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Chinese team goes to the 47th International Youth Bakers Competition Finals

Author:中国国际烘焙展 Click: Time:2019-09-10 16:25:29 From:http://www.bakerychina.com/news/59

Chinese team goes to the 47th International Youth Bakers Competition Finals



Departed the 47th International Youth Bakers Competition Finals and cheered for the Chinese team!


Remember the wonderful competition on the 2nd "Anqi Yeast Cup" national vocational college students' creative bread competition finals on November 2nd, 2018? The fierceness and fieryness of the scene, the small roasting is still vivid.


The contest was hosted by China Baking Food and Sugar Products Industry Association, China Baking Sugar Association Bakers Branch, National Food Vocational Education Steering Committee, and undertaken by Angel Yeast Co., Ltd. As a competition with only 2 years of history, this creative bread competition Applicants from more than 30 vocational colleges have received applications for the competition.


Of course, the more gratifying thing is that the 2018 competition will also directly connect to Europe's long history of baking competition: founded by the International Baking Association West Point Division (UIBC) in 1971, is currently the oldest event. Before 2015, the International Youth Bakers Competition was held only between European countries each year. There are 6 teams participating each year, and the contestants are winners from various national competitions.


At 1 am on January 21, Shanghai Pudong Airport, a five-member baking national team sailed to France to compete in the 47th International Youth Bakers Competition Finals, competing with young players from 11 countries around the world. . With the energy, confidence, hard work, and ingenuity of the young Chinese contestants, the Chinese bread will be brought alive and the Chinese baking business will be on the stage of the world.


Founded in 1971 by the International Bakers West Point Division (UIBC), the International Young Bakers Competition is the oldest event in the global baking industry and an international high-profile event.


Compared with other competitions of the same level, the competition has outstanding features of strong intensity and strict competition. The competition time of each group of players is 8 and a half hours. It is required to complete a total of 196 breads and a special set of art bread in six categories. The contestants must be under the age of 25 and selected by the domestic professional competitions. Only two players are eligible to be selected. The same player cannot participate in two events, and players who have participated in any international competition cannot participate.


In 2018, the Chinese team officially became a member of the UIBC International Young Bakers Competition. It is the stage of the younger generation of bakers.


In 2018, the China Bakery and Sugar Products Industry Association introduced this event to China and successfully docked with the “Anqi Yeast Cup” National Vocational College Creative Bread Competition. That is, the second "Anqi Yeast Cup" National Vocational College Creative Bread Competition produced the champion runner-up: Jiaxing Technician College and Dongguan Technician College, on behalf of the Chinese team successfully qualified for the International Youth Bakers Competition.


The China Bakery and Sugar Products Industry Association started the preparations for war on November 20, 2018. The Chinese team members included: Jiang Zhaihua, President of Shanghai Zhongbao Vocational Training School, Secretary General of the Bakery Association of Bakers, An Qi Leng Jianxin, deputy general manager of the baking center, Liao Jinzhong, application technology engineer of Anqi Baking Center, and Zhu Yufei and Yang Xiongsen, the champions of the second “Anqi Yeast Cup” National Vocational College Creative Bread Competition. Jiang Zhaihua led the team and served as the referee of the Chinese team. The cold representative of the new building was the technical expert of the Chinese team, and Liao Jinzhong was the coach of the Chinese team.


Since January 3, 2019, the two contestants arrived at the Angel Yeast Shanghai Technology Center and began a 17-day closed training. An Qi technical team with Liao Jinzhong as the main coach, hands-on guides the two players to carry out high-intensity training every day, to impart experience in international competitions, to encourage players to master the rules of the game, and to help players determine the game works, prepare homework books and so on.


Paying attention to the competition is not only a simple matter of winning the prize, but also has far-reaching significance. Zhang Shuai, deputy secretary-general of the China Baking Sugar Association, pointed out at the first working meeting that participating in international-level events is a very rare opportunity for players and staff. Especially for the skills of baking, China's career development is relatively late, and the understanding of the international baking industry is not thorough. Bringing these international events to more vocational colleges, with strong technical support such as the China Baking Sugar Association Bakers Branch and An Qi Company, can promote college teachers and students to go out and see the world and learn more. The global baking industry promotes the overall development of the Chinese baking industry.


"I hope more and more Chinese vocational colleges and technicians pay attention to international competitions, master the rules of international competitions, and understand the global baking industry. Regardless of the final result, we will go all out." Chinese team technical expert Leng Jianxin said .



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