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The 5th Chinese Fermented Flour Based Food Contest

Introduction to the sponsor

Fermented Flour Based Food Association of CCOA, which sponsors the contest, is the academic nonprofit national social community. It is organized by universities, scientific research institutions, processing enterprises, manufacturing enterprises and individuals that work on the fermented flour based food.

Activities of Fermented Flour Based Food Association of CCOA

Activity 1

The final competition of the 5th “Angel Yeast Cup” Chinese Fermented Flour Based Food Contest

Time: August 2017 (further notice of specific time and place)

Activity 2

The 9th Chinese Fermented Flour Based Food Industry Development Conference

Time: August 2017 (further notice of specific time and place)

Chinese Fermented Flour Based Food Industry Development Conference

Chinese Fermented Flour Based Food Industry Development Conference, having been held 8 times, is one of the most influential academic conferences in the industry. Until now, over 60 experts and 2,000 representatives from colleges, universities, companies and R&D institutions have attended the conference.

The 8th Fermented Flour Based Food Industry Development Conference in Guangzhou

Introduction to Chinese Fermented Flour Based Food Contest

Since 2010, Chinese Fermented Flour Based Food Contest, the most influential global competition in the Chinese fermented flour based food industry, has been successfully held four times. Until now, more than 1,000 people and nearly 100 groups and companies around the world have participated in the contest.

Now this contest has competition sites in Chinese mainland—Wuhan, Chengdu, Shanghai, Guangzhou, Beijing and Shenyang, and overseas—Singapore, Manila (Philippines), Kuala Lumpur (Malaysia), and Ho Chi Minh (Vietnam). The winners of qualifying matches in these places can participate in the final competition.

Angel, continuously sponsoring the contest for four years, is the largest yeast company in Asia and the third largest one in the world. Over the years, it always concentrates on the research and application of yeast. Furthermore not only does it develop itself, also it supports and promotes the development of the Chinese fermented flour based food industry.

Schedule of the contest

The first qualifying match of the 5th “Angel Yeast Cup” Chinese Fermented Flour Based Food Contest has been held on October 26th, 27th 2016 in Taipei. Later, qualifying matches will be hosted in “Bakers Township” from January to February 2017 in the Chinese mainland; from February to April in Singapore, Manila (Philippines), Kuala Lumpur (Malaysia), Ho Chi Minh (Vietnam) and Vienna (Austria). Then from May to June 2017, six qualifying matches will be held in Beijing, Shanghai, Chengdu, Guangzhou, Shenyang and Wuhan.

Details of the 5th “Angel Yeast Cup” Chinese Fermented Flour Based Food Contest

City Time Address
Shanghai May 20th, 2017 No. 60-61 Nongxingyue, 4855 Guangfulin Avenue, Songjiang District
Guangzhou May 27th, 2017 8-101 Zhongqi Green headquarter, No. 1 Zhongjin Road, Lishui Town, Nanhai District
Wuhan June 3rd, 2017 Building 25 Middle Huigu Areas, No. 57 Huanhu Avenue, Donghu District
Chengdu June 10th, 2017     Building 3, District K Qingyang Industrial Headquarter Base, No. 1 Chengfei Avenue, Qingyang District   
Beijing June 17th, 2017 No.31, District 10 Headquarter Base, No.188 Nansihuanxi Road, Fengtai District
Shenyang June 24th, 2017 No. 18, District Xisan Headquarter Base, No.888 Puhe Avenue, Shenbei New District
Taipei     October 27th, 2017    China Grain Products Research & Development Institute
Manila February 2017 Filipino-Chinese Bakery Association Inc.
Singapore March 2017 Singapore Zhong Hua Chinese Style Pastry Chefs Association
    Kuala Lumpur    April 2017 Malaysia Cilantro Culinary Academy
Ho Chi Minh May 2017 Ho Chi Minh, Vietnam
Vienna May 2017 Vienna, Austria
Thailand April 2017 Bangkok, Thailand

The qualifying match in Taipei

On October 27th, 2016, Taipei held the first qualifying match of the 5th “Angel Yeast Cup” Chinese Fermented Flour Based Food Contest. Wei Fenglu, the executive director of Fermented Flour Based Food Association and the technical director of Angel Company’s fermented flour based food, was invited to evaluate the performance of the competitors. During the match, three competitors respectively won the championship, second place and third place, and the first two winners would participate in the final match in 2017 on behalf of Taipei.

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