WORLD JUNIOR PASTRY-MAKING CHAMPIONSHIP

Sigep 19-20 January 2019

The future of the profession lies in the hands of the young

The World Junior Pastry-Making Championship, a biennial event, is the brainchild of Roberto Rinaldini. It

is organized by Italian Exhibition Group SpA, under the honorary chairmanship of Emilia Coccolo Chiriotti

and Iginio Massari. In this one-of-its-kind team competition for young recruits to the profession, under-

23 chefs are given a unique opportunity to put their skills to the test and find worthy inspiration for a

successful and stimulating career. The competition is a high-calibre professional event, run to the strictest

and fairest professional standards and held in Italy, the cradle of confectionery and pastry-making art. It

is staged during Sigep, a specialist trade fair for pastry, ice-cream, chocolate and bread-makers from

around the world.

The noble objective the World Junior Championship has set itself is therefore to be a training ground for

large international events for established, more senior professionals, while making it entertaining and

showcasing the talents and future of younger generation pastry-chefs. By spotlighting them, we hope to

engender a sense of belonging and valuable feelings of goodwill, quality, passion, a love of beautiful

things, creativity, collaboration and respect for colleagues. All are part of the ethics underpinning the

sector, giving it solid roots and a constructive vision for the future.

It will be an opportunity to share experiences and a platform for growth for young people who represent

the future of the international pastry-making sector. It is the first competition with a vital role to play in

achieving a career at the highest of technical standards.

COMPETITION THEME

The competition will take place on Saturday 19 and Sunday 20 January 2019.The theme for this year's

edition is: FLYING. It can be illustrated in artistic sugar and chocolate creations and in the ingredients used

to make the required desserts and cakes. Teams must explore new shapes, trace original lines and

innovative decorative effects to give full rein to their imaginations, thinking outside of normal boundaries

to create products of the required type, i.e. a sugar sculpture and a chocolate sculpture, individual

chocolate bonbons, the contemporary chocolate baked cake, the dessert on a plate, and the dessert in a

glass made using ingredients from the team's home country.

GENERAL COMPETITION RULES

Rule 1

Competition entry is open to male and female pastry chefs aged under 23, of the same nationality as the

country they represent. Applications to take part in the 2019 edition are open until 30 August 2018.

Teams comprise three members.

The first 12 teams to submit the official application pack, with the three registration forms duly completed

and payment of €900.00 per team duly made, will be admitted to the competition. The application form

must be sent via email to the Organizing Secretariat at pastryevents@iegexpo.it and received no later

than 30 August 2018.

The three application forms and these competition rules can be consulted and downloaded free of charge

at www.sigep.it. If you require further details about the competition, please send your enquiry by email

to: pastryevents@iegexpo.it

The following documents must be submitted together with the application form; failure to do so will

result in exclusion from the competition:

- These rules, signed by all three members of the team.

- A curriculum vitae for each member of the team, written in Italian and English (including a high-

resolution digital photos of team members in their uniform against a white background).

The first 12 teams to submit their application as indicated above will be admitted to the competition.

In this regard, the date on the email received in the Organizing Secretariat inbox will be considered the

official date of submission of the application.

Once the deadline for applications has elapsed, the organizers will publish the list of teams admitted to

the competition at www.sigep.it and the reserve team. Within 10 (ten) days of the list being published

on the website, all admitted teams must pay, in a single payment, the aforementioned €900.00 (nine

hundred euro) registration fee; payment should be made by bank transfer to Italian Exhibition Group SPA,

to the following account:

Reason for payment: registration fee to compete in the World Junior Championships 2019 + team name.

Bank details:

UNICREDIT BANCA SpA Via Martin Luther King 38 - 40132 BOLOGNA

IBAN: IT71G0200802515000003175843

BIC/SWIFT: UNCR IT MMOEE

Teams failing to or late in making payment of the €900.00 registration fee will not be admitted to the

competition.

