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COMPETITION RULES & REGULATIONS 3 – 6 MARCH 2020 SINGAPORE EXPO Held in conjunction with: Supported by: Organiser: www.fhahoreca.com Information Updated as at 20 Nov 2019 Gold Sponsor : ARTISTIC BAKERY CHALLENGE BY FHA

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Page 1: ARTISTIC BAKERY...07 5.4 kitchen equipment artistic bakery. artistic bakery challenge by fha 6 march 2020 competition . artistic bakery challenge by fha with. 20 artistic artistic

COMPETITIONRULES & REGULATIONS3 – 6 MARCH 2020SINGAPORE EXPO

Held in conjunction with: Supported by: Organiser:

www.fhahoreca.com Information Updated as at 20 Nov 2019

Gold Sponsor :

ARTISTICBAKERYCHALLENGE BY FHA

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165 years of baking innovationLocal know-how. Quality solutions.

“Passing on baking know-how

from one generation to the next since 1853”

French by heritage, and now based in more than 50 countries. Being closer to you helps us understand what your local consumers want and anticipate their changing tastes.

Our range of yeasts, sourdough, bread improvers and pre-mixes will help to answer all your bread-making needs. With innovation backed by 10 R&D centres globally, work with our APAC Baking Center™ experts for customised solutions, sensory, trouble-shooting and training.

The product trademarks and all Lesaffre marks and logos are trademarks of the Lesaffre group of companies and used in Asia Pacific by Lesaffre Singapore Pte Ltd. All rights reserved. All contents copyright © 2019.

Find out more at www.lesaffre.com.sg

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1. ARTISTIC BAKERY CHALLENGE BY FHA

The first Artistic Bakery Challenge by FHA (the “ABC”) is a biennial competition supported by the Singapore

Pastry Alliance, in which all the bakery chefs from Asia-Pacific will demonstrate their creativity and technical

skills through a series of challenges. The competition will take place during FHA-HoReCa, from 3 to 6 March

2020 at Singapore Expo, Singapore.

The competition, in the field of bread-making, will consist of three (03) separate categories:

1) Out-of-the-box Creations

2) Crusty and Euro-soft Specialty

3) Sweet Break

More details for each of the category can be found in section 5 of the document.

2. MISSION

The ABC carries the mission of developing professional skills in craftsmanship, igniting creativity and interest in

baking and nurturing budding baker talents in the region.

3. REGISTRATION

It is an individual competition open to all bakers in Asia-Pacific regions.

Registration fee is SGD100.00 for overseas participants and SGD107.00 for Singapore participants (inclusive of

7% GST). Fee will not be refunded if the competition is cancelled for reasons beyond the organiser’s control or if

the application is withdrawn by the competitors.

For participation, please email the organiser at [email protected] by 31 December 2019.

Participation in the competition indicates acceptance of the rules and regulations of the Artistic Bakery

Challenge by FHA 2020.

The organiser will inform the participants via email to confirm their participation in the competition by 15

January 2020.

4. PRE-REQUISITES FOR PARTICIPATION

• Participants must be 21 years old and above at the point of registration.

• Participants must currently be in the baking industry for at least 2 years.

• Participants must be strictly from countries in the Asia-Pacific region.

01

ARTISTICBAKERYCHALLENGE BY FHA

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5. THE COMPETITION

5.1 THEME

The theme of this edition is Creativity.

5.2 THE PROGRAMME

There are three (03) competing categories in this competition. The participant can choose to register in the category

he/she desires. Each participant can participate in ONE (01) category only.

5.2.1 Category 1: Out-of-the-box Creations

This category aims to integrate the growing prevalence of social media into baking, by having bakers create

interesting and tasty breads that will excite consumers and drive the next trend in baking and food. There will

be two (02) parts in this category which the participant is required to complete:

5.2.1.1 Bread Fashion

The bread should be visually appealing or promote consumer interaction with the bread when they are

eating it. It should be successful in generating interest and engagement from the online audiences.

Requirements:

• The participant must create one (01) short description of their creation along with only ONE (01) picture or

video (maximum of 10 seconds) to be posted on the social media. The organiser will upload the post on

behalf of all participants on its official Instagram page (@foodhotelasia) at the same time (details to be

announced).

