EBBO 2011 Terms and Conditions
The competition is known as: Champion Easter Bun Bake Off 2011
To enter the judging this year, store representatives can do so online here, phone 0800 11 0800, just say "yes enter me" if phoned by a GF representative, or contact the Champion expert for your territory.
Good Friday is 22nd April and Easter Monday is 25th April in 2011.
South Island bakeries send competition entry buns to: Easter Bun Bake Off, Champion Flour Mills, 38 Moorehouse Ave, Christchurch 8011. North Island Bakeries send entries to: Easter Bun Bake Off, Goodman Fielder (reception), 2/8 Nelson St, Auckland 1010
Judging for the South Island winner will occur after 12 noon on Wednesday March 30 (first prize – best Easter Bun in the South Island). Judging for the North Island winner will occur after 12 noon on Thursday March 31 (first prize – best Easter Bun in the North Island). All buns to be judged should be couriered or hand delivered (but not posted) fresh as can be on or before noon of the respective day of judging for NI or SI, preferably in the courier box provided.
The promoter takes no responsibility for any entrant buns not received in time, for any reason, to the judging.
To qualify to be judged and so to win, the entrant bakery must use at least 3 Champion products, one of these must be either Champion Breadmix Hot Cross Bun mix or any type of Champion Flour.
The judging component is amongst stores (rather than the bakers). There will be two winning stores (one North Island and one South Island) and there may be some highly commended.
The winning and highly commended stores will be advised early in week beginning April 4 or before following both South and North Island judging. The two winners each receive a cheque for $1,500 plus a customised PR package that is aimed to get store (baker) on TV and attract custom to that store. Highly commended stores receive plaques.
PR for the winners will commence early in week beginning April 4.
Judging criteria includes: straight and over crosses, crust bloom (application of bun glaze) crust colour, symmetry and batching of product, crumb softness, crumb texture, even dispersion of flavour and aromatic flavour.
The judges decision is final and no correspondence will be entered into. There will be 3 or 4 judges at each judging venue.
The promoter is Goodman Fielder Limited (New Zealand).