Rule 2

Each team comprises:

One manager - member of the international panel of judges.

Two competitors.

The team manager will be the contact person for the competition organizers and will be responsible for

submitting the application pack, complete with the necessary accompanying documentation. In turn, all

communications from the organizers will be sent to the team manager. If one or both competitors should

pull out, the team manager is responsible for finding a replacement(s). In the event a team manager

withdraws, competitors will have to appoint a new manager and notify the competition organizers, filling

in the registration form for the new manager. If the new competitor or new manager form has not been

sent within ten days of their withdrawal, and in any case no later than 20 November 2018, the

competition organizers with replace the whole team with the reserve team.

If the new competitor or new manager form is not received by 20 November 2018, the team will be

disqualified from the competition; only the remaining 11 teams will take part in the competition. The

registration fee paid by the disqualified team will not be refunded.

The reserve team will be the thirteenth team to register, required to remain available as said reserve

team until 20 November 2018. Should the reserve team participate in the competition, it must pay the

€900.00 registration fee, as indicated above, within 10 days of receiving notice of admission to the

competition by the organizers.

Both competitors (male and/or female) must be aged under 23; the competitors must be of the same

nationality as the country they are representing; this rule does not apply to the Manager.

Both competitors will have an equal role and one will be the designated spokesperson.

Rule 3

HOSPITALITY

The competition organizers will bear the cost of hosting teams in a hotel, selected by the competition

organizers, from Friday 18 January 2019 to 11am Monday 21 January 2019, by which time hotel rooms

must be vacated.

Teams must be available when needed by the organizers, for photos and interviews, for the entire

duration of their stay, during the competition and in accordance with the schedule that will be sent in

due course.

Rule 4

COMPETITION PROGRAMME

The 2019 Championships will take place during Sigep on 19 and 20 January 2019.

Competition start/finish times are:

- 19 January from 8am to 5pm;

- 20 January from 7.30am to 3.30pm.

The presentation tables will be placed in front of the cubicles at 3.00 pm on day two of the competition.

Teams will place their creations on the presentation tables starting at 3.35pm in the order drawn, and

only when called by the presenters.

COMPETITION SCHEDULE AND ORGANIZATION

The allocation of competition cubicles will be drawn on 12 November 2018, at IEG in the presence of the

competition president Roberto Rinaldini. Competitors can enter their cubicles at 7.10am on 19 January,

where they will be able to set up the tables and lay out utensils and ingredients but not start any kind of

pastry prep. Commissioners will begin cubicle inspection at 8am on 19 January. All crates and boxes

brought by teams will be inspected, with the designated spokesperson for each country required to

present and put away things the commissioner wishes to see. Anything found to be in breach of the

competition rules will be withheld and returned to the team after the competition has ended. The

competition will commence at 9am on 19 January and end at 5pm. At the end, the competition

commissioners will check the cubicles to see if tables, fridges, oven, utensils and floors have been cleaned.

Waste baskets - three of which will be given to competitors, one for paper, one for organic waste and

one for plastic - will also be inspected. Additional bin liners can be requested from the competition

commissioner. Teams must bring the necessary materials to clean their cubicles, including brushes to

sweep and scrub, two cloths to wash the floor, a roll of kitchen paper and scrubbing sponges to wash

small utensils. On 20 January, competitors will arrive at the Pastry Arena at 7.30am. Day two of the

competition will commence at 8am and end at 2.30pm. The buffet table must be set up during the

competition time and no later than 3.30pm. Teams will each have six minutes, starting from 2.35pm, to

transfer their two artistic sculptures in the order drawn and only when instructed to do so by the speaker.

Teams must vacate the cubicles by 4pm on day two of the competition, leaving them completely empty

and clean, in the same way they found them on their arrival two days previously; the judges will check if

cubicles have been cleaned.

