Intersicop 2017 comes to us as a revamped show and exclusive shop window for confectionery, baking and ice cream

February 19 to 21 sees IFEMA organising a new edition of Intersicop,  The International Baking, Confectionery, Ice Cream and Coffee Show,  in Halls 12 and 14 at Feria Madrid. The show, the only one of its kind in Spain solely devoted to the confectionery, bakery and ice cream sectors, brings together 174 direct exhibitors, representatives from a further 98 companies and 41 direct international exhibitors from Germany, Belgium, Slovenia, France, Italy, Portugal, Switzerland and Turkey.

Intersicop 2017 aims to become the meeting point not only for suppliers and professionals, but also for manufacturers and distributors, students and colleges, pastry chefs, bakers, ice cream makers and other groups linked to the three big sectors represented at the show: confectionery, ice cream and baking. As a novelty this year, coffee and chocolate are to be particularly showcased.

The comprehensive trade exhibition of products and services will be further enhanced by numerous parallel activities, including technical demonstrations, talks of interest to professionals, presentations of new products, national competitions and other content that will be organised to complete this industry event.

For visitors and sector professionals alike, the show is an opportunity to discover novelties and suppliers, to learn from the great masters and experts in a host of areas related to their profession, as well as a forum to share impressions and experiences with sector colleagues.

Latest trends in equipment, products and services

In an extensive show space, Intersicop 2017 brings together touchstone companies in the confectionery, ice cream and bakery sector, ranging from furniture and fitting specialists, commercial refrigeration and oven experts, to manufacturers of materials for artisan chocolate makers and raw materials, all of whom will be highlighting the latest trends in equipment, products and services.

Professional visitors will have the opportunity of discovering business suppliers and product novelties to maximise their businesses and ensure they are at the cutting edge of their respective sectors, such as, for instance, glass case models to make the showcasing of their products more attractive; vertically ventilated ice crushers to save time and money; silicone moulds for original creations in the shape of fruit, spirals or half-moons; cacao dating back to 3,000 BC; bread ovens with smartphone features; packaging with food safety certificate; alternatives to traditional sweeteners; chocolate spread to make truffle ice cream, etc.

Technical Seminars

In parallel with the exhibition, Intersicop has organised a complete programme of activities that includes 25 technical seminars to be given by master confectioners, bakers and ice cream makers of international renown. Technical demonstrations, master classes and round tables will be structured into three separate spaces and linked to the three sectors represented at the show: confectionery, ice cream making and baking.

Pastry and chocolate making (confectionery activity area)

Sunday, 19 February

·        Olivier Fernández. New EPGB creations (11.00-11.45 a.m.).

·        Oriol Balaguer.  La Duquesita specialities (12.00-12.45 p.m.).

·        Carles Mampel. Sablée cakes (5.00-5.45 p.m.).

Monday, 20 February

·        Jordi Bordas. Free Pastry (gluten and lactose free)  (10.30-11.45 a.m.).

·        Paco Torreblanca.  New plate pastry for restaurants (12.00-12.45 p.m.).

·        Eric Ortuño.  Hofmann confectionery product range (4.00-4.45 p.m.).

·        Daniel Álvarez. The importance of kneading and rolling in top range pastries (5.00-5.45 p.m.).

Tuesday 21 February

·        Jordi Puigvert. Technological ingredients in confectionery (12.00-12.45 p.m.).

·        Abraham Balaguer.  The Best Artisan Tea Biscuit in Spain 2016 (4.00-4.45 p.m.).

 Ice cream (ice cream activity area)

Sunday, 19 February

·        Lluís Ribas.  Functional ice creams and new trends in ice cream making. (12.00-12.45 p.m.).

·        Gérard Taurin and Verónica Bustamante.  An insight into the French ice-cream parlour (4.00-4.45 p.m).

·        Aitor Otin.  Gastronomic Ice Creams (5.00-5.45 p.m.).

Monday, 20 February

·        Enrique Coloma and Pablo Galiana. Creativity in artisan ice cream making. Ice cream formula and technique (11.00-11.45 a.m.).

·        Carlos Arribas.  How to set up an ice-cream parlour, work organisation (12.00-12.45 a.m.).

·        The Spanish Ice Cream World Cup Team.  From 2016 to 2018 (4.00-4.45 p.m.).

Tuesday 21 February

·        Jaume Turró. Presentation of a new book on ice cream and tasting (11.00-11.45 a.m.).

·        Judit Comes. Artistic pieces with sculpted fruit (12.00-12.45 a.m.).

 Baking (baking activity area)

Sunday, 19 February

·        Yohan Ferrant and Mari Cruz Barón.  Schools develop (10.30-11.30 a.m.)