• It is up to the creativity of the participant on how he/she wishes to present the product in video or picture

format.

• The post which gains the most “LIKES” will obtain the highest score.

• The taste will also be judged.

• Bread must be made with a minimum of three (03) dough varieties, among the dough varieties used,

minimum one (01) must be fermented.

• Yeast fermented dough must represent at least 50% of the overall dough used.

• Permitted colours must be natural bread colours obtained by various cereals and/or glazing with edible

products made from such as milk, eggs, etc.

• Artificial decoration items are not allowed.

• Current bread additive allowed, in option.

• Flour mixes are not allowed.

• Moulding: manual.

• Shape: free.

• 100% final product baked.

• Weight per unit: from 300g to 400g, product baked.

• Quantity required: total 10 identical pieces in weight and shape.

- Eight (08) pieces for display, photography and social media post

- Two (02) served on side for judging

02

ARTISTICBAKERYCHALLENGE BY FHA

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03

5.2.1.2 Taste Temptation

Consumers are now always looking for new eating experiences. Participants should craft the bread in a way that

provides consumers with a new eating experience in terms of texture and flavours, which would entice them to

share on social media and spark a trend in baking.

Requirements:

• Breads that provide consumers with a new eating experience in terms of textures and/or flavours.

• Number of dough varieties: free.

• 100% yeast fermented dough(s).

• Bread additives are not allowed.

• Flour mixes are not allowed.

• Moulding: manual.

• Shape: free.

• 100% final product baked.

• Weight per unit: from 80g to 150g, product baked.

• Quantity required: total 20 identical pieces in weight and shape.

- 16 pieces for display and photography

- Four (04) pieces served on side for judging

5.2.2 Category 2: Crusty and Euro-soft Specialty

This category would require participants to work on crusty and Euro-soft breads. There will be three (03)

sections in this category which the participant is required to complete:

5.2.2.1 Artistic French Country Bread

The participant is required to produce a crusty country bread with a more creative design/presentation.

Requirements:

• One dough only, wheat flour base.

• 100% yeast fermented dough.

• Bread additives and fillings are not allowed.

• Flour mixes are not allowed.

• Moulding: manual.

• Shape: free.

• 100% final product baked.

• Weight per unit: from 250g to 350g, product baked.

• Main parameters: open texture of crumb and colored crust.

• Quantity required: total 10 identical pieces in weight, design can be various.

- Eight (08) pieces for display and photography

- Two (02) pieces for judging

ARTISTICBAKERYCHALLENGE BY FHA

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5.2.2.2 Artistic Euro-soft Bread

The participant is required to produce a Euro-soft bread that is presented creatively.

Requirements:

• Elaborate design in the dough.

• Different doughs allowed, from various flours/cereals.

• Number of dough varieties: free.

• 100% yeast fermented dough.

• Allowed colours must be natural bread colours obtained by various cereals and/or glazing with edible

products made from such as milk, eggs etc.

• Current bread additive allowed, in option (enzymes, ascorbic acid).

• Flour mixes are not allowed.

• Moulding: manual and/or using mould.

• Shape: free.

• 100% final product baked.

• Weight per unit: from 300g to 400g, product baked.

• Quantity required: total 10 identical pieces in weight and shape.

- Eight (08) pieces for display and photography

- Two (02) pieces served on side for judging

5.2.2.3 Healthy Sandwich with a Twist

Participants should use their creativity to create a healthy bread that is suitable to be paired in a sandwich.

Requirements:

• Product with healthy matters included in the dough (cereals, spices, inclusions, etc.) and out of the bread

garnishing.

Characteristics of the bread part

• Type of bread: Crusty or soft bread

• One dough only.

• Free choice of flour base.

• 100% yeast fermented dough.

• Bread additives are not allowed.

• Flour mixes are not allowed.

• Moulding: manual.

• Shape: free.

• 100% product baked.

General characteristics:

• Weight per unit (including garnishing): free, equivalent to one (01) portion for a fast meal.

• Servings: total eight (08) identical finished products with garnishing, in terms of weight and design.