Rule 5

TRAVEL AND ACCOMMODATION

All travel arrangements must be agreed with the Organizing Secretariat. All teams must notify the

organizers of their travel plans by 10 October 2018. Any teams not submitting their travel details by the

above date will be sent a return ticket from the nearest airport to their home. Any changes to these

tickets will be the sole responsibility of the team, who will also have to pay any additional costs. The

competition organizers will provide accommodation and return tickets for each team. All efforts will be

made to allow each team to take the most direct route from their departure point to Rimini. Stopovers

or special routes will be paid for by each individual passenger. Each team is responsible for any excess

baggage charges they might incur. All twelve teams will be hosted in Rimini at the Organizing Committee's

expense (two members per team: competitors and manager/judge). Each team will be assigned two hotel

rooms, one for the two competitors and one for their Manager.

Rule 6

SHIPPING

The competition organizers shall not be held responsible for delays and shall not be involved in any way

in shipments, either to or from the competition. Shipping costs and liability for materials shipped

(equipment loaded on pallets) shall be borne by the team; teams are also responsible for checking that

all necessary materials are delivered on time and for reloading materials back onto the pallet in the same

way they were delivered to avoid any issues with international freight companies. Teams will be notified

of dates and time-scales for shipping in due course but, roughly speaking, it takes approximately 60 days

to ship by sea and clear customs. Pallets must be sent to Rimini Fiera (Via Emilia 155, Rimini). They will

only be opened by the team on their arrival at the Pastry Arena. Only pallets which have been

appropriately repacked after the competition will be reshipped.

Rule 7

INGREDIENTS AND EQUIPMENT AVAILABLE

1 - The competition organizers will only provide primary fresh ingredients: fresh eggs, pasteurized egg

yolks, cream (35% fat), fresh milk, white flour, and sugar. Chocolate will also be provided: chocolate used

in the competition will be supplied by Valrhona, a partner organization. Competitors must send a full list

of the quantities required of each of the fresh ingredients listed above via email to the Organizing

Secretariat’s designated email address, no later than 30 November 2018.

ANY OTHER INGREDIENTS NOT LISTED MUST BE SUPPLIED BY THE TEAMS THEMSELVES.

Ingredients to be used in the competition must be weighed or measured in advance in unbranded

disposable containers, labelled with the exact weight and product name (e.g. 100g of 70% plain

chocolate). Specific ingredients can be used when previously authorized by the commission and

competition organizers; brand names must be hidden and not visible.

Each cubicle will have access to:

- 3 stainless steel tables;

- 1 sink;

- 1 9kg tempering machine for plain chocolate;

- 1 microwave oven;

- 1 worktop planetary mixer with two bowls;

- 1 induction hob;

- 1 baking tray trolley;

- 10 trays, 40x60 cm;

- 1 oven

Provided for every two cubicles so to be shared:

- 1 blast chiller to -30°C;

- 1 refrigerator at +4°C;

- 1 freezer at -20°C;

- 1 3 litre ice cream maker.

- 8 tempering machines: 4 for white chocolate and 4 for milk chocolate to be shared by all 12 teams

Competitors are required to bring all small utensils (scales, airbrushes, sprays, etc.) and miscellaneous

supplies (knives, scrapers, pots –including those for induction cooking, absorbent paper, etc.)

Rule 8

COMPETITOR CLOTHING

Competitors will receive the official jacket, apron and cap from the organizers. Competitors must dress

in full chef’s uniform: jacket (with no brand names on it), black trousers, cap, apron and suitable black

shoes.

Rule 9

PRESENTATION

The sugar and chocolate creations will be presented on Ø120 cm round tables, placed in front of the

cubicles between 3.35pm and 4.35pm on Sunday 20 January 2019, and at no other time. The presentation

tables, covered with white table cloths, will be provided by the organizers. To ensure the proper

execution of the contest, three competition commissioners, along with the judges, will monitor the

competition from start to finish. They also have the duty to point out any technical flaws or hygiene issues

in the preparation of the works.

