16th UIBC Junior World Pastry Championship “under 25”
New!! - TARIFF & SHIPPING INSTRUCTION_TIBS2014
Update!! - Table of equipments and tools prepared by TBA
※2014 Taipei International Bakery Show：2014/3/13~3/16
※2014 UIBC competition：2014/3/13~3/15
※Taipei World Trade Center Nangang Exhibition Hall
No.1, Jingmao 2nd Rd., Nangang Dist., Taipei City 115, Taiwan (R.O.C.)
2014 UIBC Competition Registration
※ Last date of registration: November 30, 2013
2014 UIBC Competition Rules
※ Competition Rules
2014 UIBC Competition Schedule
※ 2014 March 13: Teams report in
2014 UIBC players and referees accommodation notice
※ The association will providing the players / referee a single room free accommodation
※ As for other members the association will also providing special rate of room
accommodation from March 11, 2014 - March 18, 2014.
(More accommodation information details will updated soon)
EquipmentEquipments for contestants provided by TBA.pdf
The UIPCG Junior World Championship is a benchmark test of upcoming talents in the confectionery trade. Within the scope of this World Championship upcoming talents shall be encouraged and the image of this craft shall be made well-known to a broad public.
The Junior World Championship is organised every two years in years with even dates. The UIPCG General Assembly decides upon the venue.
The organisation of this competition is incumbent upon the member state appointed by the UIPCG. The execution can be conferred to an organising committee, the member association however retains overall responsibility.
Six months before the competition takes place the board of the UIPCG has to accept the detailed concept presented by the organising member association.
The World Championship is under the patronage of the UIPCG, the General Secretariat coordinates the organisation and is responsible for the invitation of entries and registration procedure.
Each country takes part at most with two confectioners. These two confectioners must be determined in a national competition. Both participants work independently.
In the year (1st January) of the competition participants must not exceed the age of 25.
Participants may only participate once in the Junior World Championship for under 25s.
Member associations receive the relevant documents for the competition at least eight months in advance.
The final date for registration is six months before the competition starts at the latest. The registration has to be submitted by the member association in written form and sent to the UIPCG General Secretariat. The registration must include a personal CV (including the participant’s professional career), as well as evidence of the participant＇s age. Documents with illustrated recipes of the participant’s own competition work have to be submitted to the jury on the first day of the competition.
The General Secretary verifies the incoming registrations and grants the admission to the competition according to the order of the registrations.
The competition work to be performed at the event is announced together with the other documents of the competition. For each Junior World Championship the work that has to be carried out by the competitors newly defined.
During the ongoing competition jury members elaborate the competition programme valid for the next Junior World Championship under the supervision of the chief expert.
The costs for board and lodging of the competitors and the members of the jury have to be borne by the organising member association.
Venue, date, time and agenda of the competition are announced to the competitors by the General Secretary following confirmation of their registration. Moreover competitors receive a list detailing the available equipment and raw materials as annexed to the rules of competition. Equipment and raw materials that are not included in this annex have to be brought along by the competitors.
The competitor ranked first receives a cup and 1200 €.
The competitor ranked second receives a cup and 800 €.
The competitor ranked third receives a cup and 500 €.
All participants receive a medal of participation with a certificate.
Each participating country appoints one member of the jury. This announcement has to be effected together with the appointment of the competitor by the member association.
Jury members have to possess relevant professional experience and be active in this vocational field. The jury member must be able to speak English or accompanied by a professionally experienced translator.
Jury members may not judge participants of their own country. Experience in national competitions or in auditing is a precondition for the appointment as a member of the jury.
The UIPCG board appoints the chief expert twelve months in advance.
The chief expert coordinates the briefing and supervision of the participants and the assessment of the work performed. He introduces the jury members to their tasks. An approved valuation system of the UIPCG board is in place for this purpose.
The organising member association appoints one expert who supervises the workshop and assists the chief expert. This expert is responsible for equipment, hygiene and raw materials.
Remuneration of the members of the jury is the responsibility of the respective participating countries.
