ICF Dragon Boat World Championships

28 - 31 August 2014
Malta, Poznan Poland

PARTIAL SCHEDULE OF COMPETITION FOR THE PHILIPPINE TEAM
Full Schedule, click here

28 August 2014 (THURSDAY)
Game #03, 09:16AM: 20-Seater Seniors Men 500m - Heat 1
Game #11, 10:40AM: 10-Seater Juniors Men 500m - Race 1
Game #18, 12:11PM: 10-Seater Juniors Men 500m - Race 2

Awarding Ceremony, 14:14 to 15:05

Game #27, 03:53PM: 10-Seater Seniors Mixed 500m - Heat 2
Game #31, 04:56PM: 10-Seater Seniors Men 500m - Heat 2

29 August 2014 (FRIDAY)
Game #40, 09:16AM: 10-Seater Juniors Men 500m - Race 3

Awarding Ceremony, 13:00 to 14:10

Game #58, 03:54PM: 20-Seater Mens 200m - Heat 2
Game #61, 04:00PM: 10-Seater Mens 200m - Race 1

30 August 2014 (SATURDAY)
Game #77, 09:31AM: 10-Seater Juniors Men 200m - Race 2

Awarding Ceremony, 10:30 to 11:20

Game #81, 12:08PM: 10-Seater Seniors Mixed 200m - Heat 2
Game #84, 12:53PM: 10-Seater Seniors Men 200m - Heat 1
Game #93, 02:05PM: 10-Seater Juniors Men 200m - Race 3

Awarding Ceremony, 18:30 to 19:40

31 August 2014 (SUNDAY)
Game #112, 09:00AM: 20-Seater Seniors Men 2000m pursuit race
Game #116, 12:00PM: 10-Seater Juniors Men 2000m pursuit race
Game #117, 12:45PM: 10-Seater Seniors Men 2000m pursuit race
Game #121, 03:45PM: 10-Seater Seniors Mixed 2000m pursuit race

Awarding Ceremony, 17:30 to 19:40

Comments

Flour types in Poland

Flour type, according to Polish food regulations, means the content of ashes in it (i.e. the remains after complete burning of the organic ingredients in a sample of the product at a determined temperature). Ii is expressed in gramms/100 kg of flour. For example: type 500 means that in every 100 kg of flour there's around 500 g of ashes, and type 850 means that in every 100 kg the content of ashes is around 850 g. Main types of wheat flours: Królowa Kuchni, type 390 It is ideal for sponge cakes and other gourmet baking. Mąka tortowa, typ 450 recommended for pasta, noodles, cakes, and other baking products. Wawelska Extra, type 480 ideal for home-made baking, especially for yeast and sponge cakes. Mąka poznańska, typ 500 recommended for dough for noodles, pierogi, pizza, for sauces (as densifier); Mąka krupczatka, typ 500 recommended for shortcrust pastry and "półkruche" (shortcrust pastry with cream, egg whites and baking soda), "ciasto parzone&q

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