Reglement CMC 2019 GB .pdf



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GENERAL RULES
CHOCOLATINE WORLD CUP

The main purpose of this competition is to honour the work of dough-maker and the
handcraftmanship around a viennese pastry named « chocolatine » or « chocolate
bread » according to the different regions or countries .
It has been organized by the Fraternal league of artisans, in cooperation with its partners.
This world cup will take place as part of a group of candidates, on monday, 27 april 2019.
There will be three categories of candidates, who will compete against each others, in their
own categories :
-

20 candidates in the professionnal category
15 candidates in the apprenticeship training category
10 candidates in the amateur category

Clause n°1 – AREA and DATE
This World Cup will take place on monday, 27 april 2019 at Toulouse.
2 AREAS :
-

PRODUCTION Part : MIN of Toulouse
146 – 200 Avenue des Etats Unis – 31200 Toulouse

-

TASTING - RATING Part: Hôtel Palladia
271 Avenue de Grande Bretagne – 31300 Toulouse

2 JURY : one Technical panel for the Production part and another for the Tasting/Rating.
Jury are chaired by Mr Sylvain Herviaux, Meilleur Ouvrier de France Boulanger (best
baker workman in France).
Clause n°2 – INSCRIPTION (le droit d’inscription est gratuit)
Candidates must give their registration , with the following participation form, along with the
requested Recipes and Pictures form, at the following adress :
coupemondechocolatine@gmail.com
The qualification results will be communicated on friday, 19 april, and every candidate will
receive a confirmation.

GENERAL RULES
CHOCOLATINE WORLD CUP

Clause n°3 – SELECTION
Professional and Apprenticeship Training Category :
The candidate shall make a classic chocolatine, or chocolate bread, and a revisited
version of the same viennese pastry.
Each candidate shall send via email 1 detailled recipe form « Classic Chocolatine » and 1
recipe form « revisited Chocolatine ». Those forms must be sent along photos of the end
products and production steps.
Amateur Category :
The candidate shall make a revisited version of chocolatine, or chocolate bread.
Each candidate shall send via email 1 detailled recipe form « Classic Chocolatine » and 1
recipe form « revisited Chocolatine ». Those forms must be sent along photos of the end
products and production steps.
Contest is open to :
- Every artisan, professional and employee. There is a limit of one entry per baker's
shop permitted
- Every apprentice (no age limit)
- Every amateur
Weight of every cooked chocolatine or chocolate bread :
- Classic version : between 65 and 70 grs. (o.1433 lbs and 0,1543 lbs)
Revisited version : between 70 and 80 grs (0,1543 lbs and 0,1763 lbs)
On the recipe form, the candidate has to specify the cooking time and the cooking
temperature in a convection oven.
Clause n°4 – BASE MATERIALS AND MATERIALS
Each candidate shall bring his own dough (2x700g) or (2x1,543 lbs) and the necessary
small equipment for the realization of his work.
He or she shall also bring the garnish for the realization of the revisited chocolatine,
or chocolate bread.
At the championship, candidates will be able to use their own leaven.
For the foreign applicants, they will be able to realise their dough in an artisan baker
workshop in the region , on the eve of the contest.
Lamination will be operated manually using a rolling pin.

GENERAL RULES
CHOCOLATINE WORLD CUP

Base material made available for the candidates :
- Chocolate sticks Valrhona
- AOP butter 84% Lescure
- Flour (Fleurage)
- Eggs, salt, sugar (gilding)
Equipment made available :
- Working Plan
- Fermentation Room
- Cooling Unit
- Convection oven
- Positive cabinet
Every other necessary small equipment shall be taken by the candidates.
Clause n°5 – SUCCESSFULL CANDIDATES
The successfull candidates shall attach a 300 euros prudence cheque to the final inscription,
( refund on arrival or in case of exceptional circumstances) out to La Ligue Fraternelle des
Artisans.
Individual participation fee are:
- 60€ for professionals (free for members Ligue Fraternelle des Artisans)
- free for apprentices
- 35€ for amateurs
Once the participation of the candidate is confirmed , he shall send the prudence cheque and
the participation payment ( except for apprentices who will only pay for prudence check).
If the step is not validated , another candidate shall be qualified..
Transport and accomodation will be borne by the candidates . ( preferential rates will be
offered for accomodation.)
A passport photograph and a Curriculum Vitae will be required .
Every young student or apprentice will come on the final test with a teacher and an identity
card.
Clause n°6 – ALLOCATED TIMES
Allocated times:
- for smearing/tourage/detailing1h30 (1h for amateurs)
- for fermentation/cooking : 3h00

