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THE NEW STAR OF SOUTH AFRICAN CAKE Interesting com

THE NEW STAR OF SOUTH AFRICAN CAKE
Interesting competition to see who can succeed by making the best cake. It is a contest for South African artists only. Those who live in South Africa or if you are a South African citizen living abroad, you can enter this contest. For non-South African artists, see COUNTRY CAKE STAR competitions. If your country is not listed on the representations page, you can register for the CAKE STAR INTERNATIONAL COMPETITION. Entries not by South African artists will be considered disqualified even if the entry fee has been paid.
Registration dates: 01.09.2022 to 31.03.2023
Deadline to submit entries: 31.03.2023
Announcement of the finalists: 15.05.2023
Announcing the stars of the cake: 15.06.2023
WHAT WILL THE COMPETITION BE LIKE?
STEP 1
The first step is judged based on the technical points. In the first step of judging your participation will be evaluated by technical points by the judge of your category, which are: General impression, presentation and exhibition, creativity, degree of difficulty and execution of techniques. These will be the key points that the judges will evaluate about the participation through photos. The five criteria will be calculated with a maximum of 20 points each, their total can be a maximum of 100 points from the judge.
STEP 2
The second step is judging the wow factor. In the second step, the participation, will be evaluated by the rest of the judges except the category judge, according to wow factor. Wow score, it can be a maximum of 100 points from the general impression of the post. Final scores to know the star of the cake of each category, will be calculated by technical points + wow points.
South African entrants who want to compete must send entry photos to
southafrica@cakestarcompetition.com. You can also send your photos through www.wetransfer.com without any upload limit with the original resolution quality of your input.

BAKERS IN POLAND ANALYZING THE CURRENT SITUATION T

BAKERS IN POLAND ANALYZING THE CURRENT SITUATION
The CECH PIEKARZY I CUKIERNIKÓW W GDAŃSKU - GDAŃSK GUILD OF BAKERS AND PASTRY MAKERS – Poland - holding another meeting of the stationary board and discussing the current situation in the industry in Poland, product of analyzing the news of the reality of recent times.
We mentioned that the GDAŃSK GUILD OF BAKERS AND PASTRY MAKERS was established in 1945, although the roots of the culinary trade certainly go back much further, namely the 14th century. Craftsmen from the food industry were among the first to work in the liberated and destroyed Gdańsk, providing the inhabitants with basic food products. Among the pioneers who started their activity in 1945 and later handed them over to their successors, there were many artisans of great merit for the region. Gdansk is a port city on the Baltic coast of Poland.

FRANCE: PROMOTING THE BAKERY OF TOMORROW Read the

FRANCE: PROMOTING THE BAKERY OF TOMORROW
Read the editorial of the President of the CNBPF at https://panaderos.info/?p=8967
THE President of the CNBPF -CONFÉDÉRATION NATIONALE DE LA BOULANGERIE-PÂTISSERIE FRANÇAISE-, DOMINIQUE ANRACT published his editorial entitled "LET US UNITE TO PROMOTE THE BAKERY OF TOMORROW" and in which he mentions the crisis that is being suffered due to the high costs and that bakers in France endure, but also proposes a more optimistic vision towards the future to keep the value of Bread and crafts high. Says Anract: No, the artisan bakery is not dead, but it must evolve, this crisis forces us to We bakers must unite to promote the artisan bakery of tomorrow, to see the continuity of a business model that intertwines the territory and offers daily to 12 million of our compatriots quality products that have history and are the result of artisan know-how. precious. The editorial of the President of the CNBPF at https://panaderos.info/?p=8967

INTERNATIONAL CROISSANT DAY Learn about the story

INTERNATIONAL CROISSANT DAY
Learn about the story at https://panaderos.info/?p=8963
International Croissant Day was celebrated on January 30. The idea of celebrating this date is to publicize a piece of pastry, which is widely accepted in the world due to its rich flavor, aroma and crunchy texture, in addition to the fact that it can be eaten at any time of the day. The croissant is a food originating in Vienna (Austria), although many people believe that it comes from France. It is made with three simple ingredients, puff pastry, yeast and butter. As for its creation, many stories have been told, but the one that has gained the most strength and interest among scholars of the subject is that this pastry was an invention of the Viennese bakers as a way of celebrating their triumph over the attack of the empire. Ottoman to this city in the 17th century. Learn more about this at https://panaderos.info/?p=8963

CIPAN CONGRESS IN CHILE CIPAN authorities have con

CIPAN CONGRESS IN CHILE
CIPAN authorities have confirmed the holding of its Annual Congress in the city of Viña del Mar, Chile, from April 18 to 20. The President, ALVARO PENA, has ratified that together with the authorities of FECHIPAN - Chilean Federation of Bakers - the Congress will be held, for which the authorities of all the participating countries have been notified so that they can contribute the topics that they consider of interest to be treated at that event. An invitation is also extended to the authorities of UIBC, the International Union of Bakers and Pastry Chefs.