Rule 10

RECIPES

Recipes, in Italian and English, must be sent to the Organizing Secretariat’s designated email address by

10 November 2018, and include a drawing of the creation. Specifically, this drawing must show a side

view of the creations and include an explanation for each part. Recipes must provide details of the

quantities of each ingredient and procedure to be used in the competition. An example will be provided

in the technical brochure. Failure to submit this information within the required deadline will incur a

penalty of 5 points for each day the information is late, to be deducted from the final score. Inaccuracies

in the recipes submitted will incur a penalty of 5 points, to be deducted from the final score. It is strictly

forbidden to mention brand names in any of the recipes. Failure to follow exactly the recipe submitted

or the use of other ingredients or not all of the ingredients indicated in the recipe during the competition

will incur a 20-point penalty unless the change has been approved by the competition organizers or head

judge before the competition starts.

Rule 11

CHOCOLATE SHOWPIECE

The chocolate showpiece must have a chocolate cake, otherwise it will be disqualified. Only plain, milk or

white chocolate can be used in the chocolate showpiece, anything else will result in disqualification.

Chocolate substitutes can be used for decorations. Non-edible structural supports are not permitted and

will result in immediate disqualification if used. Food colourings meeting regulatory standards are

allowed. The showpiece must be at least 120cm tall, measured from the top of the stand to the top of

the creation; showpieces outside the aforementioned measurements will incur a 10% penalty to be

deducted from the final score. There is no restriction on the maximum height. Food colourings meeting

regulatory standards are allowed. The stand must be made of a non-edible material such as Plexiglas,

glass, wood, etc. to be selected and brought by the teams. If the stand exceeds the aforementioned

maximum size, the team will incur a 10% penalty to be deducted from the final score. Teams must

complete each stage of the preparation in their cubicles. Decorations may not be completed on the

presentation table, to do so will result in disqualification of the showpiece from the competition. If a

creation is damaged in any way while being moved to the presentation table (including complete

collapse), no action can be taken to fix it and 10% will be deducted from the total score as a penalty.

Teams will be called by the speaker in the order they are drawn, at ca. six minute intervals, from 3.35pm

to 4.35pm. Only the competitors and the manager are allowed to bring the sculpture to the table. Any

member of the jury may ask the Jury President and competition commissioners to check the presentation,

also in terms of the internal composition, the products and materials used. If a team takes more than 1

kg of chocolate from the milk chocolate and white chocolate machines shared by all teams, the team

must fill it with chocolate at a temperature of 45°C and inform the organizers.

Rule 12

SMALL PASTILLAGE TRAY SCULPTURE

Each team must also create a small sculpture – a tray made of pastillage, reflecting the theme. It may

have a maximum base size of 20x20 and a height of 40cm (the top of the small sculpture can have a

maximum width of 40cm). It must hold 15 praline chocolates and be presented to the judges during the

tasting for the photographer to take photos. The maximum dimensions of the base on which the small

sculpture will be presented must not exceed 25x25x10 cm for presenting the small sculpture. Teams are

responsible for bringing the base and are free to use any type of material.

The pastillage should be brought to the competition already cut and shaped; airbrushing, if necessary,

must be done directly in the competition cubicles by a member of the team. Airbrushed parts may be

awarded a maximum of 50 extra points based on the difficulty of the work.

Rule 13

INNOVATIVE MINIATURE PASTRIES MADE WITH BESOZZI FLOUR

Teams must prepare 3 different types of miniature pastries (e.g. plum cake, financiers, madeleines,

shortbread pastry, shortcrust pastry, puff pastry, etc.), 20 of each, to make a total of 60:

- 1st type: miniature pastry with a predominantly fruity taste (fresh fruit or nuts)

- 2nd type: miniature pastry with plain chocolate

- 3rd type: miniature pastry WITHOUT FILLING OR ICING. A LIGHT DUSTING OF POWDERED SUGAR AND

DECORATION IS PERMITTED.

