DATES AND TIMETABLE

The competition will be held in the Pastry Arena during SIGEP, on January 23 and 24, 2011 with the opening ceremony on January 22.

The competition schedule is as follows:
 - first day: January 23, from 9 a.m. to 5 p.m.
 - second day: January 24, from 8 a.m. to 2 p.m.

THEME OF THE COMPETITION

The theme of the competition is "THE EMOTIONS OF NATURE"
The theme must be illustrated using artistic works made of sugar and chocolate, searching for harmony even with the required products, namely: chocolates, cakes, quiz dessert on a plate and single serving (gelato stick).

PARTICIPATION AND DEADLINES

Entry in the competition is open to confectioners no older than 23 years of age (born after January 1, 1988), having the nationality of the country represented.
For 2011 entries are open until July 31, 2010. The Competition is biennial and is open to all countries. Entry to the competition is open to the first ten (10) teams.

THE TEAMS

Each team is formed by: 1 Manager - member of the international jury; 1 Captain - member of the international jury; 2 Contestants.

THE COMPETITION TRIALS

Artistic creation made of chocolate
The artistic work must feature on it the 24 pralines and measure a maximum of 180 cm in height.
The artistic creation made of chocolate must be made exclusively of chocolate: dark, milk, white.

Chocolates
Each team must prepare 3 different types of chocolates for a total of 60 chocolates (20 of each type); 1 with ganache cream,  1 with fruit filling, 1 with praline mass, 2 types of tempered chocolates (covered) and one with molds.
Artistic creation made of sugar
The cake must be presented on the sugar artistic work, and measure a maximum of 180 cm in height.
The artistic piece must be made exclusively of caramel sugar or Isomalt: pulled, poured, and blown.

Cakes
Each team must prepare 3 identical cakes during the first day: 1 to incorporate into the artistic work made of sugar; 2 for tasting, both must be decorated.

Quiz-Dessert in a cup
Sunday, January 23, 2011 a box will be given to each team, who will have 7 minutes. The box for preparing the Quiz-Dessert in a cup will contain unknown ingredients.
Each team must prepare a total of 20 identical desserts in a cup.
The tasting of the dessert in a cup will take place on the first day, from 2 p.m. to 4 p.m. according to the order determined by a drawing. At the designated time, each team must be ready to serve the desserts.

PRIZES AND PRIZE-GIVING

1st place - € 7,000 + trophy
2nd place - € 5,000 + trophy
3rd place - € 3,000 + trophy
The prize-giving to the teams will be held at SIGEP in the Pastry Arena on Monday, January 24, 2011 at 5:00 p.m., before the public, the Organizing Committee, Management from SIGEP and Rimini Fiera Spa, Authorities representing the Institutions, the City and the Province, the press, television and the media in general.

Special Awards
International journalists jury award for best cake
Best Single Serving
Best Praline
Best QUIZ DESSERT
Best Sugar Cake Stand
Best Chocolate Cake Stand
Best Teamwork
Press Award

Junior Team World Confectionery Championship 2011
Organized by: Rimini Fiera Spa
Sponsored by: the Academy of Italian Master Confectioners and Relais Desserts