Official Entry Form - Baking Industry
Western Australian Commercial Bread and Pastry Competition 2017 - Wednesday, 24th May 2017
(Entries Close 5.00 pm, Wednesday 17th May 2017)
One Entry Form per Exhibitor
Entrant's Name:
Apprentice
Business Trading Name:
Tick if Member of BIEAWA
We would like to become a member of BIEAWA
First time entrant
Address:
Postal Address:
Postcode:
Telephone:
Mobile:
Email:
•
Note: Additional forms can be accessed from BIEAWA Website
•
This form forms part of the Official Information Booklet
CONDITIONS OF ENTRY:
1. Exhibits may only be entered by commercial West Australian manufacturers.
2. All Bread entered in each class weighing more or less than the Weight Range
stipulated will be disqualified. All weights shown are FINISHED BAKED WEIGHTS
3. Devon/Condensed loaves must not be sliced.
4. All products to be made from flour purchased in Western Australia
5. Entries limited to one entry per class, per exhibitor / Per bakery site.
6. All bread entries must arrive at ambient temperature or below
7. Where married loaves are to be judged, the weight of each half
of the pair is the stipulated weight
8. The Chief Steward's decision will be final in all matters relating to
disqualifications and or competition placing.
9. Pastry products containing meat, cream, chocolate etc. much arrive chilled
10. All products entered by apprentices must be made by the apprentice themselves
without assistance.
11. All products must be made on the premises of employment
12. Any Exhibit not achieving a minimum score of 70 points during judging will be ineligible for a placing ( prize )
13. Standardisation of Tin ware for WA Baking Shows Requires entries to be baked in Tins or Trays as indicated.
Signature:
Date:
ENTRY FEE - per class is $15.00 for BIEAWA Members and $25.00 for Non-Members
Become a member today of BEIWA for a little as $50 per annum and save on your entry costs.
Number of categories entered @ $_______ / each
= Amount $
TOTAL $
(Enclosed)
I wish to become a member of BEIWA today $_______ ( Tick box if Yes )
PAYMENT DETAILS
Payment can be made by Cheque, Credit Card or Direct Deposit.
Please retain a copy of this document as your TAX INVOICE (A.B.N. 55 902 723 099)
1.
2.
Please attach cheques to your application, made out to BIEAWA, PO Box 8463, Perth Business Centre, 6849 - for the correct total.
Visa
MasterCard
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(card number)
3.
-------------------- /
-------------------- / --------------------
-------------------- /-------------------(expiry date)
( cvv )
EFT - please pay to bank account A/C Name: Baking Industry Employers Association of WA BSB:036-055 A/C 117964 REF:2017 AWARDS
And then email remittance advice to [email protected]
T: 08 9427 0832 | F: 08 9427 0833
PO Box 8463, Perth Business Centre, WA 6849 | 36 Brisbane Street, Perth, WA 6000
Web: www.bieawa.asn.au | email: [email protected] | facebook: www.facebook.com/BIEAWA
Official Entry Form
Western Australian Commercial Bread and Pastry Competition 2017 - Wednesday, 24th May
2017(Entries Close 5.00 pm, Wednesday 17th May 2017)
ENTRY FEE - Per class is $15.00 for BIEAWA Members and $25.00 for Non-Members
Class
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
23.
25.
Section: Pastry Cooking
Class
Traditional Anzac Biscuits,
3 only (no added decoration) Finished Baked Weight Range 100 –
120 grams
Swiss Roll Jam Filled, 1 only, Castor Sugar Topping, Sponge texture,
no more than 18cms in length. Finished Baked Weight Range 300 –
350 grams
Caramel Slice, 3 only, single serve. Shortbread base, caramel layer
and chocolate topping. . Finished Baked Weight Range 100 – 120
grams
Apple Slice, 3 only, Shortcrust base & top, spices can be added,
Single serve size. . Finished Baked Weight Range 180 – 200 grams
Fruit Mince Slice, 3 only, single serve. Shortcrust base & top, spices
can be added . Finished Baked Weight Range 180 – 200 grams
Cup Cakes (Vanilla) Decorated 3 only. . Finished Weight Range
150 –180 grams
Gourmet Beef Pie, (Diced Beef only NO mince ) 3 only, Single serve
size. Finished Weight Range 190 – 250 grams
Blueberry Fruit Muffins ( large ) , 3 only Finished Baked Weight
Range 180 – 220 grams
Chocolate Chip (chocolate chip) Muffins, 3 only (large). Finished
Baked Weight Range 180 – 200 grams
Apple Strudel Bar, 1 only, puff pastry: apple being the main filling,
not to exceed 20cms in length
Meat Beef Pies (mince or diced meat), 3 only, Short crust base and
puff pastry top - lamination evident, single serve size. Finished
Weight Range 180 – 220 grams.
