iba Competitions Venture into Space

This year’s much-anticipated iba-UIBC-Cup of Bakers will prepare and showcase space-art, as the theme of the competition is as wide as it is rich in creative potential: “Universe”. At the iba-UIBC-Cup of Bakers, bakery teams from China, Norway, Germany, France, Japan, Peru, the Netherlands, Korea, Russia, Spain, England and the USA compete against each other. The venue: Hall B3.231. From September 15 to 17, competitions will be held throughout the day. The awards ceremony will be held on September 17, at 17.30.

Claudia Weidner, project manager iba, shared with us what this competition will entail:

At the iba-UIBC-CUP of Bakers, teams of bakers from China, Norway, Germany, France, Japan, Peru, the Netherlands, Korea, Russia, Spain, Turkey and the USA compete against each other. One team consists of two participants that are sent from their respective association for the competitions.

The competitions are held on Saturday, Sunday, and Monday (September 15 to 17). On each of these days, four teams take on each other in fully-equipped bakeries in hall B3. Through large glass panels around the bakeries, visitors have the possibility to experience the participants’ amazing capabilities live when they have to carry out the demanding tasks of the competition in a defined amount of time. During the competition, the participants make bread, small, party and Danish pastries as well as baked showpieces. The participants have time from 9:40 to 16:00, while the first assessment is at 13:00. The presentation is held from 16:00 to 16:30, and then there is an assessment by the jury. The award ceremony is held on Monday, September 17, at 17:30.”

Tamara Seidenglanz. Photo: GHM

The Junior Confectioners

iba will also host the UIBC Junior World Championship of Confectioners. The world’s best young confectioners are set to meet in Munich on September 19-20, 2018. Teams from Brazil, China, Germany, Iceland, Japan, Norway, Spain, and Taiwan will be competing for the gold medal in this category of iba’s competitions. Claudia Weidner anticipates: “We are excited that there will be an official world championship held at this year’s iba for the UIBC Junior World Championship – the first time ever at a trade fair. This emphasizes the importance of iba in the industry throughout the world. Tamara Seidenglanz (left) represents Germany in our case. She revealed that she has always been watching competitions closely – also at iba – to learn from the best. Now the spotlight is on her. That makes me happy. In addition to the German team, there are teams from Brazil, China, Iceland, Japan, Norway, Spain, and Thailand.”

The jurors will be live on location and explain the criteria being assessed (Hall B3, Stand 228).

The young confectioners will have to give their best under the utmost time and performance pressure. During the competition, they will have to fulfil several demanding tasks for a self-selected topic, such as creating a showpiece with pralines, a cake, sculptured figurines and a dessert plate. “Visitors to the trade fair will see the future of the confectionery trade, the young elite and certainly some of tomorrow’s stars here,” says Gerhard Schenk, deputy president of the International Union of Bakers and Confectioners (UIBC) and president of the German Association of Confectioners (DKB). At their stand, the German Association of Confectioners is also organizing an apprentice competition with elaborate cake designs and sweet presentations from apprentices in Germany. The winner of this competition will be decided by the visitors: they can assess and vote on the entries on location.

Tamara Seidenglanz, Germany’s best young confectioner from 2017, is currently gathering work experience in Australia and is representing Germany at the UIBC Junior World Championship of Confectioners. She explains why she became a confectioner: “The highlight for me has always been dessert. I’ve been dreaming about running my own confectionery since I was a child. Eventually, I turned my hobby into a profession and applied to train at Konditorei Widmann in Munich – in my opinion, one of the best cake shops and confectioneries in Germany.” She is currently working as a trained confectioner at Ganache Chocolate in Melbourne, Australia. Commenting on her work, she explains: “As deputy manager in the chocolate department, I am responsible for hollow figures, chocolate bars, special Easter products, and more. I had to manage my job without help in my second week. My boss was, of course, trying to see just how much he could get out of me. I will be returning to Germany with a lot of work experience in dealing with chocolate coating, real perseverance, and lots of inspiration for new recipes. Those are the perfect conditions for a World Championship!”

There is an intense preparation time before the competition; training takes place up to seven days a week. This includes creating a plan, drawing sketches, testing, refining, perfecting and memorizing, Weidner reveals. The competition is held on Wednesday, September 19, from 10:00 to 18:00 and on Thursday, September 20, from 9:30 to 13:30. The award ceremony is held on Thursday at 15:00, she highlights.

On the Wednesday, September 19, iba will offer an extended program for the confectionery trade. In addition to the competitions, this day will feature some special contributions in the iba.FORUM, including with Royal Confectioner for the Swedish Court Guenther Koerffer and World Champion Confectioner Bernd Siefert (pictured below), whom visitors will be able to watch in action during professional demonstrations.

Bernd Siefert. Photo: GHM

Meet the Master Bakers!

At the fourth German Championship of Master Bakers, bakery creations competing will symbolize “Europe”, to reflect this year’s chosen team. iba’s project manager tells us what this championship means, in terms of preparations. “There is a long and intense preparation time before the competition. In three preliminary rounds, four final teams have fought their way through, from the eight teams, initially. The teams had to prepare intensively for these preliminary rounds as well. During the preliminary rounds, it was clear that the level is significantly higher than during the last German championship. Some of the finalists also have their own bakeries; this means they are owners with a higher load than participants who are employees,” she told us.

The jury for these competitions is formed from the German Championship of Bakers, who are traditionally members of the national bakery team. The following are evaluated: public appearance, working method, look of the baked goods, variety, and creativity, sensory quality, level of difficulty and topical relevance for showpieces.

Taiwan’s team, at iba 2015. Photo: GHM

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