GENERAL RULES
CHOCOLATINE WORLD CUP

Professional Category :
At 6.30 am max, all the candidates are required to present themselves at Toulouse MIN with
their professional outfit. An anonimity reference number will be assigned to everyone.
Briefing at 6.45 am.
Between 7 am and 8.30 am, every candidate has to realize 12 classic chocolatines, or
chocolate bread, and 12 revisited chocolatines, or chocolate bread.
He or she will incorporate the chosen quantity of tourage butter AOP 84% Lescure.
Smearing, touring and detailing of the viennese pastries will be done with a rolling pin.
Revisited Viennese pastries will be presented on a tray.
Products must be cooked and out of the oven before 11,30 am.
Apprentice students Category :
At 8,15 am max, the students candidates – apprentices are required to present themselves
at Toulouse MIN with theur professional outfit. An anonimity reference number will be
assigned to everyone.
Briefing at 8,30 am.
Between 8,45 and 10,15 am, every candidate has to realize 12 classic chocolatines, or
chocolate bread, and 12 revisited chocolatines, or chocolate bread.
He or she will incorporate the chosen quantity of tourage butter AOP 84% Lescure.
Smearing, touring and detailing of the viennese pastries will be done with a rolling pin.
Revisited Viennese pastries will be presented on a tray.
Products must be cooked and out of the oven before 1,15 pm.
Amateur Category :
At 10 am max, amateur candidates are required to present themselves at Toulouse MIN with
their outfit. An anonimity reference number will be assigned to everyone. If they are related to
a figure, a random draw will be done beforehand.
Briefing at 10,15 am.
Between 10,30 am and 11.30 am, every candidate has to realize 12 revisited
chocolatines, or chocolate bread.
He or she will incorporate the chosen quantity of tourage butter AOP 84% Lescure.
Smearing, touring and detailing of the viennese pastries will be done with a rolling pin.
Revisited Viennese pastries will be presented on a tray.
Products must be cooked and out of the oven before 2,30 pm.
Each late candidate will be sanctioned with penality points.
After cooking, products will be submitted to the Technical Jury.
Working plans shall be free on schedule, if not, penalities will be applied.
Each candidate will choose a classic chocolatine and a revisited chocolatine to be
photographied.
During the fermentation period, he or she will choose the dishes to highlight the products. He
or she will be photographied too.
Viennese pastries will be positioned in a packaging (with the candidate number) to go to
Hotel Palladia, where will be the Tasting Jury.

GENERAL RULES
CHOCOLATINE WORLD CUP

Clause n°7 – RATING SCALE
Technical rating scale :
- Work gear and hygiene : 20 points
- Weight of viennese pastries and dough : 20 points
- Work technique : 20 points
- Cooking : 20 points
- Schedule respect : 20 points
Degustation rating scale :
- Shape and regularity : 20 points
- Tint and lamination : 20 points
- Texture (crispiness, smoothness, crunchiness) : 20 points
- Flavour : 20 points
Revisited chocolatine technical rating scale :
- Work gear and hygiene : 20 points
- Weight of viennese pastries and dough : 20 points
- Work technique : 20 points
- Cooking : 20 points
- Schedule respect : 20 points
Revisited chocolatine degustation rating scale :
- Shape and regularity : 20 points
- Creativeness : 20 points
- Texture (crispiness, smoothness, crunchiness) : 20 points
- Flavour : 20 points
Penalities : (on the final rate on 20)
1 point removed per missing product.
1 point removed by minute behind schedule.
1 point per dirty workstation.
1 point removed if candidate is late to the contest.

Clause n°8 – REVISITED CHOCOLATINE
-

This viennese pastry must contain chocolate sticks.
The garnish must be creativeand offer different textures.
The shape even if it has to be rolled up, can be creative too.
Finition after cooking shall be limite to sugar, sytup.
Candidate will have to give a label with the name of the viennese pastry and a
description of the garnish.

GENERAL RULES
CHOCOLATINE WORLD CUP

Clause n°9 – RESULTS
The declaration of the results is at 5pm.
A prize will be awarded for the top three winners of each category.
In each category, the first will be crowned World champion of the chocolatine ( professional –
apprentice – amateur – and his/her chocolatine will be recognized at the Chocolatine
International Day, november, 16, 2019.


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