Presents

August 31, 2008
&
September 1, 2008

Gaylord Opryland Convention
Center & Resort, Nashville, TN

THE FOLLOWING ARE QUESTIONS SUBMITTED BY COMPETITORS ON THE DATE SPECIFIED ALONG WITH ANSWERS TO THOSE QUESTIONS PROVIDED BY THE ORGANIZING COMMITTEE.
The latest questions are answered first.

BELOW ARE THE SAME QUESTIONS AND ANSWERS ORGANIZED BY CATEGORY:

May 2, 2008

I am aware that the competition allows for competitors to bring fruit already cut, however, to avoid the fruit turning black, could the fruit be stored in lemon juice?
Yes

April 25, 2008 back to list

Regarding the chocolate bonbons you may consider glazed the one with the no-chocolate filling or the glazed one must be the one with the chocolate filling?
I believe that by glazed you mean dipped – so based on my assumption, here is the answer:  Each team must make one dipped chocolate bonbon, one molded chocolate bonbon and a third chocolate bonbon with a non-chocolate filling which can be either dipped or molded (it's "free choice"). Also, there is no requirement that the fillings be chocolate, just that one of the three is absolutely not chocolate.

April 18, 2008 back to list

Can you tell us what electrical services/ facilities will be available => voltage, what kind of plug, number of plugs, etc.in their competition kitchen
I cannot give you an exact power amount – each team will be asked to give us advance notice of the electrical equipment that they will be bringing and the number of amps each item will require.  Our electrician will make sure that there is enough power to the kitchens.  As far as the number of outlets – this is unimportant as you can bring power strips.  The electrician goes to each kitchen prior to the start of the competition to go over the electrics with the team.

Are we still allowed to use isomalt for the pastillage tray assembly
Yes you can use isomalt -
See rule 11 -  Pastillage Tray
.  All rules stated above for use of pastillage in the sugar showpiece apply to the pastillage tray.
See rule 10 H - Sugar Showpiece-
All pastillage and sugar pieces must be adhered to the showpiece using sugar or sugar products only. No glue guns or glue products will be permitted. Failure to comply with this rule will result in immediate disqualification. "

Note: Glue guns are permitted if the "glue" is a sugar product that you have created to fit the glue gun - But...you should make the judges aware that the pellets are made from isomalt or other sugar product.

We have been using shapes for pastillage in the past like half pipe, waves where we deposit pastillage on to let the pastillage dry. Is there any limitation regarding the shapes?
No limitations in what shapes you place your cut or molded pastillage as long as the pastillage is not pressed in a mold.

In a past competition, we think we saw a team using mold to create the entire pastillage show piece, is this not allowed anymore then?
Looking at photos of pastillage trays from past world championships, this does not appear to be the case.  However, that being said, you may use molds to create the entire pastillage tray as long as the rules on molds are followed - only simple geometric shaped molds or molds made in front of the head judge during day one of making pastillage would be permitted.

Does the rule of mold making apply for the pastillage during pastillage making if yes mold that have been created during pastillage making can be used for the competition itself?
During the time allotted to make the pastillage on day one, teams may create molds the premises by hand and not from a pre-existing mold or sculpture.  But this mold can only be used for pastillage or sugar showpiece and not the chocolate showpiece.  The head judge (who does not score, but oversees the competition) must be present to see how mold is made and how it used so he can tell the jury that the "illegal" mold has been made during the pastillage making and not “illegal.”  If you plan to make a mold during the pastillage time, please let us know in advance so we can make sure that the Head Judge is present.

April 11, 2008 back to list

Fruit chips were allowed at the national competition, is it still the case this year?
Yes. Fruit chips can be brought to the competition

Geometric mold shape like a square column are allowed now could it be twisted as well?
No.  You can bring a square column to the competition, but if you want to twist it, it must be twisted during the competition in front of the judges.

Are geometric mold still allowed if we place another non geometric piece inside to change the shape a little bit like it was allowed last year?
If you want to place a non-geometric piece inside a geometric mold, you must make the non-geometric piece. If you want to place a geometric shape inside a geometric mold, you can bring it.