- Six (06) pieces for display and photography

- Two (02) pieces accompanying with (02) original flavor without fillings served on side for judging

5.2.3 Category 3: Sweet Break

This category would require participants to work on sweet doughs which includes croissants and sweet buns.

There will be three (03) sections in this category which the participant is required to complete:

ARTISTICBAKERYCHALLENGE BY FHA

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5.2.3.1 Artistic Croissant

The participant is required to inject creativity into their croissants, either in terms of appearance, textures or

flavours.

Requirements:

• Two (02) tone dough, wheat flour base, dough colour must obtained from natural food ingredients

• 100% laminated yeast fermented dough.

• Bread additives are not allowed.

• Flour mixes are not allowed.

• Toppings or fillings allowed.

• Moulding: manual.

• Shape: free.

• 100% final product baked.

• Weight per unit: from 60g to 80g, product baked.

• Main parameters: typical texture of laminated dough, colored crust.

• Quantity required: total 20 identical pieces in weight and shape.

- 16 pieces for display and photography

- Four (04) pieces served on side for judging

5.2.3.2 Artistic Soft Buns

The participant is required to produce soft buns with creative appearances, flavours and/or textures.

Requirements:

• Several different doughs allowed, from various flours/cereals.

• Number of dough varieties: free.

• 100% yeast fermented dough.

• Allowed colours must be natural bread colours obtained by various cereals and/or glazing with edible

products made from such as milk, eggs, etc.

• Bread additives are not allowed.

• Flour mixes are not allowed.

• Acceptable complementary ingredients: inclusions, fillings, spices, toppings.

• Moulding: manual and/or using mould.

• Shape: free.

• 100% final product baked.

• Weight per unit: from 60g to 80g, product baked.

• Quantity required: total 20 identical pieces in weight and shape.

- 16 pieces for display and photography

- Four (04) pieces served on side for judging

ARTISTICBAKERYCHALLENGE BY FHA

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5.2.3.3 Dessert Time!

Participants should use their creativity to create a bread-product that is suitable to be eaten as a dessert

(on its own or paired along with other ingredients to make a dessert).

Requirements:

• The candidate is free to select the components of the “dessert”, while retaining the spirit of baking at its core

and still launching himself into the world of gastronomy.

Characteristics of the bread-making product part:

• Several different doughs allowed, from various flours/cereals.

• Number of dough varieties: free.

• 100% yeast fermented dough.

• Current bread additive allowed, in option (enzymes, ascorbic acid).

• Flour mixes are not allowed.

• Moulding: manual and/or using mould.

• Shape: free.

• Artificial decoration items are not allowed.

• Acceptable complementary ingredients: inclusions, fillings, spices, toppings, sauces.

• 100 % bread-making product baked.

General characteristics:

• Weight per unit (including components, garnishing): free, equivalent to one (01) portion for a dessert.

• Quantity required: Eight (08) identical finished products with components and garnishing, in terms of weight

and design.

- Four (04) pieces for display and photography

- Four (04) pieces accompanying with (02) original flavor without fillings served on side for judging

5.3 INGREDIENTS

A list of ingredients, if any, provided by the organiser or sponsors for the competition will be sent to the participants in

due course. Participants have to use the ingredients provided, unless stated otherwise.

Ingredients which will not be provided by the organiser or sponsors have to be weighed and brought in by the

participants themselves for the competition.

Participants have to email the menu and recipe indicating the full list of ingredients and how they intend to use them in

English and digital format to the organiser at [email protected] no later than 31 January 2020. The ingredients

used will be subject to the organiser’s review and approval. Allergens must be indicated.

ARTISTICBAKERYCHALLENGE BY FHA

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5.4 KITCHEN EQUIPMENT

Two (02) participants (one from session 1 and one from session 2) will be allocated one (01) same kitchen with the

following equipment provided by the organiser or sponsors.

