Buscador avanzado de ferias y eventos
Noticias / Comunicación
Foto noticia

The unstoppable progression of Intersicop 2019: more exhibitors, more innovation and more master training


A total of 212 direct exhibitors plus 81 represented companies will present the latest in machinery and raw materials for the bakery, pastry and ice-cream industry in the upcoming edition of the Trade Fair, which will take place from 23 to 26 February at Feria de Madrid. 

In addition to a wide variety of exhibitions, visitors to the Trade Fair can also attend over 40 technical seminars and success stories presented by master bakers, ice-cream makers and pastry chefs; watch four major national competitions live, and follow a themed itinerary to taste new ice-cream flavours.

From the 23 to 26 FebruaryIFEMA will be hosting a new edition of Intersicop, the International Bakery, Pastry, Ice Cream and Coffee Show, at Feria de Madrid. Following its success in 2017, Intersicop has become an essential and benchmark event for the bakery, pastry and ice-cream sectors in the Iberian Peninsula. Visitors will have an extra day during this edition, as the trade fair has been extended from three to four days, to discover new suppliers for the business and new trends; to see the latest in machinery and raw materials; to share impressions and experiences with colleagues; to learn techniques and methods from great masters, and to see four major national championships, live.

293 participating companies and a higher international presence

This year Intersicop will have the direct presence of 212 exhibitors, which is a growth of over 21% regarding the previous edition, and 81 represented companies; a total of 293companies, among which are the leading bakery, pastry and ice-cream companies. The international offer is also growing, and is already at 30% of the stands, with direct participation by companies from Germany, Belgium, China, France, Italy, Morocco, Portugal and Turkey. This trend may continue to grow in the future, as Intersicop offers contact with the Iberian market and is a bridge between Latin America and Europe and the areas close to Spain such as the Mediterranean area.

The latest in machinery and raw materials

Intersicop 2019 will again be the showcase where exhibitor companies present all the new items that are on the market, as a result of innovation, technological changes and progress in each sector.

Among many other novelties, visitors will discover personalised machinery for bakeries, the latest in packaging, moulds and utensils, interesting ranges of chocolate, fillings, freeze-dried fruit, texturisers and other premium ingredients for ice-cream and desserts, cases and cabinets designed to promote sales, as well as coffees and teas that provide added value to any business. There will also be products showing a marked awareness of the new trends in healthy eating and, regarding technology, there will be applications, cash management systems and other time-saving services.

Promoting internationalisation

Strengthening internationalisation is one of the strategic goals of Intersicop 2019. The trade fair organisers, through Amec, have developed B2B meetings that will enable exhibitors to meet with a total of 42 high-power purchase decision makers from six countries (Colombia, Morocco, Mexico, Tunisia, Chile and Peru). The professional profile of these professional purchasers is managers in charge of bakery and pastry chains, distribution chains and R+D+I departments, all of them with top decision-making capabilities within their companies. With this action, Intersicop aims to contribute to the revitalisation and opening of new markets for the companies present at the Trade Fair.

A route through new ice-cream flavours

Ice-cream manufacturers are constantly trying to launch new flavours every season, so that professionals can expand their offerings in the freezers and set new trends among consumers. To this end, during this edition Intersicop is going to recommend a route for visitors to see the stands offering new ice-cream flavours. This is an educational and fun activity with which the Fair intends to reward the innovation of the exhibiting companies.

Training with the bakery, pastry and ice-cream masters

Intersicop 2019 will be the setting for an ambitious program of activities that, alongside the presentation of commercial proposals, will offer a framework of information and added-value knowledge for professional visitors. Within this context, one of the main features are the technical seminars where over 40 internationally renowned bakers, pastry chefs and ice-cream makers, have confirmed their participation and will share techniques, projects and lines of work with the attendees.

Another line of the program is the Forum Intersicop, where visitors can learn about interesting success stories and new trends.

Demonstrations, tastings and multiple activities in the stands

Intersicop’s offer is completed with multiple activities in the stands, from mini-workshops on product making, dough-making, baking..., live show-cooking for artisan bread or creative pastry making, baking of cakes, pizzas, bread, etc.; master classes, exhibitions, tastings of sweets and ice-creams, as well as demonstrations of innovative machinery and of business management programs.  

Technical pastry and ice-cream seminars

Saturday 23 February

- Yann Duytsche. Pastry à la Minute [10:30 am -11:15 am]

- Toni Vera. Spains Best Butter Croissant [11:30 am -12:15 pm]

- Yon Gallardo. New kitchen techniques applied to the world of ice-cream [12:30 pm -13:15 pm]

- Saray Ruiz and Olivier Fernández. Bean to Bar and Small chocolate surprises [1:30 pm -2:15 pm]

- Paco Llopis. Chocolate from the bean, the value of origin [4:00 pm- 4:45 pm]

- Daniel Álvarez. Same doughs, new forms [6:00 pm -6:45 pm]

Sunday 24 February

- Jhonatan González. Pastry in the field [10:30 am -11:15 am]

- Lluís Costa. Spains Best Tea Pastry [11:30 am -12:15 pm]

- Brígida Hermida. Ice-cream in the rain [12:30 pm -1:15 pm]