Can geometric mold be textured?
Yes

Is there any mold restriction for pastillage (in the sugar show piece and pastillage tray)
All molds must be geometric

Is pressed sugar allowed in the pastillage tray?
NO – Rule 11 states: “The pastillage tray must be comprised solely of pastillage”

Certain pastillage or pressed sugar techniques require the usage of an oven do we have access to one during pastillage time? If not can we bring a small one?
No, there will be no oven in the pastillage room.  No you may not bring one.  See Rule 12 for description of what is provided for making pastillage.

Is there any restriction on texturing sheets or equipment in sugar or chocolate show piece and pastillage tray?
No

Are we allowed to crystallize pastillage during pastillage making time?
You may crystallize pastillage and make pressed sugar during your allotted time to make pastillage (see Rule 12).  Remember – pastillage tray must be solely pastillage – crystallized pastillage is not solely pastillage.

Knowing that good micro wave oven are key of success in this competition…. and compare to what we have to buy and bring to do this competition it is certainly representing the least expensive piece of equipment and does not use more power than a sugar lamp or few heat guns…. could we bring an additional one that would follow specs that you would provide? Also can you provide very precise specs on the one you provide?
Teams are not permitted to bring their own microwave ovens.  The organizing committee believes that pastry chefs competing at this level should be able to work with any microwave that is provided.  The same can be said of all equipment provided in the kitchens.
We cannot provide precise information on the microwaves.  We have several models and will not determine which ones we will use until we are in Nashville and can test the equipment.

March 21, 2008 back to list

For the sugar and chocolate showpieces, the rules state that the base can be no higher than 6 inches.  If the base is made of only chocolate and cocoa products for the chocolate showpiece, or if the base of the sugar showpiece, for example was a poured sugar column that was 12 inches tall, would that be ok
Yes – the 6-inch base applies to a non-sugar (for sugar showpiece) or non-chocolate (for chocolate showpiece) piece, like a piece of wood, or marble or Lucite or something.  Remember, however, if you use a mold to create a base, that mold must be a simple geometric shape unless the mold is made during the competition in front of the judges.

March 14, 2008 back to list

Can we use an "Electric Tool" to sand our Pastillage?
Yes you may use an electric tool to sand the pastillage, but no texture can be added with this tool. That would need to be done during the 13 hour competition.

Can we bring every additional equipment who is not included in yours list, i.e. Food processor, Warming Tray etc.?
If we do not provide the equipment you may bring it – so a food processor would be ok.  A warming tray would be ok if it is not used as a chocolate warmer.  In all cases, teams must let the organizing committee know what electrical equipment you plan to bring so we can make sure the kitchen has enough power to support it.

February 21, 2008 back to list

Can you confirm me the measures of the trays for the oven?
I do not have a sheet pan to measure here in the office, but the standard full sized sheet pan is approximately 17-¾ inches x 25-3/4 inches or 18 inches x26 inches.  You can use that as a guide.  I think that converts to approximately 45.1cm x 64.4cm

Can you give us detailed info about the dimensions of the tables in the box, with the exact measures?
The most exact measurements that we can provide are given in the table schematics that were part of the team info packet that was emailed to each team.

Are there spaces also under the tables? how much? can we use it?
There is space under the tables – refer to the schematics.  The heights from the floor to the bottom of the table is approximately about 30inches in most cases– you should give yourself a bit of “wiggle room”

Will each team have a single blast chiller or to be shared?
The blast chiller is shared as are the freezer and the refrigerator – refer to the kitchen schematic that was part of the competitors packet you received

Can you specify which jury tastes what?
As far as which jury tastes what, I'm not sure what difference this can make to the teams, and the judges are assigned to juries by the head judge, so again, I don't know why you are asking the question.  Nothing has been decided for this year.  In the past, everyone tastes plated dessert.  One jury did bonbons and entremet glace, the other did entremet and petits gateaux

Can we bring candied fruit?
Yes.