For tasting, one of each type of the miniature pastries should be placed on 14 separate plates. The small

pastillage sculpture with the miniature pastries must be presented to the judges by one MEMBER OF THE

TEAM during the presentation of the miniature pastries to the jury. All miniature pastries must be

prepared, baked in the oven in the competition cubicle and decorated during the competition time.

For type 1 and 2 of miniature pastries, the teams are free to choose to fill or decorate them with cream,

custard, ganache, jam, jelly or other, which can amount up to no more than 30% of the volume of the

miniature pastry. The organizer will supply the plates needed to each team for plating the miniature

pastries. Plates will be marked with the number 1, 2 or 3, for the three types of pastries listed above. The

first type of miniature pastry must be placed on the plate marked number 1, the second type placed on

the plate marked number 2, and the third type placed on the plate marked number 3.

Placing them on the wrong plate will incur a 5-point penalty, to be deducted from the final score. Each

individual miniature pastry can weigh a maximum of 22g; anything more or less than this will incur a 5%

penalty, which commissioners will deduct from the team's final score. Tasting will take place on day two

at 11am, in the order of teams drawn. Teams must bring to the competition all ingredients for the

miniature pastries, already weighed but not mixed.

Rule 14

SUGAR SHOWPIECE

The dessert on a plate should be presented on the sugar sculpture. The sugar showpiece must be at least

120cm tall, measured from the top of the support to the top of the sugar sculpture; sculptures outside

the aforementioned measurements will incur a 10% penalty to be deducted from the final score.

There is no restriction on the maximum height. The stand must be made of a non-edible material such as

Plexiglas, glass, wood, etc. to be selected and brought by the teams. Only pulled, poured, blown, and

pressed caramelized sugar or isolmalt can be used to make the artistic creation; anything else will result

in disqualification. Pastillage creations are permitted and can account for up to 20% of the total sculpture.

If this limit is exceeded, a 10% penalty will be deducted from the final score.

Non-edible structural supports are not permitted. Use of non-edible structural supports will result in

immediate disqualification. Food colourings meeting regulatory standards are allowed. Teams must

complete each stage of the preparation in their cubicles. Decorations may not be completed on the

presentation table, to do so will result in disqualification of the showpiece from the competition.

If a creation is damaged in any way while being moved to the presentation table (including complete

collapse), no action can be taken to fix it and 10% will be deducted from the total score as a penalty.

Teams will be called by the speaker in the order they are drawn, at ca. six minute intervals, from 3.35pm

to 4.35pm. Any member of the jury may ask the Jury President and competition commissioners to check

the sculpture, also in terms of internal composition, the products and materials used.

The use of moulded, printed, shaped and dried pastillage is allowed and can be shaped from an already

coloured paste. Each piece will be checked by the jury during their inspection.

It must not be presented airbrushed or with drawings drawn upon, as these steps must be done on the

day of the competition, in front of the jury. Silicone or special glue guns to anchor the pastillage, pulled

or blown sugar are not permitted, only sugar or pastillage are allowed.

Any use of such guns will result in disqualification. Only the competitors and the manager are allowed to

bring the sculpture to the table.

Rule 15

VALRHONA CHOCOLATE CAKE

Each team must make four cakes of any shape, each weighing between 1000 and 1300g. One of these

must be presented on the buffet and one kept for photos; the other two are for tasting and must all be

decorated. The cake MUST be made using all three types of Valrhona plain, white and milk chocolate;

each team can choose the best combination to bring out their qualities. The cake MUST be made using a

“Game 1200” silicone mould (code 20.370.87.0065) provided by the sponsor Silikomart.

At the time scheduled for tasting to commence, teams must have completed the three cakes (two for

tasting and one for photos), including all decorations and arrangement on the presentation table where

the competition commissioner will present teams and their creations to the jury.

