The next edition of Intersicop, organised by IFEMA MADRID, will take place from 19th to 22nd February. It will host a top-level programme of technical seminars, major national competitions relevant to professionals, a full range of exhibitors, and a Forum to discuss success stories and new trends in pastry, ice cream and bakery.
Bean-to-Bar, Zero Food Miles, Gastrophysics & Chocolate
For the pastry sector, the Forum will host talks focusing on the latest trends, such as bean-to-bar, the chocolate production process from bean to bar. This phenomenon will be analysed by one of its pioneers in Spain: Olivier Fernandez, director of the EPGB and promoter of MXBCN, a space where high-quality chocolate is made without added cocoa butter, lecithin or vanilla.
Another very topical issue in the sector is the commitment to local products. Andrea Dopico will address this subject in her presentation Can we make pastry with zero food miles? This Venezuelan chef has just opened Maison Marcel, a patisserie stall in the town market at Sant Feliu de Guíxols, Girona, and committed to using fresh produce.
The Forum will also look at more scientific aspects. Alba Ruiz Ceamanos is the pastry teacher for the Degree in Culinary & Gastronomic Sciences at Barcelona CETT. She will be sharing some of the conclusions of a study on gastrophysics in pastry, which looks at how the shape of a product has a direct effect on tasting.
To examine the gastronomic possibilities of chocolate more deeply, there will be demonstrations by chefs from the Barcelona Chocolate Academy. Albert Daví will be delving into techniques and finishes with chocolate dragées. Enric Monzonis will present Wholefruit Chocolate, 100% cocoa fruit from Barry Callebaut.
Success Stories and Technical Talks
Ice cream professionals will learn about the story of Gelati Dino, which has grown from a family business into a group of companies. Its managers, Stefano and Valter Rosso will analyse the story behind its success.
They will also have the opportunity to put their technical questions to Lluís Ribas, a chemist with extensive experience in advising ice cream parlours and large restaurants. And there will be a technical talk by Carlos Arribas, with tips and training about all aspects of artisan ice cream.
Sourdough, Keys for Opening a Bakery, Marketing, and Creative Pastries
In bakery matters, the forum will feature technical talks by José Roldán, the new captain of the Spanish Artisan Bakery Team, on creative pastries, and Joan Quílez (Europastry) on sourdough technology.
Javier Moreno, winner of the Miga de Oro de Murcia 2021, will discuss the keys for opening a bakery. Arturo Blanco, with over thirty years of experience in the sector, will address marketing and cost aspects.
In addition to all this content, there will also be the Women Bakers Forum and the ASEMAC reflection conference.