• 2 x Stainless steel working table, one each

• 1 x Professional induction stove (gas is strictly forbidden at the venue, except for portable gas torch)

• 2 x Trolley rack with 10 trays, one each

• 1 x Microwave

• 1 x Spiral dough mixer

• 1 x Planetary mixer, 5L

• 1 x Sink with hot water

• 1 x 3-doors bench chiller, 2 to 4 degree Celsius

• 1 x Modular deck oven (4 decks) with steam

• 1 x Convection oven with steam

• 1 x Fermentation cabinet

• 1 x 13amp power point (230v)

The following equipment will be available at the sharing kitchen:

• 1 x Dough sheeter

• 3 x Upright freezer, -18 to -24 degree Celsius

Participants have to use the equipment provided, unless stated otherwise. Please note that items provided above may

be subject to change. Teams will be notified of such changes, if any, via email by the organiser.

Each team is advised to provide/bring in the following items, if required:

• Kitchen utensils

• Display plates and decorations

• Pots and pans (induction enabled)

• Chocolate warmer

• Moulds, dishes, cutlery, scale etc.

Any additional equipment to be brought in by the participants has to be approved by the organiser prior to the

competition. Participants are required to write in to the organiser, at the point of recipe submission, with proper

description of the equipment they wish to bring in, including information such as brand, model name/number and

electrical specification. It is the participant’s responsibility to ensure that the electrical load is not exceeded, causing a

power failure or interruption that may affect other participants and in return resulting in loss of points.

Due to fire safety regulations, open flame cooking equipment and gas hobs and will not be allowed in the venue. Use of

lighter, flambé torch, portable gas cartridge stove, candles etc. are prohibited.

5.5 COMPETITION SCHEDULE AND BAKERY PRODUCTS PRESENTATION

All participants are required to report to the Kitchen Manager at least 45 minutes prior to their scheduled participation

time. Participants who fail to arrive at scheduled time will be considered as no-show and would be disqualified.

The competition will be held across 3 days. Each category will consist of 6 participants, who will be split into 2 separate

sessions (i.e. 3 participants per session) to compete. The tentative schedule is as follows:

ARTISTICBAKERYCHALLENGE BY FHA

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ARTISTICBAKERYCHALLENGE BY FHA

The daily schedule for the competing days from 3 to 5 March 2019 is as follows:

DATE

2 March 2020

3 March 2020

4 March 2020

5 March 2020

6 March 2020

EVENTS

Orientation Meeting

Category 1: Out-of-the-box Creations

Category 2: Crusty and Euro-soft Specialty

Category 3: Sweet Break

Awards Ceremony

TIME

Time to be confirmed

Session 1: 8.00am am – 12.30pmSession 2: 11.00am – 3.30pm

Session 1: 8.00am – 12.30pmSession 2: 11.00am – 3.30pm

Session 1: 8.00am – 12.30pmSession 2: 11.00am – 3.30pm

10.30am – 12.00 pm

TIME

Session 1

7.15am

7.45am – 8.00am

8.00am – 12.30pm

12.30pm – 1.00pm

1.00pm – 2.00pm

2.00pm – 3.00pm

3.00pm – 3.15pm

Session 2

10.15am

10.45am – 11.00am

11.00am – 3.30pm

3.30pm – 4.00pm

4.00pm – 5.00pm

5.00pm – 6.00pm

6.00pm - 6.15pm

ACTIVITIES

Participants arrive and report to the Kitchen Manager

Judges to inspect the kitchens and additional ingredients brought in by participants

Competition

Products display on presentation table

Products presentation to the jury [20 mins for each participant including judging]

Cleaning of bakery and working station

Removal of bakery from presentation table for participants of session 2

Participants arrive and report to the Kitchen Manager

Judges to inspect the kitchens and additional ingredients brought in by participants

Competition

Products display on presentation table

Products presentation to the jury [20 mins for each participant including judging]

Cleaning of bakery and working station

Removal of bakery from presentation table for participants of next day event

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ARTISTICBAKERYCHALLENGE BY FHA

5.6 JUDGING CRITERIA

To increase the legitimacy and fairness in the competition, all judges invited to this competition will not hold a

nationality in the Asia-Pacific region. The judges will be foreigners working in the region, with baking background.

There will be four (04) judges in the panel, led by a Head Judge. The Head Judge will ensure the fairness of the

competition and will hold no voting capacity in the competition. Each of the four (04) judges will hold an equal voting

weightage, and each will contribute to 25% of the total score.

