🟢 HEALTHY BAGUETTE (Heart of the competition)
The competition’s main production.
Candidates must prepare:
- 2 items for the photo session
- 5 items for tasting (10-member jury)
Where nutrition, craftsmanship, and innovation meet.
The baguette healthy competition celebrates innovation in bakery.
Candidates are invited to rethink the traditional baguette.
Each candidate prepares the three categories below, with the quantities required for the photo session and tasting.
The competition’s main production.
Candidates must prepare:
Protein-based filling.
Format and composition distinct from the baguette.
Candidates must prepare:
Semi-whole bread or ciabatta.
Free choice of aromatic vegetables (chlorophyll-rich ingredients).
Candidates must prepare:
Mandatory on site
Each candidate must bring their own sourdough starter — a cornerstone of their bakery identity and craft.
Exclusive event attire will be given on the day to every candidate, personalised with first and last name, reflecting excellence and a unified competition image.
This section defines the technical and nutritional framework.
The following flours form the technical and nutritional foundation of the Healthy Baguette Competition. At least one of these flours must be used in the formulation.
These flours are valued for their nutritional density, fiber content, and functional baking properties.
Participants may incorporate complementary flours to enhance nutritional value, functionality, or innovation, provided they remain coherent with the competition's objectives.
Complementary flours should be used strategically and in balanced proportions, with a clear nutritional or functional purpose.
The following ingredients are authorized, provided they are used with precision, balance, and nutritional intent:
All ingredients must contribute to digestibility, nutritional value, and sensory quality.
The use of the following ingredients is strictly forbidden, as they conflict with the competition's nutritional standards:
Any non-compliant formulation may result in penalties or disqualification, depending on severity.
The preparation process must reflect advanced artisanal mastery serving nutritional quality. Required practices include:
Excessive mechanical stress or accelerated processes that compromise nutritional value may be penalized.
Shaping and baking must respect both artisan technique and thermal precision. Expected standards:
The final baguette must demonstrate structural balance, proper baking, and consistent execution.
Participants are encouraged to propose innovative recipes that integrate functional ingredients, original textures, and modern nutritional concepts—while fully respecting the established technical framework.
More than prize money - a celebration of excellence, innovation, and heritage.
Three distinctions. One standard: Nuthex-level craftsmanship.
10 000 MAD
Innovation & balance award
15 000 MAD
Healthy Baguette champion
Ils soutiennent l'innovation nutritionnelle et l'excellence boulangere.