The jury (a master chef from the Italian Academy of Master Pastry Chefs) will cut the cakes. The cakes

will be tasted on day two of the competition in the draw number order notified.

The cake tasting will begin at 12.30pm. Teams must bring a cardboard base or other material to put under

each cake. They must also bring a plate or tray to serve the cake on.

Competition commissioners, along with the notary public (or his/her representative), will weigh this

separately to determine the tare weight; the cake will be weighed again before tasting and the tare

weight deducted.

A penalty of 10% will be deducted from the total score if it does not comply with the weight requirements.

Teams must bring all cake ingredients to the competition pre-weighed but not mixed, otherwise they will

be disqualified. The fourth cake must be presented on the final buffet.

Rule 16

ICE CREAM SERVED IN A GLASS

Each team must prepare 14 ICE CREAM CUPS containing no more than 200g of product in each glass. Ice

cream mixtures prepared beforehand may be brought and only processed at the competition. The ice

cream cups must reflect the theme of the competition. They MUST contain 2 different flavours of ice

cream, sorbet or semifreddo.

Jelly, biscuits, brittle, etc. may be incorporated into the dessert at the competitor’s discretion.

Each team must make a total of 14 ice cream cups, each filled with cream, fruit or any other ice cream,

of any flavour:

12 for the judging panel comprising international journalists,

1 for photos,

1 to present on the buffet table that does not have to be made of ice cream but must be identical to the

original (IT MUST BE MADE DURING THE COMPETITION AND NOT BROUGHT TO THE COMPETITION

READY)

The technical judging panel will check if the ice cream cup meets the stated requirements; in the event it

fails, a 10% penalty will be incurred, deducted from the final score by the Jury President.

The ice cream cups will be tasted on day one of the competition, at 3.30pm, in the order of the draw.

Each team must be ready to serve their ice cream cups at the scheduled time.

The ice cream cup must be presented on a porcelain, glass, wooden or any other kind of plate, brought

to the competition by teams.

Teams must carry out the construction and presentation of the ice cream cup in front of the judges.

All decorations must be made during the competition, otherwise a 10% penalty will be deducted from

the final score.

The ice cream cup for the final buffet must be presented on a stand that matches the table presentation,

at each team's discretion.

Rule 17

PLATED DESSERT FEATURING HAUSBRANDT ESPRESSO COFFEE

Each team must prepare 16 coffee-based plated desserts: 2 for the presidents, 12 for the jury, 1 for

photos, and 1 for the buffet table. The plated dessert must contain espresso coffee made with the coffee

machine in the competition cubicle; competitors are free to choose all other elements.

The plated dessert must reflect the theme of the competition. All cake bases to be used for this trial may

be brought to the competition pre-cooked by any competitor. Teams must bring their own presentation

plates, which must be picked to reflect the theme of the competition. Teams must construct and present

their plated desserts in front of the judges. All decorations must be made during the competition,

otherwise a 10% penalty will be deducted from the final score.

The plated dessert will be tasted on day one of the competition (19 January), from 12.00 noon, in the

order of the draw. Each team must be ready to serve their desserts at the scheduled time.

Teams can choose their preferred material (Plexiglas, glass, steel, etc.) to serve and present the dessert.

N.B. THE PLATED DESSERT MUST BE PRESENTED AND INCORPORATED INTO THE SUGAR SCULPTURE ON

THE BUFFET TABLE PRESENTATION.

Rule 18

LIABILITY

Any liability for accidents or injury incurred by competitors, third parties or visitors as a result of the

improper, incorrect, negligent or unsafe use of equipment, structures, furnishings or machines (both

those provided by the competition organizers and those brought by the competitors) shall remain solely

with the competitors themselves. Competitors will also be liable for any damage caused by inappropriate

use of raw materials provided by the competition organizers or brought by the competitors and/or failure

to comply with hygiene standards. In this regard, by signing this document competitors relieve the

Organizers, Italian Exhibition Group SpA, and all partners and sponsors of any liability.

