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21 February 2024

The MMAHE and technical seminars, highlights of day three of InterSICOP

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Speeches, round tables, chefs, competitions... we take a look back at some of the show’s highlights.

On its third day, held on 19 February, InterSICOP 2024 has once again consolidated its position at IFEMA Madrid as a leading event for the world of bakery, patisserie, ice cream, coffee and equipment. Here are some of the key moments of the day.

The Best Master Artisan Ice Cream Maker of Spain award went unclaimed.

After three intense days of competition, the MMAHE, a revamped version of the Spanish Ice Cream Championship, was declared void.

The competition, organised by the National Association of Artisan Ice Cream Makers (ANHECA), is now presented as a test of excellence and this year there was no outright winner. The title is awarded to all entrants who obtain at least 80% of the total points at stake.

The jury, after evaluating the work of the seven candidates and after internal discussions, decided not to award the coveted title. Only Canary Island contestant Alfredo Marrero (Relieve, Tenerife) was one step away from achieving it, falling just half a point short of the minimum score.

Full house at the technical seminars

One of the highlights of the third day of InterSICOP was the programme of technical seminars and demonstrations given by leading bakers, pastry chefs and ice cream makers.

On this third day, the chefs featured were Marcos Díaz (MMAPE 2022), who presented pieces with 3D volume; Irene Iborra, who showed her method for making ice cream from memories at Mamá Heladera (Barcelona); the duo formed of Jacob and Sergio Torreblanca, and Lluc Crusellas, who showed some of the chocolate techniques that have led him to become the current World Chocolate Masters champion.


Trends and round tables at the Forum

Another of InterSICOP's key areas is the forum, a meeting point where visitors can learn about current trends and success stories.

Patisserie training was the main focus of the round tables held on the third day of the fair. Other highlights included a new session of the meeting of women bakers and especially the demonstration by the Baking School Barcelona Sabadell presented by Yohan Ferrant, David Hernández and Roger Vilardosa. The three chefs reproduced, in front of a very interested audience, the dishes they presented at the last Mondial du Pain (World Bread Championship).

The bakery and student pastry championships are underway

This year's fifth edition of the Bakery Championship stands out for the high level of the seven contestants. After performing bread-, roll-making and artistic tests, the jury has to decide on the name of the winner, which will be announced on 20 February during the fair.

For their part, the participants in the Student Pastry Championship, which will also end on 20 February, are highlighting that good training is key to guaranteeing the future of this profession in Spain.