Tiptree World Bread Awards with Brook Food are back!
The Tiptree World Bread Awards with Brook Food are open again – for their fifth year.
These exciting awards celebrate the art of bread making and are open to professional and amateur bakers, young and old.
The Awards were launched in 2013 to celebrate the nation’s bread baking skills and have gone from strength to strength. New categories this year will include the Tiptree Patisserie Trainee Baker category, supported by the National Bakery School, Muntons Malt Bread category and the Irish Wheaten Loaf category, supported by Northern Ireland Good Food. We are also delighted that this year Brook Food will sponsor our most popular category, Sourdough. Scotland Food & Drink also join our family of partners, as do Andrew Ingredients.
In 2016 the Awards attracted almost 600 entries to the Judging Day at Cathedral Hall, Westminster Cathedral, where boxes, bags and baskets containing a variety of delicious smelling loaves, all eager to please the palates of our 90 judges were delivered throughout the morning.
The stellar 2017 judging panel includes star of BBC2’s Victorian Bakers, Duncan Glendinning and John Foster, as well as contestants from the Great British Bake Off, and a host of baking industry legends.
“The Winners’ Harvest Supper at St John’s Hyde Park in October has fast become an important fixture in the bakers’ year,” says Caroline Kenyon, Director of the Awards. “It is a wonderful coming together of judges, Finalists and foodie press to pay tribute to a fantastic industry.”
Tiptree, the famous fruit growers and preservers, have been headline sponsor since the Awards’ inception. Brook Food, the leading bakery equipment suppliers are supporting sponsor. KitchenAid continue to sponsor the Young category for our talented next generation.
Tiptree World Bread Awards with Brook Food – open for entries from 1 February 2017 until 6 September 2017.
Brook Food Sourdough
Traditional bread made with a starter of a small amount of dough in which fermentation is active
Textured bread prepared from unrefined cereal grains such as barley, whole cornmeal, whole wheat, brown rice, oats, bulghur and buckwheat
Moist Italian bread made with oil which has large air holes
Bread of any variety, but must be made with gluten-free flour and gluten-free yeast
Bread baked into a long, thin loaf. A traditional baguette has a crispy brown crust and a light, chewy interior.
Real Bread Campaign sponsored by Shipton Mill
Bread of any variety made in accordance with the criteria of the Real Bread Campaign that is ‘made without the use of processing aids or any other artificial additives.’ (which includes most flour ‘improvers’, dough conditioners and preservatives), chemical leavening (e.g. baking powder)
Great British White
Made with 100% white flour, bloomer, cobbler or tin this everyday favourite can come in any shape or size.
Any bread containing fruit, from hot crossed buns to plum loaf
Breads made from usually unleavened dough and baked in flat loaves. From pitta to naan, focaccia to tortilla
Irish Wheaten Loaf
An oven-baked loaf made with a blend of flours and leavened with baking soda (sodium bicarbonate) and buttermilk, sometimes known as soda bread.
Speciality – Sweet
An open category for you to show us your own unique sweet creations!
Speciality – Savoury
An open category for you to show us your own savoury based favourites.
Muntons Malt Bread
Bread of any variety, but must include malt as a featured ingredient.
The Tiptree Showstopper
For the best and most creative bread using a Tiptree product as an ingredient
Tiptree Patisserie Trainee Baker
2 loaves to be submitted which will be judged as a pair: one x 454g White Tin loaf and one x 454g Wholemeal Tin loaf
For the purposes of this competition, ‘Trainee’ is defined as an Apprentice Baker or a student (full or part-time) currently attending a baking course at a recognised United Kingdom bakery school or college
Home-Baker – Open
Brown or white, fruit or plain, whatever takes your fancy. Entrants to this category must be considered amateur bakers according to the Rules of Entry and the use of bread machines is not permitted
Home-Baker – Sourdough
A traditional bread made with a starter of a small amount of dough in which fermentation is active, this category is especially for all of our Home-Baker sourdough enthusiasts! Entrants to this category must be considered amateur bakers according to the Rules of Entry and the use of bread machines is not permitted
KitchenAid Young Baker
Two free-to-enter categories for our future Master Bakers to let their imaginations run wild! Age categories 12 – 17 and Under 12
Note: The winners of the Young categories are not eligible for the overall title of Tiptree World Bread Awards winner
People’s Choice (voted for on-line)
Think your favourite bakery deserves recognition? Then now’s your chance to vote and let the world know!
For full rules of entry please visit http://www.worldbreadawards.com/competition/categories/
Good Luck Baker’s!