MEETING OF CEOPPAN WITH THE CABINET OF THE SECRETA

MEETING OF CEOPPAN WITH THE CABINET OF THE SECRETARIAT
POWER STATUS
The Spanish Bakery Confederation - CEOPPAN -has held a meeting with the Cabinet of the Secretary of State for Energy. In it, they have been presented with our updated crash plan, and they have agreed to study the proposed measures to see which ones could correspond to their department, as well as to facilitate contact with the departments/Ministries on which other measures depend (basically Industry and Treasury). These proposals are:
1.- Direct aid to offset energy cost overruns 2022 compared to 2021.
2.- Inclusion of the bakery sector in aid for diesel and gasoline.
3.- Speed up the VAT refund as much as possible, given the excess VAT paid in the
previous exercise. The convenience of requesting in Agriculture some of the measures that the Ministry is implementing for farmers has also been seen.

THE DOUGH CONDITIONERS Learn about this topic at h

THE DOUGH CONDITIONERS
Learn about this topic at https://panaderos.info/?p=8959
Dough conditioners help bakers stay ahead of trends, can improve dough handling, gas formation and retention, loaf volume, crumb structure and texture, development, and color crust, overall appearance, sliceability of the baked product, and more.
Dough conditioners will interact with the gluten matrix of a dough to modify it for consistent development and interaction with other active ingredients. Ultimately, they provide bakers with a more consistent crumb structure in industrial baking settings and slow down the aging process of the finished product to improve shelf life and provide consistent texture and structure. An interesting technical note at https://panaderos.info/?p=8959

CEBP MEETING A virtual meeting of the Working Grou

CEBP MEETING
A virtual meeting of the Working Group of the CEBP-European Confederation of National Bakery and Pastry Organizations- was held to discuss the developments in food legislation that occur in the European Community, highlighting the importance of bakeries in the economy and in the culture of Europe.

GERMAN CHAMPIONSHIP OF MASTER BAKERS Learn more at

GERMAN CHAMPIONSHIP OF MASTER BAKERS
Learn more at https://panaderos.info/?p=8955
For the fifth time, the German bakery sector organizes a championship for the best master bakers in the iba, for which the registration period has already started and the important thing is that the winners will be accepted into the German national bakery team. While a German championship takes place in Weinheim every year in the youth sector - this is where the best of the annual officer tests compete - the master bakers only have the opportunity to prove themselves in years in the iba to be held in the next month of October. Information at https://panaderos.info/?p=8955

BAKERS OF SPAIN: VERY DIFFICULT TIMES The editoria

BAKERS OF SPAIN: VERY DIFFICULT TIMES
The editorial at https://panaderos.info/?p=8948
In the editorial published periodically by Eduardo Villar Romo, President of CEOPPAN, the Spanish Confederation of Bakers and Pastry Chefs, he mentions the difficult situation that Spanish bakers are going through and the actions that the Confederation has organized, especially demanding and mobilizing before the authorities of Government, which still do not generate the expected responses. And he also asks the bakers of his country to support the Confederation in all this action. Read it at https://panaderos.info/?p=8948

GÜNTHER KOERFFER IN "THE BIG CELEBRITY BAKING"
Günther participates these days in an important television show in Germany dedicated to bakers and pastry chefs. There are six episodes that are broadcast every Wednesday in this seventh season. It is the largest baking show in Germany with the highest level and an audience of 17 million viewers. He is a jury member and has participated for several years. There is a reason he is the President of UIBC, he is the most recognized Pastry Baker in the world. Proud of him. Thanks Günther..!!

GERMANY HAS THE BREAD OF THE YEAR 2023 The report

GERMANY HAS THE BREAD OF THE YEAR 2023
The report at https://panaderos.info/?p=8942
The KÜRBISSAMENBROT -PUMPKIN SEED BREAD- is the "BREAD OF THE YEAR 2023", it is delicious, healthy and striking. The first official cut was made as part of the Green Week by the Central Association of the German Bakery Trade together with the Federal Food Minister CEM ÖZDEMIR. Every year the scientific advisory board of the German Bread Institute selects the "Bread of the Year". In 2023, the pumpkin seed bread convinced the jury and won the title. The most important competition criteria are tradition, popularity and ingredients. The aim of the contest is to improve knowledge about the different types of bread and to strengthen the culture of German bread as a recognized cultural asset in the country. Last year the wood oven won. The report at https://panaderos.info/?p=8942

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