February 8, 2008 back to list

Regarding Rule 12: - Pastillage
a) Teams must bring all of their ingredients including water?
Yes – this is stated in the rules…
b) Is there any sink for us to cleaning?
No.  The rooms have not been secured for the pastillage yet, however, in the past we have not had rooms with running water.
c) Is there any mix machine (for mix the dough) and rolling machine (for rolling the dough)?
There will be a 20-quart mixer, and as stated in the rules, each team will be assigned a time for mixing their pastillage.  There will not be a sheeter.

And could you send us the detail of time frame during the competition so we can practice now according to the time schedule.
When the schedule has been finalized, teams will receive it by email when we are closer to the event.  You may use the following as a guide:

January 24, 2008 back to list

[Rule 10D —Sugar Showpiece] - About the silicon mould…
Half-sphere mould can be regarded as simple geometrical shapes and we can bring it to the competition, correct?
Yes – half spheres are a simple geometric shape and may be brought to the competition.

[Rule 10D —Sugar Showpiece] - If we use pastillage to make a mould and bring it to competition, is it ok? For example pour the sugar into the pastillage and the depth can be exceed 1.27cm or not?
If you are making a mold from pastillage that is not a simple geometric shape you may not use it during the competition.  If the mold is a geometric shape, then there is no depth restriction.  If you are talking about a chablon – the depth must be as specified in the rules (1.27 cm)

 [Rule 10F —Sugar Showpiece] -All other showpiece components must be made during the competition - Can we bring the sugar already crystallised like crystal sugar ball for showpiece.
Crystallized sugar is being treated like pastillage and pressed sugar (see Rule 12) – you will be permitted to make crystallized sugar during the time that you are scheduled to make pastillage.  You may not bring any pastillage or crystallized sugar to the competition other than what is made in Nashville during that time.

[Rule 12—Pastillage] Can we dust the sugar on the surface of pastillage?
No.  All artistic decoration of pastillage must be done during the competition in front of the judges.  Rule 12 C does state, that Pastillage and pressed sugar may be tinted with one color – marbling is permitted. But that is different than dusting the surface before the competition.

Can we bring the liquor Bonbon, which means the liquor, covered by one thin layer of crystal sugar for praline?
No. All preparations for the bonbon must be done during the competition in front of the judges.

Can we bring the syrup for sugar work and then cook the syrup in front of judges or must cook the sugar and water together during competition?
No – All preparations must be done during the competition in front of the judges.

 [Rule 12—Pastillage]  Is there any rule about the height of pastillage piece?
There are no height requirements for the pastillage tray

[Rule 19---I, about the equipment] Can we bring extra equipment like a humidity resistant machine, two more microwaves?
No – you may not bring any equipment that we provide in the kitchens– since we provide one microwave you may not bring one.  I don’t know what you mean by humidity resistant machine, but if it is not included in what we provide for the kitchen, you may bring it.  All teams will be asked to send a list of their electrical equipment along with the power requirements so we can be certain that we have enough power to run the kitchens and machinery.

What does "chablons and templates" in Sugar showpiece mean? Is it a kind of mold? If it is, could you explain that in detail? For example, what shape it is, when it is used or etc.
In simplest terms – a template is a something to cut around (like a pattern for dress making), a chablon is like a stencil, or can be looked at as a shallow mold without a bottom – like something you would use for poured sugar.

January 18, 2008 back to list

How humid is it in Nashville Exactly??
I don't know if I will be able to get you a good answer on this.  I have a call into the hotel to see if anyone there can help me, but I'm not optimistic.  But, so you know, in the past we have held the event in Phoenix and Las Vegas (both deserts).  Looking a bit on the Internet, I found the following:
From May through September, daytime temperatures in Nashville hover around 30°C (86°F) and humidity can reach a claustrophobic 80%. It is wet in Nashville throughout the year, though August to October has less rain than average. The coolest months are October and November, when the humidity drops and the average temperature is around 20°C (70°F).

