BAKERY-PASTRY CATEGORY

The “Bread of the Year” trophy has always been one of the most prestigious awards at GastroPan exhibition. Hundreds of bakers will show their latest type of breads made by their own recipes and technologies.

P1A Category: Industrial Bread of the Year 2020

13 March 2020
panificatie

In this category contestants will have the task of presenting a bread made by an industrial process, on continuous or discontinuous production lines, whether automated or not, in which at least half of the operations are carried out mechanized. The competitor declares on his own responsibility that this product is made in an industrial technology and is produced at an amount of at least 500 kg / day.

Judging criteria: organoleptic properties, appearance, shape, core, shell, taste, aroma, innovation.

The winner of the 1st place is awarded the title of Industrial Bread of the Year 2020

P1B Category: Artisan Bread of the Year 2020

13 March 2020
panificatie

Theme: BAKERY PRODUCTS FOR BREAKFAST ADAPTED TO CURRENT NUTRITIONAL TRENDS

In this category contestants will have the task of presenting a bread made using artisanal methods. The competitor declares on his own responsibility that this product is an artisan bread and is produced at an amount of maximum 150 kg / day.

Judging criteria: organoleptic properties, appearance, shape, core, shell, taste, aroma, innovation.

The winner of the 1st place is awarded the title of Artisan Bread of the Year 2020

P2 Category: Baking Dough Artistic Piece

13 March 2020
panificatie

Theme: CITIES OF THE FUTURE

Each participating company (bakery, pastry shop, etc.) may enter this competition with maximum 3 competitors, each competitor with 1 single product, which will be exhibited to the public throughout the GastroPan 2020 exhibition. Competitors will present an artistic piece made from bakery dough following the set theme, according to competitors own talent, creativity and fantasy.

Category P3: Pastry products

13 March 2020
panificatie

Theme: PASTRY PRODUCTS FOR CHILDREN WITH GLUTEN INTOLERANCE

In this category, competitors will have the task of presenting a pastry product that they consider appropriate to meet the needs of children who suffer from gluten intolerance.

Judging criteria: organoleptic properties, looks, shape, core, shell, taste, aroma, creativity.