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The revamped formula of Intersicop 2017 convinces exhibitors, visitors and speakers

The fair has surpassed initial expectations, with the visit of 18,752 professionals from all over Spain and the participation of 272 exhibitors (174 direct exhibitors representatives from 98 brands), satisfied and excited with the far-reaching commercial exhibition and the numerous parallel activities undertaken during the Show

A full house at the 25 technical seminars given by internationally renowned master pastry chefs, bakers and ice-cream makers, making it one of the keys to the success of the fair

Organised by IFEMA, the International Bakery, Pastry, Ice Cream and Coffee Show took place on 19, 20 and 21 February in pavilions 12 and 14 of Feria Madrid

01 Mar 2017

Illusion, satisfaction and willingness to learn and share marked the last edition of Intersicop, the International Bakery, Pastry, Ice Cream and Coffee Show held at the pavilions of IFEMA (Madrid) from 19 to 21 February. A revamped fair, with new objectives and the clear aim of becoming the meeting point not only for suppliers and professionals, but also for manufacturers and distributors, students and schools, pastry chefs, bakers, ice cream makers and other groups associated to the three big sectors represented at the show: pastry, ice cream and baking.

 

The fair has surpassed initial expectations with the visit of 18,752 professionals. Excellent figures to which we must add students, contestants, speakers, exhibitors and press.

 

Although the fair was held in Madrid, professionals from all over Spain have come to the event, with Andalusia, Catalonia, Castile and Leon, and Valencia, in that order, providing the largest number of visitors (after the host region). Five per cent of visitors were foreigners, from 59 countries, mainly from Portugal, Italy and Brazil.

 

With regard to the visitor profile, the breakdown was as follows: 30 por ciento were artisan bakers, pastry chefs and ice cream makers; 21 por ciento came from the industrial bakery, pastry and ice cream segment; 7 por ciento were distributors, and 7 por ciento were from the hospitality industry.

 

Visitors who, over the three days of the fair, had the opportunity to discover new products and suppliers for their businesses, to learn from great masters and experts in a host of areas related to their profession (production, techniques, new developments), and share impressions and experiences with sector colleagues.

 

A total of 272 exhibitors and 41 companies from 8 countries

 

The show, the only one of its kind in Spain solely devoted to the pastry, bakery and ice cream sectors, brought together 272 direct exhibitors (174 direct exhibitors representatives from 98 brands) and 41 companies from Germany, Belgium, Slovenia, France, Italy, Portugal, Switzerland and Turkey. From furniture and fitting specialists, commercial refrigeration and oven experts, to manufacturers of materials for artisan chocolate makers and raw materials, all presented the latest trends in equipment, products and services: cocoa  dating back  to 3,000 B.C., golden sugar that allows  dishes to acquire colour and a special light, bread with chia seed, chocolate with Muscovado sugar from Mauritius, ovens with smartphone-like features, vertically ventilated ice crushers, glass display cabinets to make the showcasing of             products more attractive

Exhibitors were very satisfied with their participation in Intersicop, where they not only had the chance to talk with clients and establish new contacts, but were also able to promote their businesses by presenting new developments within a scenario of tremendous popularity that provides visibility to their brands.

 

A full house at the technical seminars and at the Forum

 

One of the keys to the success of Intersicop 2017 was the more than 20 technical seminars imparted by internationally renowned pastry chefs, ice cream makers and bakers, who showcased their latest creations, ideas and concepts.

 

The pastry section welcomed stars such as Jordi Bordas, who talked about “free” pastry, Paco Torreblanca, who analysed new plate pastry for restaurants, Carles Mampel, who made Sablée cakes, or Oriol Balaguer, who introduced ‘La Duquesita’ specialities. Not forgetting Olivier Fernández, Eric Ortuño, Daniel Álvarez, Jordi Puigvert and Abraham Balaguer.

The space dedicated to ice creams was a procession of great artisans and masters. Carlos Arribas, with the essentials on how to set up an ice cream parlour, Lluís Ribas analysing allergen-free ice creams as a new market trend, the duo Pablo Galiana and Enrique Coloma, who focused their talk on the importance of good training, Jaume Turró and his new book “30 Helados Imprescindibles” -30 essential ice creams-, and Judit Comes, and the duo Gérard Taurin and Verónica Bustamante, and Aitor Otin. One of the most exciting moments were the talks given by the Spanish Ice Cream World Cup Team that won a silver medal in 2016, which provided a preview of the team that will represent Spain at the World Cup in 2018.

The baking segment had its success stories (Emili Feliu, Jesús Sánchez, Moncho and Tomás Beneyto), round tables on fermentation and mother dough, demonstrations from Espigas (Spanish National Artisan Bakery Team) and Grupo VPQ, the history of organisations such as CEOPAN -Spanish Confederation of Bakery Organisations-, talks from bakers such as Yohan Ferrant, Xevi Ramon, Salva Pla and José V. Galán

Full house in the seminars as well as in the Forum, which was another of the activities that generated widespread interest amongst those in attendance. Located in the area connecting  pavilions 12 and 14, it was a space dedicated to success stories (Miguel Moreno, Javier Aramendia, Albert Soler and Hèctor and Rubén Argemí), scientific studies on the importance of bread in one’s diet, and new milk-free ice cream formulas.

Strong participation in the competitions

Three national competitions of great interest to the professional visitor were held during the three days of Intersicop 2017.

The Artistic Cake Competition, convened by CEEAP, the Spanish Artisan Pastry Business Confederation, to demonstrate that it is possible to make attractive and artistic artisan cakes from this sector, which are elegant and exceptionally tasty, using fine raw materials, a competition that was won by the Madrid pastry chef Juan Andrés Martín.

The 1st National Pastry Student Competition, convened by CEEAP, which was a resounding success. Twenty-four schools registered, with the candidate (Paula Pons) from the EPGB taking home the honours.

The 2nd Artisan Bakery Championship, organised by the Spanish Confederation of Bakery Organisations (CEOPAN) with the aim of creating a pool of talented bakers to join the Spanish National Artisan Bakery Team, stood out for its demanding technical requirements. The first prize was awarded to Juan Antonio Pérez, from the bakery ‘La Moderna’, in Las Navas del Marqués (Ávila).

 

Important event for the pastry, ice cream and baking sectors

With this edition having come to an end, with the official figures and the excellent response of speakers, attendees and exhibitors, Intersicop has established itself as a key event for the Spanish pastry, baking and ice cream sectors. Three related and complementary sectors under the same roof, and a comprehensive programme of parallel activities were the key elements of this successful edition.

The team at Intersicop is already working on the next edition, which will be held during the first quarter of 2019.