January 4, 2008 back to list

The petit gateaux Chocolate have to be solely with Chocolate 100%?  Or can also contain p. e. Coffee-mousse etc.? How much chocolate have to contain 50 / 60 / 70%?
The chocolate petits gateaux may contain non-chocolate elements, as long as the overall flavor/appearance predominantly chocolate.  For example, a chocolate petit gateau from a past competition was comprised of almond shortbread, dark chocolate sponge, chocolate mousse, almond nougatine and milk chocolate glaze.  Another example is a chocolate petit gateau comprised of chocolate custard, chocolate mousse, raspberry jam, pistachio mousseline cream, chocolate mirror glaze and a praline base made from hazelnut praline, puffed rice, chocolate and Feuilletine

Is it possible to spread chocolate on silicon sheet designed with the thickness requested in the rules?
If you mean using bars, noodles, rods, etc in place of a chablon, then the rules concerning chablons would apply - Chablons may not exceed ½ inch (approx. 1.27cm) in depth – so in this case the height of the silicon sheet could not be more than 1.27cm or ½ inch in height.

For the chocolate bonbons is chocolate butter considered a non-chocolate filling? 
Cocoa butter will be permitted as a stabilizer for the non-chocolate bonbon.  Remember – white chocolate is not permitted for use in the non-chocolate bonbon.

Will we have a Location (Hotel-Kitchen) in Nashville who we can make our last mis-en-place?
I am working on that, and hope to provide each team with a host kitchen, or, at the very least, a place to set up mis-en-place.  You will get more information on this when it becomes available.

Please explain the judges/juries.
Each country is represented by two judges.  The team manager is automatically one of the judges.  They travel on the same dates as the team (arrive on August 26, depart September 2), and share one of the two rooms that is provided for each team. 

For the additional judge, we ask that the team suggest whom they would like to have – generally that is a qualified and respected pastry professional from the team’s country.  Please note: we try to accommodate the team’s suggestion, however there is no guarantee.  The decision of the organizing committee is final.

We provide transportation for that judge to arrive a few days later – I don’t have the schedule yet, but probably on August 29) and they get their own room.  The second judge is welcome to travel with your team, however Carymax LLC does not pay for the additional room nights. 

The judges are placed on either the work jury or degustation juries (the degustation juries also judge artistry, i.e. the final buffet table with the showpieces and pastillage tray).  Each country will be represented on the work jury and on one of the degustation juries.  The President of the Jury determines the assignment of the judges.

December 3, 2007 back to list

What do you mean for FOOD GRADE LACQUER on the sugar showpieces?
Food Grade Lacquer is a food safe product that can be applied to the sugar showpiece to possibly help it withstand humidity - Nashville is humid.  It is not required, and I don't know that any teams used it during the National Pastry Team Championship that took place in Nashville this past summer.

November 19, 2007 back to list

No latex or silicon molds will be allowed unless they can be made during the competition. Is plastic mold allowed? 
Simple geometric molds made of food safe plastic or other food safe materials are permitted.   

What do you mean by simple geometric shapes?
Simple geometric shapes are 3 dimensional versions of circles, squares, triangles and rectangles – i.e. spheres, cylinders, cubes, and pyramids.  These shapes can be expanded to include tubes, which could essentially be elongated cylinders or cubes.

October 1, 2007 back to list

Our Team wishes to use space available under the tables but for that I need to receive all the measurements in centimeters.   Would it be possible to have the same sketches with measurements in centimeters?
I don't have the measurements in centimeters.  If it helps, 1 inch is equal to 2.54 centimeters.  You can multiply the measurements we provided and that would give you a pretty good estimate

BONBONS back to list

April 25, 2008

Regarding the chocolate bonbons you may consider glazed the one with the no-chocolate filling or the glazed one must be the one with the chocolate filling?
I believe that by glazed you mean dipped – so based on my assumption, here is the answer:  Each team must make one dipped chocolate bonbon, one molded chocolate bonbon and a third chocolate bonbon with a non-chocolate filling which can be either dipped or molded (it's "free choice"). Also, there is no requirement that the fillings be chocolate, just that one of the three is absolutely not chocolate.

