Category regulation

Delivery date: 20 February 2014
Judging date: 20 February 2014
Entry fee: $70. A processing fee of $10 will be charged for paper entries.

Entry requirements
All exhibits must be produced in Australia for commercial sale using Australian grown and milled flours and potatoes.
An exhibit can only be entered into one class. However an exhibitor can enter a maximum of five exhibits into a class, as long as they can demonstrate the difference between the exhibits.
In entering the awards the Exhibitor certifies that the exhibit is a product available for sale at the time of entry.

Ingredients
Exhibitors must list the ingredients used, and, the proportion each ingredient represents in the total weight of the product.

Recognition of contract production
Where a product has been produced for a brand owner under contract, the exhibitor must declare the relationship and provide the contact details of the contract producer. For these entries the result catalogue and any trophies they are awarded will state the number of the producer as well as the name of the brand owner.

Quantities to be Submitted
Each entry will consist of 2 x 500 gm of product.

Provision of Cooking Instructions
Exhibitors must provide cooking instructions for the pasta. The exhibit in its cooked state will be prepared in accordance with the cooking instructions.

Labelling of Exhibits
All entries must have exhibit labels attached.
The Royal Melbourne Fine Food Awards will send you labels for each exhibit you enter into the competition.
The labels include:
(a) The competition name;
(b) The year of the competition;
(c) Class number;
(d) Exhibit number;
(e) Class name;
(f) Barcode.
It is essential that all exhibits are labelled.

 

Judging criteria

Fresh and Dried pasta

Uncooked product
Shape    5
Size    5
Colour    5
Consistency   5

Cooked product
Taste and Flavour  30
Texture    20
Aroma    10
Appearance   10
Overall Liking   10
Total    100

Medal range
Gold     90 – 100 points
Silver    82 – 89 points
Bronze    74 - 81 points