

100


31


JUDGING CRITERIA

Apprentice

Class AC1: 6 x Cupcakes – Novelty Decoration Target Weight: N/A Min: N/A Max: N/A

Target Size: N/A Min: N/A Max: 120mm Height

General Characteristics: Theme: Animal.

Cupcakes should be uniform in size & shape between the six (6) items.

Decorations should exhibit originality & technical ability.

Maximum height of 120mm includes the figurine.

There should be a link between all six (6) cupcakes – theme/colour/style.

Must be baked in a standard cupcake tin.


Hints: Common fault is non-uniformity of cupcakes & finishing – ensure even design & colours.

Scoring: Volume &

General

Appearance

Filling &

Internal

Appearance


Flavour

Technical

Difficulty

Total

Out Of

50

0

0

0

0

20

0

30

100

Class AC2: Special Occasion Cake Target Weight: N/A Min: N/A Max: N/A

Target Size: 30cm Diam. Min: N/A Max: 30cm Height

General Characteristics: Theme: Australiana.

Decoration/s should exhibit originality & technical ability.

Maximum height of 30cm includes all decoration/s.

There should be a link to the theme provided.


Hints: Main focus should be placed on demonstrating your technical skills & the overall

presentation standard of item.

Scoring: Volume &

General

Appearance

Filling &

Internal

Appearance


Flavour

Technical

Difficulty

Total

Out Of

50

0

0

0

0

20

0

30

100


32


Class AC3: 450g White 4 Strand Plait Target Weight: 450g Min: 428g Max: 473g


General Characteristics: The loaf should comprise of four (4) even-sized strands.

Loaf should be baked evenly.

Internal texture should have a close even-cell structure with a creamy white colour & sheen.

Should be baked on a tray.

Hints: Ensure even plaiting of strands as faults are generally associated with lack of attention to

technique – eg: strands too tight)

Attention to correct baking, mixing & moulding is required.

Scoring: Volume &

General

Appearance

Filling &

Internal

Appearance


Flavour

Technical

Difficulty

Total

Out Of

35

0

30

20

15

0

0

0

100

Class AC4: 680g White Married Hi Top Loaf Target Weight: 680g Min: 646g Max: 714g


General Characteristics: The loaf should comprise of two (2) distinct even-joined pieces.



The break/bloom should be smooth & even.


No seeds.

Scoring: Volume &

General

Appearance

Filling &

Internal

Appearance


Flavour

Technical

Difficulty

Total

Out Of

35

0

30

20

15

0

0

0

100


33


JUDGING CRITERIA

Innovation Challenge

Class IC1: Bread Target Weight: N/A Min: N/A Max: N/A


General Characteristics: Competitor’s choice.

Product should be able to be manufactured in a commercial sense.

Must supply recipe, including RRP.

Scoring: Volume &

General

Appearance

Filling & Internal

Appearance Texture Aroma Colour Originality

Taste/

Flavour

Technical

Difficulty

Total

Out Of

20

0

10

10

10

20

10

20

100

Class IC2: Cake & Pastry Target Weight: N/A Min: N/A Max: N/A


General Characteristics: Competitor’s choice.

Product should be able to be manufactured in a commercial sense.

Must supply recipe, including RRP.

Scoring: Volume &

General

Appearance

Filling & Internal

Appearance Texture Aroma Colour Originality

Taste/

Flavour

Technical

Difficulty

Total

Out Of

20

0

10

0

10

30

10

20

100


34


JUDGING CRITERIA

Specialty Decorated Cake This category is open to members of the baking industry, cake associations and the

general public.

The base presentation board, entire entry or drape must fit with the perimeter of

up to 55cm square for wedding cake and 45cm for special occasion cake.

Cleats must be adhered to boards sufficient enough to enable ease of handling.

Fabric used as an entry enhancer may be moved or removed by stewards to

allow judging of exhibit.

Boards may be covered as a matter of choice.

All entries must be able to be lifted by one person.

Except where specifically otherwise mentioned, no non-sugar components are

allowed.

Reasonable use of wire, stamens, ribbons, braid, thread, tulle, gelatine piping gel

& unbreakable gel to support traditional sugar-based icing techniques are

permitted.

Pillars or other means of elevating cakes are permitted.

Minimum use of dried vegetable matter – eg: polenta & semolina may be used.

No bark or driftwood to be used.

No edible images are to be used.

Wire of any kind must not penetrate the surface of the entry.

Posy picks are permissible but must be visible.

Plaster of Paris or cold porcelain are not to be used.

Artificial paper or fabric leaves or flowers are not to be used.

Minimal amount of metallic paint & lustre to be used as highlighters.

No pins are allowed to hold ribbon.

Wooden or Perspex skewers are permitted for support in tiered & in novelty work.

Pearls or gems must be edible.

Sprays must be attached to entry.

Failure to comply will result in the entry being disqualified.

Class SDC1: Children’s Birthday Cake Target Weight: N/A Min: N/A Max: N/A


General Characteristics: Theme: Cartoon Character.

Presented on 45cm cake board.

Class SDC2: Wedding Cake Target Weight: N/A Min: N/A Max: N/A


General Characteristics: Theme: Traditional.


Must be 3 tiers or more.

Must be on common base board.


35


Class SDC3: Wedding Cake Target Weight: N/A Min: N/A Max: N/A


General Characteristics: Theme: Modern Contemporary.


Can be one or more cakes tiered.

Must be on common base board.

Class SDC4: 8 x Cupcakes – Decorated Target Weight: N/A Min: N/A Max: N/A

Target Size: N/A Min: N/A Max: 120mm Height

General Characteristics: Theme: Graduation.

Must be presented on common base/cake board.

Maximum height of 120mm includes decoration/figurine.

Must be baked in standard cupcake tin.


36


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