January 24, 2008

Can we bring the liquor Bonbon, which means the liquor, covered by one thin layer of crystal sugar for praline?
No. All preparations for the bonbon must be done during the competition in front of the judges.

January 4, 2008

For the chocolate bonbons is chocolate butter considered a non-chocolate filling? 
Cocoa butter will be permitted as a stabilizer for the non-chocolate bonbon.  Remember – white chocolate is not permitted for use in the non-chocolate bonbon.

EQUIPMENT back to list

April 11, 2008

Knowing that good micro wave oven are key of success in this competition…. and compare to what we have to buy and bring to do this competition it is certainly representing the least expensive piece of equipment and does not use more power than a sugar lamp or few heat guns…. could we bring an additional one that would follow specs that you would provide? Also can you provide very precise specs on the one you provide?
Teams are not permitted to bring their own microwave ovens.  The organizing committee believes that pastry chefs competing at this level should be able to work with any microwave that is provided.  The same can be said of all equipment provided in the kitchens.
We cannot provide precise information on the microwaves.  We have several models and will not determine which ones we will use until we are in Nashville and can test the equipment.

March 14, 2008

Can we bring every additional equipment who is not included in yours list, i.e. Food processor, Warming Tray etc.?
If we do not provide the equipment you may bring it – so a food processor would be ok.  A warming tray would be ok if it is not used as a chocolate warmer.  In all cases, teams must let the organizing committee know what electrical equipment you plan to bring so we can make sure the kitchen has enough power to support it.

February 21, 2008

Can you confirm me the measures of the trays for the oven?
I do not have a sheet pan to measure here in the office, but the standard full sized sheet pan is approximately 17-¾ inches x 25-3/4 inches or 18 inches x26 inches.  You can use that as a guide.  I think that converts to approximately 45.1cm x 64.4cm

Can you give us detailed info about the dimensions of the tables in the box, with the exact measures?
The most exact measurements that we can provide are given in the table schematics that were part of the team info packet that was emailed to each team.

Are there spaces also under the tables? how much? can we use it?
There is space under the tables – refer to the schematics.  The heights from the floor to the bottom of the table is approximately about 30inches in most cases– you should give yourself a bit of “wiggle room”

Will each team have a single blast chiller or to be shared?
The blast chiller is shared as are the freezer and the refrigerator – refer to the kitchen schematic that was part of the competitors packet you received.

January 24, 2008

[Rule 19---I, about the equipment] Can we bring extra equipment like a humidity resistant machine, two more microwaves?
No – you may not bring any equipment that we provide in the kitchens– since we provide one microwave you may not bring one.  I don’t know what you mean by humidity resistant machine, but if it is not included in what we provide for the kitchen, you may bring it.  All teams will be asked to send a list of their electrical equipment along with the power requirements so we can be certain that we have enough power to run the kitchens and machinery.

October 1, 2007

Our Team wishes to use space available under the tables but for that I need to receive all the measurements in centimeters.   Would it be possible to have the same sketches with measurements in centimeters?
I don't have the measurements in centimeters.  If it helps, 1 inch is equal to 2.54 centimeters.  You can multiply the measurements we provided and that would give you a pretty good estimate

HOST KITCHENS back to list

January 4, 2008

Will we have a Location (Hotel-Kitchen) in Nashville who we can make our last mis-en-place?
I am working on that, and hope to provide each team with a host kitchen, or, at the very least, a place to set up mis-en-place.  You will get more information on this when it becomes available

INGREDIENTS

May 2, 2008

I am aware that the competition allows for competitors to bring fruit already cut, however, to avoid the fruit turning black, could the fruit be stored in lemon juice?
Yes

March 14, 2008

Can we bring every additional equipment who is not included in yours list, i.e. Food processor, Warming Tray etc.?
If we do not provide the equipment you may bring it – so a food processor would be ok.  A warming tray would be ok if it is not used as a chocolate warmer.  In all cases, teams must let the organizing committee know what electrical equipment you plan to bring so we can make sure the kitchen has enough power to support it.