Pasties ( Traditional ) meat/vegetable, [puff pastry with lamination
evident, 3 only, Finished Weight Range 180 – 220 grams
26.
Chicken Curry Pies (minced or diced chicken meat), 3 only, Short
crust pastry base and puff pastry top - lamination evident, Finished
Weight Range 180 – 220 grams
Chicken Vegetable Pie, (minced or diced chicken meat), 3 only,
Short crust base & puff pastry top - with lamination evident Finished Weight Range 180 – 220 grams
Sausage Rolls, 3 only, singe serve size , Puff Pastry with some
lamination evident Length Range 12cm – 14cm Finished Weight
Range 180 – 220 grams
Apple Pie Large Family Size Round, 1 only, round with enclosed top
(not an open lattice). Apple is the only fruit filling acceptable.
Finished Weight Range 8000 – 900 grams
Round Apple Pies, 3 only, with enclosed pastry top - apple is the
only fruit medium acceptable - Finished Weight Range 150 – 200
grams
Gateaux (torte) 16 portions, 1 only, any flavour or design, no fresh
cream. No extra display material or stand allowed.
Vanilla Slice (traditional style), 3 only. No cream permitted, Plain
White Icing , no marbling or feathering. Finished Weight Range 180
– 220 grams
Chocolate Éclairs (finger), 3 only, fresh cream filling, no added
flavours, chocolate topping. Finished Weight Range 150 – 180
grams
Scones Plain Traditional (buttermilk) – 3 only single serve Finished
Weight Range 100 – 120 grams
Fruit Scones ( sultanas ) 3 only single serve Finished Weight Range
100 – 120 grams
Cheese Cake Unbaked Decorated Large round 18 -22cm
Free standing (not in foil) ,
Mud Cake, Decorated 1 only (chocolate) 203mm size guide
38.
27.
28.
29.
30.
31.
32.
33.
34.
35.
36.
37.
39.
Section: Bread
(HOT BREAD WILL NOT BE ACCEPTED)
Continental White Loaf (Italian/Franzola loaf), 1 only, Weight Range 850 945 grm - , open texture. Baked on flat tray or oven floor.
Married Pair Upright Loaves White , Weight Range 760 - 840 grm
(400grm each half ) , Tin #122b Tin size: 267mm by 108 mm top inside of
pan
Devon Condensed White, Weight Range 617 - 682 grm, No Seeds, 1 Loaf
only, Tin #122b. Tin size: 267mm by 108 mm top inside of pan
Devon Condensed Wholemeal,1 Loaf only, Weight Range 617 - 682 grm
Tin #122b Tin size: 267mm by 108 mm top inside of pan
Devon Condensed Multi Grain, 1 loaf only Weight Range 617 - 682 grm,
Tin #122b. Tin size: 267mm by 108 mm top inside of pan
French Stick, no seeds, White, Weight Range 332 - 367 grm no more than
7 cuts, fine texture. Tray A-S540.
Fruit Loaf (Hi Top), 1 only, Weight Range 485 -535 grm, 30% fruit on flour
weight, no glaze, baked in bread pan
Vienna Loaf, (Pane di Casa ), 1 only, Weight Range 447 -492 grm no seeds,
white, baked on flat tray or oven floor.
Wholemeal Cob, 1 only, , Weight Range 427 -472 grm no seeds, baked on
tray or oven floor only.