Please refer to the following judging criteria of the respective categories for more details:

5.6.1. Category 1: Out-of-the-box

Category 1 consists of two (02) sections, with a total of 100 points for this category. Both sections will hold a

maximum of 50 points each.

5.6.1.1 Bread Fashion [50 points]

The organiser will post the picture/video of the breads and the accompanying message crafted by all of the

participants on the social media at the same time on Day 1 and will be monitoring the total number of likes

garnered from online users till Day 3 6.00pm. Participants will be graded according to the most number of likes

with the following scale, which will contribute to 40% of the total score of this section (i.e. 20 points).

The remaining 30 points for this section will be judged by the panel based on the following judging criteria.

5.6.1.2 Taste Temptation [50 points]

This section will contribute 50% of the total score (i.e. 50 points) based on the following judging criteria.

PARTICIPANT WITH

MOST LIKES

200

2ND MOSTLIKES

160

3RD MOSTLIKES

120

4TH MOSTLIKES

80

5TH MOSTLIKES

40

PARTICIPANT WITH

LEAST LIKES

0

PRODUCTS

BREADFASHION

TASTETEMPTATION

SOCIALMEDIAPUBLICVOTING

200

N/A

COMPLIANCEWITH THE

RULES (NO. OFPIECES, TYPES

OF DOUGH,ETC.)

40

50

PRODUCTSREGULARITY

(WEIGHT,SHAPE)

40

50

PRODUCTSAESTHETICS

APPEARANCE/ARTISTICQUALITY

60

100

ORIGINALITY/ CREATIVITY

80

200

TASTEQUALITY

40

50

MAXIMUMTOTAL

500

500

1,000100

LEVEL OFATTRACTIVENESS

40

50

TOTAL SCORE:FINAL SCORE (CONVERSION 1/10):

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EXCEEDINGALLOCATED TIME

1 point each for every 5 mins late, maximum of 6 points can bededucted

UNCLEAN BAKING AREA

From 0 to 5 points maximum, according to level of uncleanliness

NEGLECT OFPROFESSIONAL ATTIRE

From 0 to 4 points maximum, according to level of negligence

TOTAL

Maximum of 15 points

10

ARTISTICBAKERYCHALLENGE BY FHA

5.6.2. Category 2: Crusty and Euro-soft Specialty [100 points]

Category 2 consists of three (03) sections, with a total of 100 points for the whole category.

5.6.3. Category 3: Sweet Break [100 points]

Category 3 consists of three (03) sections, with a total of 100 points for the whole category.

5.6.4. Penalties

PRODUCTS

ARTISTICFRENCHCOUNTRYBREAD

ARTISTIC EURO-SOFTBREAD

HEALTHY SANDWICHWITH ATWIST

COMPLIANCEWITH THE

RULES (NO. OF PIECES, TYPES

OF DOUGH,ETC.)

20

20

20

PRODUCTS REGULARITY

(WEIGHT,SHAPE)

40

40

40

CRUMBTEXTUREASPECT

40

40

40

PRODUCTS AESTHETIC

APPEARANCE

80

80

80

TASTEQUALITY

40

40

40

ORIGINALITY/ CREATIVITY

80

80

80

NUTRITIONAL INTEREST

(SANDWICH)

N/A

N/A

40

OVERALLPRESENTATION

AND TASTE (SANDWICH)

N/A

N/A

60

MAXIMUMTOTAL

300

300

400

1,000100

TOTAL SCORE:FINAL SCORE (CONVERSION 1/10):

PRODUCTS

ARTISTIC CROISSANT

ARTISTICSOFT BUN

DESSERTTIME

COMPLIANCEWITH THE

RULES (NO. OF PIECES, TYPES

OF DOUGH,ETC.)