Rule 19

SCORES AND PENALTIES

Scores are awarded on the basis of the following difficulties:

- Professional approach and hygiene score multiplied by 3

- Ice cream dessert in a glass score multiplied by 3

- Best plated dessert score multiplied by 3

- Chocolate bonbon score multiplied by 3

- Chocolate cake score multiplied by 3

- Sugar sculpture score multiplied by 1

- Chocolate sculpture score multiplied by 1

- Presentation table score multiplied by 1

Penalties will be assigned by the competition commissioners. Penalties make up 10% of the overall score

for the particular part of the competition, and are applied, unless otherwise specified, in the following

cases:

- failure to comply with all parts of applicable competition rules;

- delay in presenting any of the desserts for tasting;

- failure to keep the cubicle clean and in line with HACCP standards during and after the competition;

- failure to abide by product weights;

- discrepancies found during the initial inspection;

- failure to stick to the theme.

When one part of the competition provides for penalties applied as a percentage on the final score and

the deduction of points, the penalty points will first be deducted from the total score and then, using the

result obtained, the penalty in terms of percent will be applied.

The scores awarded by the jury are FINAL and must be respected and accepted.

The non-voting president of the jury will monitor all stages of the competition.

The Competition Commission, at its sole discretion and after having consulted with the Team Manager in

the presence of the Jury President, shall be entitled to impose penalties, even if not expressly provided

for in this regulation, for serious reasons or non-compliance with the rules.

These penalties shall be imposed by the end of the day on which the punishable act took place.

The jury will comprise the managers of each of the teams, hence each team will have one judge, for a

total of 12 judges, plus the Jury President and the Honorary President Iginio Massari. The judges

(managers) from each competing country will not be allowed to vote when assessing their own team's

creations. The two highest scores and the two lowest scores must be justified in a written and verbal

statement to the Honorary President and the Jury President.

Rule 20

RESERVES

The WJPC organizers reserve the right to modify the competition rules in the event of special

circumstances or force majeure. The competition organizers also reserve the right to cancel the

competition in the event of force majeure.

Rule 21

PRIZE-GIVING

1st prize - €7000 (inclusive of VAT) + trophy;

2nd prize - €5000 (inclusive of VAT) + trophy;

3rd prize - €3000 (inclusive of VAT) + trophy.

The team awards ceremony will take place at SIGEP on Sunday 20 January 2019, at 5pm in front of a

general audience, the competition organizers, SIGEP management, Italian Exhibition Group officials,

institutional dignitaries, representatives from the city and provincial council, the press, broadcasters and

mass media.

Special awards:

Best ice cream cup;

Best coffee-based plated dessert;

Best miniature pastrie;

Best chocolate cake;

Best presentation table;

All recipes, photos, videos are the property of the organizers, who can use them in any way deemed

appropriate.

N.B.

All technical details regarding the cubicles, equipment etc. will be provided on completion of registration.

A nation winning the WJPC twice in a row will skip the next edition having been crowned two-times world

champion.

Rule 22

LOGOS, BRAND NAMES AND TRADEMARKS

Under no circumstances may competitors promote and/or advertise, in any way, format or means, during

the competition, the logos, brand names or trademarks of any other brand, other than those sponsoring

the championship.

Rule 23

These regulations are written in Italian which, for all legal purposes, shall be the official language.

Translations in other languages are provided merely as a means of support. Therefore, the Italian version

shall prevail in the interpretation of the rules and regulations.

World Junior Team Pastry-Making Competition 2019

ORGANIZING COMMITTEE

Italian Exhibition Group, Livia Chiriotti, Emilia Coccolo Chiriotti and Iginio Massari (Honorary Presidents),

Roberto Rinaldini (WJPC President).

TECHNICAL COMMITTEE

Italian Exhibition Group, AMPI, Conpait, Cast Alimenti, "Pasticceria Internazionale", Roberto Rinaldini

WJPC President