February 21, 2008

Can we bring candied fruit?
Yes

JUDGES

February 21, 2008

Can you specify which jury tastes what?
As far as which jury tastes what , I'm not sure what difference this can make to the teams, and the judges are assigned to juries by the head judge, so  again, I don't know why you are asking the question.  Nothing has been decided for this year.  In the past, everyone tastes plated dessert.  One jury did bonbons and entremet glace, the other did entremet and petits gateaux

January 4, 2008

Please explain the judges/juries.
Each country is represented by two judges.  The team manager is automatically one of the judges.  They travel on the same dates as the team (arrive on August 26, depart September 2), and share one of the two rooms that is provided for each team. 

For the additional judge, we ask that the team suggest whom they would like to have – generally that is a qualified and respected pastry professional from the team’s country.  Please note: we try to accommodate the team’s suggestion, however there is no guarantee.  The decision of the organizing committee is final.

We provide transportation for that judge to arrive a few days later – I don’t have the schedule yet, but probably on August 29) and they get their own room.  The second judge is welcome to travel with your team, however Carymax LLC does not pay for the additional room nights. 

The judges are placed on either the work jury or degustation juries (the degustation juries also judge artistry, i.e. the final buffet table with the showpieces and pastillage tray).  Each country will be represented on the work jury and on one of the degustation juries.  The President of the Jury determines the assignment of the judges.

MISCELLANEOUS back to list

April 18, 2008

Can you tell us what electrical services/ facilities will be available => voltage, what kind of plug, number of plugs, etc.in their competition kitchen
I cannot give you an exact power amount – each team will be asked to give us advance notice of the electrical equipment that they will be bringing and the number of amps each item will require.  Our electrician will make sure that there is enough power to the kitchens.  As far as the number of outlets – this is unimportant as you can bring power strips.  The electrician goes to each kitchen prior to the start of the competition to go over the electrics with the team.

January 18, 2008

How humid is it in Nashville Exactly??
I don't know if I will be able to get you a good answer on this.  I have a call into the hotel to see if anyone there can help me, but I'm not optimistic.  But, so you know, in the past we have held the event in Phoenix and Las Vegas (both deserts).  Looking a bit on the Internet, I found the following:
From May through September, daytime temperatures in Nashville hover around 30°C (86°F) and humidity can reach a claustrophobic 80%. It is wet in Nashville throughout the year, though August to October has less rain than average. The coolest months are October and November, when the humidity drops and the average temperature is around 20°C (70°F).

October 1, 2007

Our Team wishes to use space available under the tables but for that I need to receive all the measurements in centimeters.   Would it be possible to have the same sketches with measurements in centimeters?
I don't have the measurements in centimeters.  If it helps, 1 inch is equal to 2.54 centimeters.  You can multiply the measurements we provided and that would give you a pretty good estimate

April 11, 2008

Geometric mold shape like a square column are allowed now could it be twisted as well?
No.  You can bring a square column to the competition, but if you want to twist it, it must be twisted during the competition in front of the judges.

Are geometric mold still allowed if we place another non geometric piece inside to change the shape a little bit like it was allowed last year?
If you want to place a non-geometric piece inside a geometric mold, you must make the non-geometric piece. If you want to place a geometric shape inside a geometric mold, you can bring it.

Can geometric mold be textured?
Yes

January 24, 2008

What does "chablons and templates" in Sugar showpiece mean? Is it a kind of mold? If it is, could you explain that in detail? For example, what shape it is, when it is used or etc.
In simplest terms – a template is a something to cut around (like a pattern for dress making), a chablon is like a stencil, or can be looked at as a shallow mold without a bottom – like something you would use for poured sugar.