20

20

20

PRODUCTS REGULARITY

(WEIGHT,SHAPE)

40

40

40

CRUMB-FLAKINGTEXTUREASPECT /CRUST

QUALITY

40

40

40

PRODUCTS AESTHETIC

APPEARANCE

80

80

80

TASTEQUALITY

40

40

40

ORIGINALITY/ CREATIVITY

80

80

80

OVERALLPRESENTATION

AND TASTE (DESSERT)

N/A

N/A

100

MAXIMUMTOTAL

300

300

400

1,000100

TOTAL SCORE:FINAL SCORE (CONVERSION 1/10):

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ARTISTICBAKERYCHALLENGE BY FHA

5.7 PRIZES, AWARDS & CERTIFICIATES

A certificate of participation will be presented to all participants who have completed the competition. The respective

trophies and medals will be presented to the outstanding participants who score the top three (03) highest points in

their competing category:

CATEGORY 1:OUT-OF-THE-BOX CREATIONS

• Champion• 1st Runner-Up• 2nd Runner-Up

CATEGORY 2:CRUSTY AND EURO-SOFT SPECIALTY

• Champion• 1st Runner-Up• 2nd Runner-Up

CATEGORY 3:SWEET BREAK

• Champion• 1st Runner-Up• 2nd Runner-Up

6. INTELLECTUAL PROPERTY RIGHTS AND COMMITMENT

By entering the competition, all participants agree to take part in any publicity concerning the competition at any

stage including but not limited to photos, filming and interviews.

Participants grant the organiser a non-exclusive, royalty-free, irrevocable, perpetual, worldwide license to use

intellectual property rights whether registered or unregistered in any formats, including name, image, or likeness of

the competitors for any business purpose, including but not limited to marketing promotion.

7. ENQUIRIES

For enquiries, please contact the organiser at [email protected].

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ARTISTIC BAKERYCHALLENGE BY FHA

SPONSORSHIPOPPORTUNITIES

Expose your brand and products to key industry

users and audience at the inaugural edition of

Artistic Bakery Challenge by FHA which aims to

ignite creativity in bakery and nurture budding

talents. The Competition will take place during

FHA-HoReCa from 3 to 6 March 2020.

EQUIPMENT & NON FOOD ITEMS> Baker Apparel

> Freezer / Chiller

> Dough Sheeter

> Fermentation Cabinet

> Spiral Mixer / Planetary Mixer

> Convection Oven

> Induction Stove

> Dishwasher

> Kitchen Trolley with trays

> Silicone Moulds and Mats

> Chinaware

> Display Cabinet

> Display Equipment - Buffet Stands, Baskets, Trays, Containers

> Trophies and Gifts

> Official Timekeeper

> Venue Furniture

> Digital Displays / Screen

FOOD & BEVERAGE> Flours

> Yeast

> Dairy - Milk, Cream, Cheese, Butter

> Chocolate

> Fruit Juices

> Mineral water / Coffee / Tea

> Olives / Olive Oil

> Nuts, Dried Fruits

> Herbs, Spices, Edible Flowers

> Fruits & Vegetables (fresh and purees)

… and many more opportunities

90,000 sqmExhibition space

48,000Attendees from 100

countries/ regions

Increase Brand Awarenessto diverse F&B andhospitality industry

Create anImpression

reach out to key decision makers

FHA-HoReCa 2020 at a glance

Organiser:

For enquiries on sponsorship,please contact us [email protected]

Supported by:Held in conjunction with:

3 - 6 MAR 2020SINGAPORE EXPOwww.fhaHoReCa.com

Gold Sponsor :

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3 - 6 MAR 2020SINGAPORE EXPOwww.fhaHoReCa.com

31 MAR - 3 APR 2020SINGAPORE EXPOwww.fhaFnB.com

BOOK YOUR SPACE TODAY!Contact us at [email protected]

Organiser Join us on

Food&HotelAsia#FHA

FHA-HoReCa at a glance

Over 2,000 exhibitors from 70 countries/regions

17 international group pavilions

Exhibit pro�le:

• Bakery & Pastry• Foodservice & Hospitality Equipment• Hospitality Style• Hospitality Technology• Speciality Coffee & Tea

FHA-Food & Beverage at a glance

Over 2,000 exhibitors from 70 countries/regions

54 international group pavilions

Exhibit pro�le:

• Food & Beverage• Food Processing & Packaging Technology• Wines & Spirits [held alongside ProWine Asia(Singapore)]

2 MEGA EVENTS. SAME TRUSTED BRAND.

Come 2020, Food&HotelAsia (FHA) expands to bring forth more quality sourcing options from the global marketplace

for buyers through TWO focused mega events.