2012 APPLICATION & RULES 5th Annual ABRBC

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2012 APPLICATION & RULES

5th Annual ABRBC

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OBJECTIVES OF THE CONTEST:

California Raisin growers seek to recognize and reward the creativity of America’s professional and student bakers and encourage new product development.

On behalf of our growers, the California Raisin Marketing Board hopes to increase awareness of the endless varieties of bread products that can be made from the best selling, all natural, dried fruit product in the world – California Raisins.

The California Raisin industry seeks to help commercialize as many California Raisin breads as possible for consumers to enjoy.

CONTEST DATES:

The contest begins January 1, 2012. All entries accepted through July 15, 2012. All Applications are to be received during this time and postmarked by due date.

• Preliminary Judging – August 2012.

• Final Bake-off, Judging and Awards Ceremony – October 11-13, 2012.

CONTEST FINALS

Nine (9) ﬁ nalists from each Professional category and three (3) from each Student category will be chosen to participate in the Final Bake-off.

Contest Finals Location:

Final Bake-off Judging will be held at: AIB International, 1213 Bakers Way, Manhattan, KS 66502 Travel expenses (including round trip coach airfare and three night accommodations and meals) to the AIB will be provided to all thirty-six (36) ﬁ nalists.

Winning Categories:

(Please see Contest Rules No.4 for legal standard of raisin content)

Professional: Best Wholesale/Commercial Raisin Bread – Three (3) prizes to be awarded* Best Artisan Raisin Bread – Three (3) prizes to be awarded*

Best Breakfast Item – Three (3) prizes to be awarded*

*The California Raisin Marketing Board seeks to encourage the use of healthy ingredients. This 5th Annual ABRBC will offer 1 of the 3 prizes in each “Professional” category to a winning baker using 100% whole grain for the ﬂ our or to a winning baker who creates a gluten-free product.

Student: Best Artisan, Breakfast Item or Wholesale/Commercial Raisin Bread – Three (3) prizes

to be awarded

PRIZES*

The twelve (12) winners will each enjoy a ﬁ ve (5)-day trip to California that includes tours of Yosemite National Park and the San Joaquin Valley and a visit to The Culinary Institute of America, in Napa Valley, scheduled for the Spring of 2013. All thirty-six (36) ﬁ nalists will receive medals, plaques, and industry-wide publicity. As part of public relation efforts, the California Raisin Marketing Board will publish a book containing the twelve (12) winning formulas of the Final Bake-off. The formula book will be available to any interested baker.

* California trip details are subject to change. Exact dates will be determined after the Final Bake-off. If unable to attend the California tour, other trips will not be substituted. See contest rules #11 for further details.

The value of the trip to California may be taxable. Prize winners shall be solely responsible for all federal, state and/or local taxes, and the reporting consequences thereof. Value of the trip to California is estimated at $2,500. Please consult your tax advisor for further details.

ELIGIBLE CONTESTANTS

• Bakers and Research & Development staff of commercial baking companies • Craft Bakers and Retail Shop Owners/Managers

• Certiﬁ ed Baking Teachers

• Students in Accredited Baking Programs

• Bakery Technicians at Bakery Supply Wholesalers, Flour Milling Companies and Other Allied Bakery Ingredient Suppliers

• Participants must be 18 years and older

For contest related questions: contact Th eresa Cogswell at (816) 820-5364 or [email protected].

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NAME

EMPLOYER/SCHOOL NAME

JOB TITLE

ADDRESS

PHONE

CELL

PHONE

FAX

EMAIL

HOW DID YOU HEAR ABOUT THE CONTEST

MEMBER

� BREAD BAKERS GUILD OF AMERICA � RPIA

IS YOUR PRODUCT

� Whole Grain � Gluten-free

WHAT INSPIRED YOUR CONCEPT (50 WORDS OR LESS)

* Please submit a separate application for each formula. Additional applications available at:

http://www.LoveYourRaisins.com

(specify danish, pastry, etc.) (specify danish, pastry, etc.)

� PUBLICATION � ONLINE � RAISIN SUPPLIER � BAKERY

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NAME OF PRODUCT

FINISHED PRODUCT DIMENSIONS

L W H

SHAPE

% of California Raisin product to total ﬂ our weight:

PRODUCTION TIME

NUMBER OF LOAVES THAT CAN BE MADE FROM 5 LBS. OF FLOUR

SUGGESTED RETAIL PRICE

PLANNED LAUNCH DATE

ORIGINAL FORMULA IS IN

� METRIC (g/ml) � US (oz/lb)

FORMULA

SUGGESTED RETAIL PRICE

PLANNED LAUNCH DATE

SUGGESTED RETAIL PRICE

PLANNED LAUNCH DATE

L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H L W H

Flour in pre-ferment and ﬂ our in ﬁ nal dough = 100% Round all weights to (1) one decimal point.

Suggested conversion: 1 ounce = 28.35 grams Ingredients

Preferment

(Sponge, starter, levain,

poolish, sourdough, biga, mother) Final Dough Total Formula

US/oz Metric/g Bakers % US/oz Metric/g Bakers % US/oz Metric/g Bakers %

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PROCEDURE FOR FINAL DOUGH

Mixing Time Mixing Speed Dough Temperature Fermentation Time Fermentation Temperature Folding If Needed Dividing Weight Resting Time Make Up Proofi ng Time Proofi ng Temperature Proofi ng Humidity Type of Oven Baking Temperature Baking Time Steam if Needed Finished weight

ADDITIONAL PROCEDURES

PROCEDURE FOR PRE-FERMENT

Mixing Time

Dough Temperature Fermentation Time

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California Raisin Marketing Board Attn: Dori Rothweiler

2445 Capitol Street, Suite 200 Fresno, CA 93721

Phone: (559) 248-0287 Fax: (559) 224-7016 Email: [email protected]

ATTACH PHOTOS

(required)

Photo of ﬁ nished product.

