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Intersicop 2017 will bring together the top talents in pastries, ice cream and bakery

A series of papers delivered by master confectioners, ice cream makers and bakers will be the main dish on a varied menu of activities that has been prepared with professional visitors in mind.

Organised by IFEMA, the trade fair will be held from 19 to 21 February in Halls 12 and 14 of Feria de Madrid

29 Sep 2016

 Technical demonstrations, new product presentations, national competitions, professional talks... These are just some of the many activities that make up the busy programme of Intersicop 2017, the International Bakery, Pastry, Ice Cream and Coffee show, which has been organised by IFEMA to take place from 19 to 21 February next year at Feria de Madrid.  The programme will be split into three different areas that are linked to the three main sectors of the show: pastries, ice cream and bakery.

 

As in previous editions, the talks are one of the most keenly awaited activities for professional visitors. With five months still to go, a whole host of Spanish pastry makers, ice cream makers and bakers of great international renown have already confirmed their participation in the show, where they will be sharing their expertise, creativity and techniques with the audience.

 

Award-winning confectioners

The pastry area will welcome stars of such repute as Jordi Bordas, the winner of the Coupe du Monde Pâtisserie 2011 and inventor of the unique B·Concept method, who will deliver a paper on “free” pastries (that is, gluten- and lactose free), as well as the MMAPEs (Spain's Finest Master Craft Confectioners) Paco Torreblanca, Carles Mampel and Oriol Balaguer, who will be presenting the specialities served at La Duquesita, a confectionery shop in Madrid dating from over a century ago that reopened in 2015.

 

Ice cream: formulas, trends and business

Ice cream making will be one of the main themes in the upcoming edition of Intersicop, with talks to be delivered by great experts and teachers. For instance, Carlos Arribas (Heladería Ca) will reveal the keys to setting up an ice cream parlour, Lluís Ribas (Zealis Solutions) will analyse allergen-free ice cream as a new market trend, and the duo of Pablo Galiana (Gelats Galiana) and Enrique Coloma (Llorens y Bahena) will focus their presentation on formulas and techniques.

 

Los Espigas, National Championships and bakery discussions

Intersicop will once again host the National Craft Bakery Championships, where nine candidates will be evaluated by a panel of judges chaired by Eduard Crespo.

Crespo is a leading light on Barcelona's baking scene, having created Sant Jordi bread, and will be playing a very active role during the 2017 edition. Not only will he be baking different types of bread alongside his daughter Georgina, with whom he co-manages La Fleca Balmes, but he will also be joining Los Espigas (the National Selection of Craft Bakers) during their technique demonstrations at the show.

And for visitors with a thirst for technical know-how, there will be an unmissable discussion on starter sourdough involving such outstanding professionals as Carlos Mariel, Jordi Morera and Pep Aguilar.

 

And this is just a taste of what Intersicop 2017 has in store, with a great list of wonderful speakers. There are also a number of new developments in the pipeline, but more will be revealed over the coming months.

 

INTERSICOP 2017 
The International Bakery, Pastry, Ice Cream and Coffee show will be held at Feria de Madrid, from 19 to 21 February 2017 with one goal: to become the industry hub, not only for suppliers and professionals, but also for manufacturers and distributors, students and schools, pastry chefs, bakers and other groups involved in the market in Spain. 

The commercial exhibition of products and services will be further enhanced by a variety of parallel activities, including technical demonstrations, talks for professionals, new product presentations, national competitions and more that will be organised to complete this important industry event.