21 November 2026

U.S. Wheat Associates and the U.S. Dairy Export Council, in collaboration with the Egyptian Chefs Association (ECA), are organizing the Showcasing the Performance of Hard Red Spring Wheat competition on 21 November 2026.

The competition aims to highlight the key functional properties of Hard Red Spring (HRS) wheat, including gluten strength, fermentation tolerance, dough handling characteristics, high-volume yield, and internal crumb structure. It also provides young bakers with an opportunity to demonstrate their technical skills and creativity in dough handling and the production of a diverse range of artisanal and commercial baked goods, in accordance with the highest standards of quality and professionalism.

Participation is open to bakers aged 35 and under. Competitors will be required to prepare and present the specified products in accordance with the rules, technical requirements, and judging criteria outlined in these regulations.

The awards ceremony and announcement of the winners will take place on 23 November 2026 at the Hilton Grand Nile Tower Hotel, in the presence of representatives of the organizing bodies and partners, members of the judging panel, and participating competitors.

By registering for and participating in the competition, each competitor acknowledges that they have read and understood all the rules and conditions set forth in these regulations and agrees to abide by them, as well as by the decisions of the judging panel.

Competition Products

Competition Rules

General Flour Requirement

• All products must be produced using the competition-provided HRS wheat flour.
• Additional flours are not permitted unless supplied or approved by the organizers.
• Bread improvers, dough conditioners, and artificial colors are prohibited.
• Natural ingredients for flavoring and decoration are permitted.

Product-Specific Rules

1. Artisan Baguette

Requirements

• Dough may be brought as a fully fermented dough block.
• No pre-shaped baguettes allowed.
• Scaling, shaping, scoring, and baking must be performed during the competition.
• Minimum length: 50 cm.

Judging Focus

• Volume
• Scoring
• Crust quality
• Crumb structure
• Flavor and aroma

2. Sandwich Toast Bread

Requirements

• Preferment (poolish or sponge) may be prepared in advance.
• Final dough mixing must occur during competition time.
• Loaves must be baked in standard loaf pans supplied or approved by organizers.
• Seeds and inclusions are not permitted.

Judging Focus

• Volume
• Uniform crumb
• Softness
• Slice ability
• Crust appearance

3. Premium Brioche Burger Bun

Requirements

• Preferment may be prepared in advance.
• Final dough mixing must occur during competition.
• Competitors must present:
  • 4 plain buns
  • 2 assembled sandwiches
• Sandwich fillings may be pre-prepared.

Judging Focus

• Uniformity
• Softness
• Volume
• Appearance
• Commercial appeal

4. Kaiser Roll

Requirements

• Dough may be prepared during competition only.
• Traditional Kaiser stamping or hand-folding technique must be demonstrated.
• Decorative toppings are not permitted.

Judging Focus

• Shape definition
• Oven spring
• Crust quality
• Internal structure
• Uniformity

Production Time

Equipment Provided

Each competitor will receive:

• Convection oven
• 5-liter mixer
• Worktable
• Refrigerator space
• Freezer access
• Six baking trays
• Digital scale

Note: Competitors must bring all hand tools required for production.

Weight Tolerance

All finished products must comply with the announced weights.

Allowed variation: ±5%

Products outside this tolerance may receive point deductions.

Hygiene & Food Safety

Competitors will be evaluated on:

• Personal hygiene
• Workstation cleanliness
• Safe food handling
• Proper ingredient storage
• Waste management

Failure to follow food safety standards may result in penalties or disqualification.

Penalties

Official Scoring Sheet

Total Score: 100 Points

Product-Specific Scoring

Artisan Baguette (20 Points)

Sandwich Toast Bread (20 Points)

Brioche Burger Bun (20 Points)

Kaiser Roll (20 Points)

Special Awards

Best HRS Wheat Performance Award
Recognizing the competitor who best demonstrates flour strength, fermentation tolerance, volume, and crumb quality in social media coverage.

Best Technical Baker Award
Highest technical execution score.

Best Commercial Bakery Product Award
Highest score in Toast Bread and Brioche Burger Bun categories.

Registration:

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I wish to attend the following ECA competition:

• Hard Red Spring Wheat (HRS) Competition, 21 November 2026

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