[Rule 10D —Sugar Showpiece] - About the silicon mould…
Half-sphere mould can be regarded as simple geometrical shapes and we can bring it to the competition, correct?
Yes – half spheres are a simple geometric shape and may be brought to the competition.

[Rule 10D —Sugar Showpiece] - If we use pastillage to make a mould and bring it to competition, is it ok? For example pour the sugar into the pastillage and the depth can be exceed 1.27cm or not?
If you are making a mold from pastillage that is not a simple geometric shape you may not use it during the competition.  If the mold is a geometric shape, then there is no depth restriction.  If you are talking about a chablon – the depth must be as specified in the rules (1.27 cm)

January 4, 2008

Is it possible to spread chocolate on silicon sheet designed with the thickness requested in the rules?
If you mean using bars, noodles, rods, etc in place of a chablon, then the rules concerning chablons would apply - Chablons may not exceed ½ inch (approx. 1.27cm) in depth – so in this case the height of the silicon sheet could not be more than 1.27cm or ½ inch in height.

November 19, 2007

No latex or silicon molds will be allowed unless they can be made during the competition.
Is plastic mold allowed? 
Simple geometric molds made of food safe plastic or other food safe materials are permitted.   

What do you mean by simple geometric shapes?
Simple geometric shapes are 3 dimensional versions of circles, squares, triangles and rectangles – i.e. spheres, cylinders, cubes, and pyramids.  These shapes can be expanded to include tubes that could essentially be elongated cylinders or cubes.

Pastillage, Pressed Sugar & Crystallized Sugar
back to list

April 18, 2008

Are we still allowed to use isomalt for the pastillage tray assembly
Yes you can use isomalt -
See rule 11 -  Pastillage Tray
.  All rules stated above for use of pastillage in the sugar showpiece apply to the pastillage tray.
See rule 10 H - Sugar Showpiece-
All pastillage and sugar pieces must be adhered to the showpiece using sugar or sugar products only. No glue guns or glue products will be permitted. Failure to comply with this rule will result in immediate disqualification. "

Note: Glue guns are permitted if the "glue" is a sugar product that you have created to fit the glue gun - But...you should make the judges aware that the pellets are made from isomalt or other sugar product.

We have been using shapes for pastillage in the past like half pipe, waves where we deposit pastillage on to let the pastillage dry. Is there any limitation regarding the shapes?
No limitations in what shapes you place your cut or molded pastillage as long as the pastillage is not pressed in a mold.

In a past competition, we think we saw a team using mold to create the entire pastillage show piece, is this not allowed anymore then?
Looking at photos of pastillage trays from past world championships, this does not appear to be the case.  However, that being said, you may use molds to create the entire pastillage tray as long as the rules on molds are followed - only simple geometric shaped molds or molds made in front of the head judge during day one of making pastillage would be permitted.

Does the rule of mold making apply for the pastillage during pastillage making if yes mold that have been created during pastillage making can be used for the competition itself?
During the time allotted to make the pastillage on day one, teams may create molds the premises by hand and not from a pre-existing mold or sculpture.  But this mold can only be used for pastillage or sugar showpiece and not the chocolate showpiece.  The head judge (who does not score, but oversees the competition) must be present to see how mold is made and how it used so he can tell the jury that the "illegal" mold has been made during the pastillage making and not “illegal.”  If you plan to make a mold during the pastillage time, please let us know in advance so we can make sure that the Head Judge is present.

April 11, 2008

Is pressed sugar allowed in the pastillage tray?
NO – Rule 11 states: “The pastillage tray must be comprised solely of pastillage”

Certain pastillage or pressed sugar techniques require the usage of an oven do we have access to one during pastillage time? If not can we bring a small one?
No, there will be no oven in the pastillage room.  No you may not bring one.  See Rule 12 for description of what is provided for making pastillage.

Are we allowed to crystallize pastillage during pastillage making time?
You may crystallize pastillage and make pressed sugar during your allotted time to make pastillage (see Rule 12).  Remember – pastillage tray must be solely pastillage – crystallized pastillage is not solely pastillage.