The organisers reserve the right to decide upon the publication of recipes, photos and/or films of the work produced.
Access to the rooms where the competition is held is only granted to competitors, jury members, the President and the Secretary General of the UIPCG and the assigned auxiliary personnel. Access control is ensured by the organisers.
The competitors are required to wear working clothes. The organisers reserve the right to stipulate that emblems of sponsors have to be affixed to the clothing.
The jury’s decision is not challengeable.
Agreed upon and approved by the UIPCG General Assembly in Hamburg on 10th March, 2013
Gerhard Schenk Robert Widmann
President Secretary General
Work to be performed at the competition:
Candidates can themselves select their theme for the World Championship.
However, all prepared pieces must be oriented to the selected theme.
1 Piece of decor
A piece of decor made of sugar (caramel), chocolate, praline, marzipan or plastillage or a combination of the mentioned raw materials has to be manufactured. The presentation of the chocolates has to be integrated into the decor piece.
1 Fancy cake (entremet)
Two entremets with a diameter of approx. 20 cm must be manufactured. One entremet is for tasting and the other for presentation purposes. Both entremets must be decorated with a decor made of sugar.
1 Ice cream
Two frozen ice cream desserts for 8 persons have to be made; one ice cream dessert is for tasting and the other for presentation purposes. Both ice cream desserts must be decorated.
An assortment of four different chocolates (about 12 g per piece), at least 10 pieces per kind, which means a total of 40 chocolates, have to be completely manufactured on the spot.
Six chocolates per kind have to be available to be tasted by the jury.
The presentation of the other chocolates has to be integrated into the decor piece.
A maximum number of two kinds of chocolates may be casted.
5. Dessert on a plate
Seven identical desserts on a plate must be made, 6 of which are for the jury and one for presentation purposes. The dessert shall be made of at least 4 different components. Each candidate will receive a goods basket for the dessert. These ingredients, among others, must be used to make the dessert. The contents will be announced and issued on the day on which the workplaces are assigned. The six plates for the jury will be provided.
The candidate has to manufacture two different figures of his/her own choice. He/she must make 4 identical pieces of each figure, which means a total of 8 pieces. This work will not be tasted but just assessed according to aesthetic criteria. All basic mixtures used in the confectionery trade can be used and combined (marzipan, chocolate coating, praline, etc.).
7. Allocation of points
1 Piece of decor > 70 points
2 Fancy cake (filling) > 50 points
3 Ice cream > 50 points
4 Chocolates > 50 points
5 Dessert on a plate > 40 points
6 Figures > 30 points
7 Compliance with the rules and hygiene > 30 points
8 Total 320 points
Points are awarded for:
degree of difficulty
8. General Rules
All participants are required to work alone and not in a team.
A total of 16 hours, distributed over 2 days, is available.
In addition there will be a preparation day of 6 hours be available.
At this day the following work is allowed to be done:
Setup of the working place.
Emission and weighing of the raw materials.
Production of gelatine sugar and decoration elements out of it (no whetting and coloured form design).
Production of sucrose and bottling in forms.
Precooking and inking of sugar / isomalt.
Inking and weighing of marchpane.
Decoration of the presentation table.
Documentation with illustrated recipes of the candidate’s own competition work has to be submitted to the jury on the first day of the competition.
All ingredients must be edible. All decorating elements have to be manufactured on site.
The use of silicone and plexiglass moulds is permitted.
The table measurements for the final presentation of the competition work will be announced separately.
The decoration of the presentation table will not be assessed. The requisite materials must be brought by the candidates themselves.
We hereby point out explicitly that it is not permitted for candidates to bring coloured and / or partially cooked sugar / isomalt.
It is not permitted to use pre-printed films for diverse pattern techniques. Such films have to be designed on site.
The goods basket for the dessert will be made up identically for each candidate by the UIPCG (on a neutral basis).
The chief expert undertakes not to divulge the contents of the basket to anyone.
Data form download:
TAIPEI BAKERY ASSOCIATION
Tel: +886 2 2882 5741