Four Strand Plait, 1 only, white, Weight Range 617 - 682 grm, baked on
flat tray or oven floor.
Sourdough Loaf, 1 only, Weight Range 807 - 890rm grm. Baked on flat
tray or oven floor.
Turkish Bread Loaf (Pide) 1 only, Weight Range 456 - 504 grm , No
toppings ( Course salt and or oil is allowed ), Baked on flat tray or oven
floor.
Fruited Hot Cross Buns, 6 only Batched buns ( not individual separate
buns ), Spices allowed , minimum 30% fruit content. Weight Range 500 –
555 grm, Must have crosses on top of buns.
Rye Bread Loaf, 1 only, Weight Range 807 - 892 grm, Baked on flat tray or
oven floor. ( not in a bread tin )
40.
Round Cob, 1 only, white Weight Range 427 - 472 grm , no seeds, Baked
on flat tray or oven floor.
41.
White Bread Rolls, 3 only, not batched, total combined weight Range 218
- 242 grams. Baked on flat tray or oven floor.
42.
Wholemeal Bread Rolls, 3 only, not batched, total combined weight
Range 218 - 242 grams , Baked on flat tray or oven floor.
43.
Ciabatta Loaf, Weight Range 400 to 500grm, baked on flat tray or oven
floor.
Apple / Custard Scrolls 2 only ( total combined weight Range 228 - 252
grams) Sweet white scroll topped with dusting of cinnamon sugar
44.
45.
Fruit Cinnamon Scroll 2 only , total combined weight Range 228 - 252
grams) Sweet dough topped with white icing
46.
French Baguette White, Weight Range 104 - 115 grm no seeds, no more
than 5 cuts, fine texture. Tray guide A-S540.
Turkish Dinner Rolls, White, 3 only, not batched, Total combined Weight
Range 171 - 190 grams. Baked on flat tray or oven floor.
Light Rye Loaf, 1 only, HI Top , Weight Range 650 – 720grm , baked in
bread pan ( dusted topping allowed )
Savoury Scrolls, 2 only, Total combined weight range 228 - 255 gms .
baked on flat tray .
47.
48.
49.
Apprentice Pastry Cooks ONLY
P1.
P2.
P3.
P4.
Apprentice Bakers ONLY
Fruit Mince Pies, 3 only, short crust top & bottom
(hand-made) with traditional fruit mince filling. Finished Baked
Weight Range 180 – 220 grams
Decorated Birthday Sponge, 1 only,
with handwritten greeting, no fresh cream
No extra display material or stand permitted.
Fruit Scones, ( sultanas) 3 only single serve , Finished Baked
Weight Range 100 -120 grams
B1.
Assorted Cookies, 8 only, Finished Baked Weight Range 320 – 360
grams
B4.
B2.
B3.
Vienna Loaf, White, baked on flat tray,
Weight Range 427 – 472grm, no seeds. 1 only, hand moulded by
apprentice.
Assorted White Mini Rolls, no seeds, 8 only, Total combined Weight
Range 304 – 320grm baked on flat tray or oven floor. Hand moulded by
apprentice.
4 Strand Plait.
White baked on flat tray or oven floor. 1 only, Weight Range 617 - 682
grm, hand moulded by apprentice.
Devon Condensed White, no seeds,
1 loaf only, Weight Range 617 - 682grm, Tin #122b. Hand moulded by
apprentice.
Tin size: 267mm by 108 mm top inside of pan
WA Premier Meat Pie Award
WA’s Savoury Pastries of the Year Award
"WA Premier Beef Meat Pie Award" for best plain beef meat pie.
Awarded “ WA’s overall best savoury pastries exhibitor “ in
The top scoring Plain Meat Pie (category 11) will win a free entry
(including courier fee of product) for
"The Official Great Aussie Pie Competition" in September 2017,
held at the Melbourne Convention & Exhibition Centre
as part of the Fine Food Australia event.
Special Prize for The Most Successful Apprentice
in combined Bread & Pastry
classes 11 ,12 , 14 and 15
Special prize awarded on Presentation Night
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Prize - Bakers Tool Kit - Courtesy of Bake-Quip