·        The New Fermentation: Mother doughs, long times and Quality Bread (1.00 -2:00 p.m.)

·        Richemont España: Arturo Blanco, Jordi Morera, Pep Aguilar, Carlos Mariel. Mother dough culture, positives and different perspectives. (4.00-5.00 p.m.)

Monday, 20 February

·        Salvador Pla, José V. Galán. Sweet and salted creative pastries. (10.30-14.00 p.m.).

·        Xevi Ramón.  Bread excellence for the hotel and restaurant business (4.00 p.m. to 5.00 p.m.).

·        Andreu Llargués, José Mª Fernández, Juanjo Rausell and Arturo Blanco. Spanish Confederation of Bakery Organisations (CEOPAN), before and after. (5.00-6.00 p.m.).

Tuesday 21 February

·        Emili Feliu (Forn Sant Josep). Jesús García (Panaderos Artesanos), Moncho (Levadura Madre), Tomás Beneyto (La Magdalena). Success stories (1.00-2.00 p.m.)

·        The Spanish National Artisan Bakery Team "Los espigas". The image of artisans abroad (4.00-5.00 p.m.).

Forum INTERSICOP: success stories, bread in your diet and new ice cream trends

The Intersicop Forum, to be located in the area connecting  Halls 12 and 14, affords attendants the opportunity to share the experiences of four professionals at the head of successful confectionery's and ice-cream parlours: Javier Aramendia, de Casa Aramendia, who owns 12 establishments and has received two important awards in the recent years (Euskadi Business and Tourism Award 2016 and  Gipuzkoa Best Business Award 2015); Miguel Moreno, from the big Pastelerías Mallorca chain, with an international presence since 2015; Hèctor y Rubén Argemí, third generation at Maximum, historical Barcelona ice-cream parlour that has greatly expanded in the province of province of Barcelona (Sant Cugat del Vallès, Granollers, Sabadell), and Albert Soler, de Gelats i Torrons Soler, Jijona soft nougat tradition in Badalona (Barcelona) who opened a much more hybrid establishment in Montgat (Barcelona) last November, which has areas devoted to bread, pastries and even a small lunching area.

The Intersicop Forum, to be located in the area connecting  Halls 12 and 14, affords attendants the opportunity to share the experiences of four professionals at the head of successful confectioneries and ice-cream parlours: Javier Aramendia, de Casa Aramendia, who owns 12 establishments and has received two important awards in the recent years (Euskadi Business and Tourism Award 2016 and  Gipuzkoa Best Business Award 2015); Miguel Moreno, from the big Pastelerías Mallorca chain, with an international presence since 2015; Hèctor y Rubén Argemí, third generation at Maximum, historical Barcelona ice-cream parlour that has greatly expanded in the province of province of Barcelona (Sant Cugat del Vallès, Granollers, Sabadell), and Albert Soler, de Gelats i Torrons Soler, Jijona soft nougat tradition in Badalona (Barcelona) who opened a much more hybrid establishment in Montgat (Barcelona) last November, which has areas devoted to bread, pastries and even a small lunching area.

The Forum is also a space to learn about scientific studies and new trends with Mª Jesús Callejo, lecturer at the Faculty of Chemistry and Food Technology at the Universidad Politécnica de Madrid, who will be giving a paper on the importance of cereals and bread in diets, and Blanca del Noval and María Mora from the Basque Culinary Center, who will be presenting an inter-disciplinary work on new, milk-free ice cream formulas for salted flavours.

Three national champions

Three national competitions of great interest to the professional visitor are to be held in the course of this year's Intersicop.

I National Pastry Student Championship. This first edition, to be organised by CEEAP, will see 24 pastry students competing from schools from all over Spain. A magnificent opportunity to see future professionals at work in person.

Artistic Cake Competition. Some 11 pastry chefs aspire to winning this competition for professionals organised by the Spanish Artisan Pastry Business Confederation (CEEAP), where their celebration cakes will be assessed on decoration and presentation.

II National Artisan Bakery Championship. Nine new contestants are set to take part in this competition, organised by the Spanish Confederation of Bakery Organisations (CEOPAN), the aim of which is to create a pool of talented bakers to join the Spanish National Artisan Bakery team, better known as “Los Espigas”, which came out of Intersciop 2015.

Confectionery, ice cream making and baking, three sectors with a big social impact

Gastronomy in general is booming, and baking, confectionery and ice cream making as gastronomic pursuits are receiving increasingly greater public recognition. The possibility of making top quality, unique products of an artisan character are major factors in making these professions that little bit special, while at the same time constituting their best competitive arguments. Accordingly, Intersicop provides a meeting place where these values can be duly reaffirmed, while at the same time affording each sector the limelight it so deserves.

Download the Intersicop17 activity programme