From 23 to 26 February 2019, Feria de Madrid will host a new edition of Intersicop, the International Bakery, Pastry, Ice-Cream and Coffee Show.
As well as an extensive exhibition, the Show will include a full programme of parallel activities such as technical seminars, national competitions and a Forum with success stories and the latest trends.
After the success achieved in 2017, Intersicop has established itself as the key appointment for the pastry, bakery and ice-cream sector in the Spanish market
Between 23 and 26 February 2019 (Saturday to Tuesday), IFEMA will be organising a new edition of Intersicop, the International Bakery, Pastry, Ice Cream and Coffee Show, at Feria de Madrid. Updated in 2017, the Show still has the same goals for 2019 as in the previous edition: to become the meeting point for suppliers and professionals; but also for manufacturers and distributors, students and colleges, pastry chefs, bakers and other groups linked to the market sector in Spain.
Four days, every two years
Due to demand from some exhibitors, especially the machinery sector,the organisers have decided to extend the duration of the fair from three to four days. During this time, participating businesses will be able to welcome their customers and establish new contacts, as well as promoting their businesses and demonstrating their individuality by presenting the latest in products and services at the only fair in Spain dedicated exclusively to the pastry, bakery and ice-cream sectors.
The frequency will continue to be every two years, which will guarantee the most up-to-date exhibits and make Intersicop a real showcase for all the latest that the market is producing - the fruits of innovation, technological change and advances in every sector.
Cutting edge proposals in confectionery, ice-creams and bakery.
272 exhibitors took part in Intersicop 2017 (174 direct exhibitors + 98 companies represented) exhibiting innovative raw materials, machinery, services and products for confectionery, ice-creams and bakery. An exhibition that is expected to expand in 2019 and will allow the trade visitor to learn about all the latest trends in only four days, and in the process discover new suppliers for their businesses, from equipment specialists and refrigeration and oven experts, to manufacturers of supplies for the craft chocolatier.
A parallel offer of great interest to the professional
Continuing the philosophy of 2017, the organisation is working towards offering an attractive parallel programme of activities of great interest to the trade to complement the exhibition.
The visitor will again find national championships (some already held very successfully at the previous edition), master-classes run by pastry chefs, ice-cream producers and bakers of international standing, and a Forum with success stories and the latest trends. All this will be structured into three separate areas and linked to the three major sectors represented at the show: pastry, ice cream making and baking.
Intersicop 2017, in figures
· 18,752 professional visitors
· 5% foreign visitors from 59 countries.
· 272 exhibitors (174 direct exhibitors + 98 companies represented)
· 25 technical workshops
· Forum with 6 success stories and the latest trends
· Three National Championships: The 1st National Competition for Pastry Students, the 2nd Craft Baking Championship, and the 1st Artistic Cake Competition