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Participant Selection Phase
We are getting to the heart of the contest with the selection phase.
In this phase, the task is to create a Focaccia.
The video should be structured as follows:
- in the initial part, a brief introduction of yourselves
- in the second part of the video, explanation of the dough, whether it's a direct or indirect mix, characteristics of the flour used, dough management (at room temperature or controlled temperature)
- in the third part of the video, you must show the making of the product. It should be an uncut section, from rolling out to baking in the oven, showing the final result at the end.
Provide details about the top and bottom of the baked focaccia, in order to assess the baking quality.
Best of luck to everyone, give it your best effort.
This is the first step to becoming one of the official contestants of the Spice Pizza Chef Contest.
Greetings to all - Angelo Caruso
#Object of the Contest
Creation of a focaccia - baking in the Spice Diavola Pro oven
1- Make a video of your focaccia (presentation of the contestant, explanation of the dough, rolling out, and baking in the oven).
2- Publish the video on YouTube on your channel (Here is a Google guide on how to upload a video on YT)
3- Share the YouTube video by commenting on the "Spice Pizza Chef" group posthttps://www.facebook.com/story.php?story_fbid=122139472970218080&id=61556542408983&rdid=PUF4rMg3pvjFgTYr
#Duration of the Selection Phase
The Video must be posted by May 10, 2024, at 23:59
Only videos published by this closing date will be considered.
#Selection of Participants
The videos will be evaluated by Brand Ambassador Angelo Caruso, who will announce in the "Facebook Group" the names of the participants who will officially compete.
Those who pass the selection phase will receive an email asking for their postal address to send the personalized uniform and an assorted Flour Kit from Agricola GEMMA (Agricola GEMMA)
All communications to participants will be made via email from spicecontest@spice-electronics.com
For any information not present in this post, refer to General Regulations.
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