While Australians are very familiar with their world sporting heroes, not many know that we also have a world class baking team.
In fact, last year the Australian Baking Team came second only to the Italians at the Sigep Bread Cup, a world class event open to only 10 international teams which the Australian Baking Team's captain, Brett Noy, says is the toughest in the world.
A part of the Sigep International - an exhibition in Italy featuring artisan confectionary, pastry, gelato and bakery cooking - the Bread Cup is the first international competition that an Australian Baking Team has been involved in.
"It's very important to the industry because it is developing skills at a world class level, which are then brought back and passed on through the baking industry," Noy said.
The bread cup has five components to it: traditional bread, innovative bread, a baked cake, a showcase and artistic bread
"There is also a final display combining all aspects put together," Noy said.
"These are scored not only by a jury of 14 professional judges, but also attending members of the public."
The competition is held over five days, but as well as being a competition, is also a comparison between international schools.
Noy said he is confident about the Australian Baking Team's chances at the Cup this year.
"We feel we have an excellent chance this year as we have studied our result from last year and have improved and changed those areas where we were weakest, and further enhanced our strengths," he said.
This year, the Australian Baking Team will compete against Poland, Israel, Portugal, Spain, Slovenia, Germany, Hungary, Great Britain and Russia. The Italians, being last years winners, are ineligible to compete this year.
So what makes a good bread?
For one thing, it should enhance what you put with it, not overwhelm and or contradict flavours, Noy said.
"The fermentation flavours and aromas of properly produced artisan breads, for instance, enhance the flavour of cured meats, and sourdough breads made well will cleanse the palette before a main meal."
The baking sector in Australia is undergoing a transformation, Noy said.
"It is changing rapidly, but we still have a massive skills shortage and this will take some time to rectify," he said. "There is strong growth in the areas of artisan breads and pastries particularly, which is fantastic, as they require higher levels of skill to produce well. This will help with the skill shortage problem and attract new people to the industry."
Noy said that a better quality apprentice is being attracted to the sector as a result of being able to offer training in artisan breads.
"This is giving higher levels of skills and knowledge rather than just taking frozen products out of a box and baking it off or thawing it out. We have found our young people want skills, they don't want to feel like robots."
It is not just in Australia that an interest in artisan breads and pastries has been peaked - it is a global phenomenon.
"This is happening the world over, as it's not only a better tasting product, but it is healthier as well, which is important," Noy said.
"This is also changing the set up of bakeries as different equipment is beginning to be imported to handle this type of product, things like European stone floor ovens, that allow baking on the heath or floor of the oven."
Sigep 2010, featuring the Sigep Bread Cup, will be held from January 23 to 27 in Rimini, Italy
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