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”Årets polkagrisbagare”

Competition Structure

On Friday, the contest will be divided into three or four rounds, depending on the number of contestants. In each round, randomly selected bakers compete simultaneously.

The best bakers from each nation will represent their nation in the Grand Final on Saturday. During the baking process, the jury will inspect and fill in the assessment protocol 1 (Baking process). When the baking is completed and all 32 polkagrisar are wrapped in official Candy Championships paper, the jury will be seated in front of the audience and inspect, examine and evaluate four randomly selected polkagrisar from each contestant and fill in the assessment protocol 2 (Blind test). This process will be repeated for all groups.

When all rounds are done and the competition is finished, we will be given the results with points from the protocol. Five participants will be selected to the final on Saturday.

The top five bakers who do not represent the same nation will go to the final in Gränna. Each nation can be represented by maximum one baker.

“Årets Polkagrisbagare”, meaning “Polkagris baker of the year”, is a local tradition where the best Gränna Polkagris Baker from Swedenis appointed. During the competition on Friday, the best Swedish contestant with the highest points will receive this Challenge Trophy prize with the honor of being the best Polkagris maker in Gränna. This person will also represent Sweden on Saturday’s finals.

Saturday August 9th

On Saturday, the five selected candy makers will go up on stage and compete. During the baking process, the jury will inspect and write assessment protocol 1 (baking process). When the baking is completed and all 32 polkagrisar are wrapped in paper, the jury will study four randomly selected polkagrisar and fill in the assessment protocol 2 (Blind test).

The jury protocol will be carefully checked and the results summarized by the Assistant Secretary. The names of first, second and third place are written on separate paper and placed in an envelope.

The envelopes will me handed over to the jury, and the president of the jury, mr Leif Mannerström, will announce the third, second and of course, the Best Candy maker in the World.

After the competition, there will be flowers, pictures and interviews with contestants. Books will be signed and a lot of candy will be handed out to the audience.

The new World Champion will after this take of for Jönköping City where he or she will be presented on stage and interviewed on radio and media.

There will be a dinner party live music performed by candy band “Red and White” at the hotel Gyllene Uttern in the honor of the new World Champion where all contestants and their delegations, press, sponsors and jury will celebrate the event.

Jury Criteria

The Trade:
Jury may ask the baker to stop producing for measuring in cm.

1.Mixing air/wideness of ”rug” (cm) 1 point 0-15 2 points 16-20 3 points 21-25 4 points 25-30 5 points 30+
2.Dough on Hook. Arm length + (cm)1 point 0-5 2 points 6-10 3 points 11-20 4 points 21-30 5 points 30+

The Show:
Jury observes the show value and overall performance and the speed/efficiency

3.”Show value” and performance 2 points: BAD 4 points: WEAK 6 points: MEDIOCRE 8 points: GOOD 10 points: EXCELLENT
4.Speed. All 32 wrapped and ready. 2 points: 5:th 4 points: 4:th 6 points: 3:rd 8 points: 2:nd 10 points: 1:st

Each jury member choose 1 of the 4 polkagris for evaluation. Minus 1 point for each criterion met.
– Gap in the wrapping paper
-Not straight wrapping paper
– Broken wrapping paper
– Poorly sealed joints

Weight check (without paper):
Jury measures the weight on a digital scale in grams, (g).

6. Weight 4 randomly selected polkagris get 1-5 points per each. 1 point: 40,41,59,60 2 points: 42,43,57,58 3 points: 44,45,55,56 4 points: 46,47,53,54 5 points: 48-52

Jury member pics one of the 4 polkagris for evaluation.

7.White color brightness 1 point: Pink 2 points: Grey 3 points: Cream 4 points: White 5 points: Bright

8.Red color intensity 1 point: Stains 2 points: 3 points: Light pink 4 points: Pink 5 points: Close to1945C

9.Red line (even laid loops) 1 point: 2 / 6 2 points: 2,5 / 5,5 3 points: 3 / 5 4 points:3,5 / 4,5 5 points:4

10.Red stripe wideness (mm) 1 point: 2, 14 2 points: 4, 13 3 points: 6, 12 4 points: 8, 11 5 points: 10

11.Flavor (Should be round, not sharp.) 1 point: Sharp 2 points: Strong 3 points: Weak 4 points: Pleasant 5 points: Perfect!

12.Chewy (Shouldn’t be rock hard.) 1 point: Rock hard 2 points: Soft 3 points: Sticky 4 points:Hard 4 points: Chewy hard

13.Cracks (Shouldn’t have cracks.) 1 point: Cracks/gaps 2 points: Small cracks 3 points: Sand paper 4 points: Smooth 5 points:Perfect!

14.Cones / ”Carrots” (Diam. variation) 1 point: 5 2 points: 4 3 points: 3 4 points: 2 5 points:1
Less points for:

Missing sticks

15. 32 polkagris sticks must be produced, 1 point less for each stick missing or broken.

16. Sharp ends/ ”Cat ears” The 4 tagged polkagris are evaluated by the jury. 1 point less for each stick with sharp ends/edges.

Jury is obliged to disqualify a participant if he or she makes a major misstake