2012 APPLICATION & RULES 5th Annual ABRBC

2012 APPLICATION & RULES 5th Annual ABRBC

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) finalists 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) finalists. 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 flour 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 five (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) finalists 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 Certified 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 Theresa Cogswell at (816) 820-5364 or bakercogs@sbcglobal.net. For help or to verify that formulas meet guidelines: contact Klaus Tenbergen at (559) 994-6434 or ktenbergen@csufresno.edu.

* Please submit a separate application for each formula. Additional applications available at: http://www.loveyourraisins.com NAME EMPLOYER/SCHOOL NAME JOB TITLE ADDRESS PHONE CELL PHONE FAX EMAIL HOW DID YOU HEAR ABOUT THE CONTEST PUBLICATION WHOLESALER MEMBER ONLINE X OTHER RAISIN SUPPLIER BAKERY The RPIA Group BREAD BAKERS GUILD OF AMERICA RPIA CATEGORY Professional Commercial Student Commercial IS YOUR PRODUCT Artisan (specify danish, pastry, etc.) Breakfast item Artisan (specify danish, pastry, etc.) Breakfast item Whole Grain Gluten-free WHAT INSPIRED YOUR CONCEPT (50 WORDS OR LESS)

NAME OF PRODUCT FINISHED PRODUCT DIMENSIONS L W H SHAPE % of California Raisin product to total flour weight: PRODUCTION TIME NUMBER OF LOAVES THAT CAN BE MADE FROM 5 LBS. OF FLOUR SUGGESTED RETAIL PRICE ORIGINAL FORMULA IS IN METRIC (g/ml) PLANNED LAUNCH DATE US (oz/lb) FORMULA 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 % Totals Flour in pre-ferment and flour in final dough = 100% Round all weights to (1) one decimal point. Suggested conversion: 1 ounce = 28.35 grams

PROCEDURE FOR PRE-FERMENT Mixing Time Dough Temperature Fermentation Time Fermentation Temperature PROCEDURE FOR FINAL DOUGH Mixing Time Mixing Speed Dough Temperature Fermentation Time Fermentation Temperature Folding If Needed Dividing Weight Resting Time Make Up Proofing Time Proofing Temperature Proofing Humidity Type of Oven Baking Temperature Baking Time Steam if Needed Finished weight ADDITIONAL PROCEDURES

ATTACH PHOTOS (required) SUBMIT APPLICATION TO: California Raisin Marketing Board Attn: Dori Rothweiler 2445 Capitol Street, Suite 200 Fresno, CA 93721 Phone: (559) 248-0287 Fax: (559) 224-7016 Email: dori@raisins.org Photo of finished product. Photo of internal structure. (slice diagonal)

CONTEST RULES: 1. Applications must be properly filled out with complete information requested, including having all formulas calculated at the minimum in baker s percentages. Applications not properly filled out will be disqualified. 2. Color photos of the finished 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 flour 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 flour 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 finished product, finished 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 final. 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) finalists 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 first evaluation will be during production and each baker will be judged based on efficiency during production, attitude during production, appropriate baking attire, cleaning of the baker s work station and the finished 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 flour weight, taste, appearance (of finished product and cut cross section), marketability on price, processing efficiencies, 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 final. 9. All applicants should have the approval of their respective company officials to enter the contest, to attend the final 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 finalist. 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 five (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) finalists 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 final 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 finalist to assure proper finish 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 flour, graham flour, 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 finalists will be notified 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.

CALIFORNIA RAISIN MARKETING BOARD 2445 Capitol Street, Suite 200 Fresno, CA 93721 Tel. (559) 248-0287 Fax (559) 224-7016 LoveYourRaisins.com