March 14, 2008

Can we use an "Electric Tool" to sand our Pastillage?
Yes you may use an electric tool to sand the pastillage, but no texture can be added with this tool. That would need to be done during the 13 hour competition.

February 8, 2008

Regarding Rule 12: - Pastillage
a) Teams must bring all of their ingredients including water?
Yes – this is stated in the rules…
b) Is there any sink for us to cleaning?
No.  The rooms have not been secured for the pastillage yet, however, in the past we have not had rooms with running water.
c) Is there any mix machine (for mix the dough) and rolling machine (for rolling the dough)?
There will be a 20-quart mixer, and as stated in the rules, each team will be assigned a time for mixing their pastillage.  There will not be a sheeter.

January 24, 2008

[Rule 10F —Sugar Showpiece] -All other showpiece components must be made during the competition - Can we bring the sugar already crystallised like crystal sugar ball for showpiece.
Crystallized sugar is being treated like pastillage and pressed sugar (see Rule 12) – you will be permitted to make crystallized sugar during the time that you are scheduled to make pastillage.  You may not bring any pastillage or crystallized sugar to the competition other than what is made in Nashville during that time.

Rule 12—Pastillage] Can we dust the sugar on the surface of pastillage?
No.  All artistic decoration of pastillage must be done during the competition in front of the judges.  Rule 12 C does state, that Pastillage and pressed sugar may be tinted with one color – marbling is permitted. But that is different than dusting the surface before the competition.

[Rule 12—Pastillage]  Is there any rule about the height of pastillage piece?
There are no height requirements for the pastillage tray

PETITS GATEAUX back to list

January 24, 2008

The petit gateaux Chocolate have to be solely with Chocolate 100%?  Or can also contain p. e. Coffee-mousse etc.? How much chocolate have to contain 50 / 60 / 70%?
The chocolate petits gateaux may contain non-chocolate elements, as long as the overall flavor/appearance predominantly chocolate.  For example, a chocolate petit gateau from a past competition was comprised of almond shortbread, dark chocolate sponge, chocolate mousse, almond nougatine and milk chocolate glaze.  Another example is a chocolate petit gateau comprised of chocolate custard, chocolate mousse, raspberry jam, pistachio mousseline cream, chocolate mirror glaze and a praline base made from hazelnut praline, puffed rice, chocolate and Feuilletine

January 4, 2008

The petit gateaux Chocolate have to be solely with Chocolate 100%?  Or can also contain p. e. Coffee-mousse etc.? How much chocolate have to contain 50 / 60 / 70%?
The chocolate petits gateaux may contain non-chocolate elements, as long as the overall flavor/appearance predominantly chocolate.  For example, a chocolate petit gateau from a past competition was comprised of almond shortbread, dark chocolate sponge, chocolate mousse, almond nougatine and milk chocolate glaze.  Another example is a chocolate petit gateau comprised of chocolate custard, chocolate mousse, raspberry jam, pistachio mousseline cream, chocolate mirror glaze and a praline base made from hazelnut praline, puffed rice, chocolate and Feuilletine.

SCHEDULES back to list

February 8, 2008

And could you send us the detail of time frame during the competition so we can practice now according to the time schedule.
When the schedule has been finalized, teams will receive it by email when we are closer to the event.  You may use the following as a guide:

SUGAR SHOWPIECE back to list

April 11, 2008

Is there any restriction on texturing sheets or equipment in sugar or chocolate show piece and pastillage tray?
No

January 24, 2008

Can we bring the syrup for sugar work and then cook the syrup in front of judges or must cook the sugar and water together during competition?
No – All preparations must be done during the competition in front of the judges.

December 3, 2007

What do you mean for FOOD GRADE LACQUER on the sugar showpieces?
Food Grade Lacquer is a food safe product that can be applied to the sugar showpiece to possibly help it withstand humidity - Nashville is humid.  It is not required, and I don't know that any teams used it during the National Pastry Team Championship that took place in Nashville this past summer.