Photo of internal structure. (slice diagonal)

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CONTEST RULES:

1. Applications must be properly fi lled out with complete information requested, including having all formulas calculated at the minimum in baker’s percentages. Applications not properly fi lled out will be disqualifi ed. 2. Color photos of the fi nished loaf of bread and a cut cross section must accompany the application.

3. Each baker may enter up to three (3) different formulas.

4. For the commercial and artisan yeast bread categories, the legal standard of identity for raisin bread in the U.S. is 50% of raisins to dry ﬂ our weight. This is the minimum acceptable California Raisin content for this contest. The breakfast item category (pastries/rolls/danish, etc) will adhere to a 25% California Raisin content to dry ﬂ our weight. It should be noted that California Raisin content may be made up of California Natural Sun-dried Seedless Raisins, California Golden Seedless Raisins, other California Raisins, California Raisin Paste and/or California Raisin Juice Concentrate.

5. Formulas submitted for this contest must have been developed by the contest applicant. No formulas will be accepted from any previously published source and applicants will certify that the formulas submitted are original on their application.

6. Preliminary judging will be based wholly on the application submitted with color photographs, the proper formula(s) calculated correctly in the US oz/lb, Metric g/ml, Yield % and Baker’s % measurements,

the description of the process used in creating the raisin bread, the planned retail price of the fi nished product, fi nished weight, the name of the product, concept inspiration and any other details that help the judges understand the process used in developing this product. The decisions in the Preliminary Judging are fi nal. 7. Raisin bread products already in commercial distribution are eligible for the contest, as well as newly created products, which can be commercialized. The key objective of the contest is to identify and help promote “America’s Best Raisin Bread.” The California Raisin Marketing Board is seeking the best raisin breads possible based on taste, appearance, creativity, and value.

8. Final Bake-off Judging of the thirty-six (36) fi nalists will take place at The American Institute of Baking (AIB). Applicants will use the equipment available at the AIB including scales, mixers, proofers, and ovens. Two separate evaluations will take place by the judges. The fi rst evaluation will be during production and each baker will be judged based on effi ciency during production, attitude during production, appropriate baking attire, cleaning of the baker’s work station and the fi nished product. The second evaluation will be at the presentation and tasting in front of the judges. Each raisin bread will be evaluated regarding name, planned or actual price per unit of sale, timing of launch date if not already for sale, percentage of California Raisin content to dry fl our weight, taste, appearance (of fi nished product and cut cross section), marketability on price, processing effi ciencies, cost performance and the unique way California Raisins are used in the product. The decisions of the judges in the Final Bake-off Judging are fi nal.

9. All applicants should have the approval of their respective company offi cials to enter the contest, to attend the fi nal competition, and to accept all prizes. Prizes are non-transferable. Applicants and their companies should also participate in any publicity resulting from winning the contest or being a fi nalist.

10. Each formula submitted shall list all of the ingredients without exception. When a commercial product (ingredient) is used, its generic name, not its product or brand name shall be listed.

11. The twelve (12) winners will each enjoy a ﬁ ve (5)-day trip to California that includes tours of Yosemite National Park and the San Joaquin Valley, and a visit to The Culinary Institute of America, in Napa Valley, scheduled for the Spring of 2013. *It is anticipated that winners will be willing and able to attend the contest trip, which typically takes place in early March. Other trips will not be substituted. For student winners, however, a $1,000 scholarship may be granted if the student is unable to attend due to class or work schedule. All thirty-six (36) ﬁ nalists will receive medals, plaques, and industry-wide publicity. As part of

public relation efforts, the California Raisin Marketing Board will publish a book containing the twelve (12) winning formulas of the Final Bake-off. The formula book will be available to any interested baker.

* California trip details are subject to change. Exact dates will be determined after the Final Bake-off.

PRODUCTION TIME FRAME:

1. All formulas submitted need to be produced within a total time frame of ten (10) hours.

2. Preparatory work is allowed for four (4) hours on the day before the ﬁ nal competition. The time allocated for production during the Final Bake-off Judging is six (6) hours.

3. No work will be allowed outside the above times. Assistance will be provided at AIB to assure fair access to all needed equipment and work schedules will be provided for each ﬁ nalist to assure proper ﬁ nish times can be met. 4. Finalists can bring in sealed and scaled ingredients.

5. When a formula requires soaked raisins and/or other soaked ingredients and preprocessed rye ﬂ our, graham ﬂ our, oatmeal, pre-ferments and sour doughs, these ingredients can be brought to the Final Bake-off Judging competition if all the individual ingredients, their amounts, complete instructions and production time required are provided on the submitted application.

NOTIFICATION OF WINNERS:

1. All ﬁ nalists will be notiﬁ ed by telephone or e-mail after the Preliminary Judging in August 2012 to assure adequate time to arrange for the trip to the Final Bake-off Judging on October 11-13, 2012.

2. Winners will be asked to sign a release that allows the California Raisin Marketing Board full rights to use the winner’s name and likeness for related publicity to the contest. Winners may be asked to be available, at the California Raisin Marketing Board’s expense, for tradeshow appearances, and conduct, if appropriate, demonstrations on behalf of the California Raisin Marketing Board.

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CALIFORNIA RAISIN MARKETING BOARD

2445 Capitol Street, Suite 200 • Fresno, CA 93721 • Tel. (559) 248-0287 • Fax (559) 224-7016

2012 APPLICATION & RULES 5th Annual ABRBC