- Stéphane Orsoni. Ice-creams with designation of origin [1:30 pm -2:15 pm]

- Martín Lippo. New techniques with liquid nitrogen [4:00 pm - 4:45 pm]

- Jose Romero and Baltasar Massot. From panettone to ensaimadas [5:00 pm -5:45 pm]

- Mario Masiá. Frozen pastries [6:00 pm -6:45 pm]

Monday 25 February

- Manu Jara. Themed cream puffs [10:30 am -11:15 am]

- Paco Torreblanca. Progressing towards the origin [11:30 am -12:15 pm]

- Hèctor Argemí. Ice-cream pairing [12:30 pm -1:15 pm]

- José Montejano and Manuel Alonso. Signature soft ice-creams [1:30 pm -2:15 pm]

- Ricardo Vélez. Chococook [4:00 pm -4:45 pm]

- Xano Saguer. Project Essence [5:00 pm -5:45 pm]

- Ruth Gou and Luis Arrufat – Basque Culinary Centre. Desserts: updated classics. How to turn a traditional cake into a restaurant dessert by applying avant-garde techniques [6:00 pm-6:45 pm]

Tuesday 26 February

- Marc Piqué. Seawater, a new horizon to be explored in Cal Sisquet’s philosophy [11:30 am -12:15 pm]

- Carles and Albert Soler. The basics to making ecological ice-cream [12:30 pm -1:15 pm]

- Amandine Finger - Le Cordon Bleu- Gluten-free designer pastries [1:30 pm -2:15 pm]

- Christophe Domange. Ice-cream world cup [4:00 pm- 4:45 pm]

Technical baking seminars

Saturday 23 February

Toni Valls - Escuela Gremio Flequers de Barcelona. Bio artisan bread with natural-grown products [10:00 am-2:00 pm]

Yohan Ferrant - Escuela de Flequers de Andreu Llargués/Baking School Barcelona Sabadell [3:00 pm - 7:00 pm]

Sunday 24 February

- Demonstrations Swedish team, winner of the 47 World Championship of Young Bakers of the UIBC [10:00 am -2:00 pm]

- Demonstrations Grupo V.P.Q. València Pa De Qualitat: Salvador Pla and Juanjo Rausell [3:00 pm - 7:00 pm]

Monday 25 February

- Demonstrations Espigas: Arturo Blanco, Javi Moreno, José Roldán, Francisco Recio, Juan Antonio Pérez Pascual and Unai Elgezabal [10:00 am - 2:00 pm]

- Demonstrations Asociación Panaderos de Vizcaya: Aída Fuentes and Juanma Oribe. Vizcaya traditions in bread shapes [3:00 pm - 7:00 pm]

Forum Intersicop

Saturday 23 February

Xavier Barriga (Turris). 21st century baking [11:00 am - 11:45 am]

Beatriz Navia (Universidad Complutense de Madrid). The role of cereals and bread in our diet [12:30 pm -1:15 pm]

Carlos Arribas (CA.). Turnkey ice-cream parlour [4:30 pm - 4:45 pm]

Sunday 24 February

Anna Bellsolà (Es Baluard). The expansion of designer bakeries [11:00 am - 11:45 am]

Sura Ascaso (Pastelería Ascaso). Expansion of a century-old bakery [12:30 pm -1:15 pm]

Juan Mora (Universidad de Alicante). University training in artisan ice-cream making [4:00 pm - 4:45 pm]

Monday 25 February

Massimiliano Ceccato (Prodotti Stella). Presentation of the study “Perfect ice-cream. Artisan ice-cream consumer habits in Spain” [11:00 am - 11:45 am]

José Manuel Marcos Candela (Crujiente/Candela). Signature pastry and bakery in a small village [12:30 pm -1:15 pm]

Lluís Pérez. My pastry shop in Mallorca [4:00 - 4:45 pm]

Tuesday 26 February

Reyes Tolosana (Pastelería Tolosana). The Almudévar pretzel, an inspiring secret [11:00 am - 11:45 am]

Darío Marcos (Panàdarío). Slow pan bakery [12:30 pm - 1:15 pm]

Talent exhibition in four national championships

There will also be four national competitions that will be of great interest to professional visitors.

Third National Artisan Bread Championship. 11 competitors, from Cantabria, Castilla y León, Andalusia, Madrid and Catalonia, will participate in this competition, organised by CEOPPAN (Spanish Confederation of Baked goods, Pastries, Cakes and Sweets,) with the aim to discover bakers who can join the National Artisan Bread Team (Los Espigas).

MMAPE 2019. After eight years of absence, the championship will again be held at Intersicop. 11 pastry chefs will show their professional qualification and gastronomical and artistic skills in order to exceed the grade required and achieve the title of Spains Best Master Artisan.

Third Spanish Ice-Cream Championship. After several years where it was not held, this ambitious competition returns, within the framework of Intersicop, which confirms the trade fair’s firm intention to strengthen the presence of the ice-cream sector. Organised by the National Association of Artisan Ice-Cream Makers (ANHCEA), its purpose is to promote originality, training, an ice-cream culture and good practises for artisan ice-cream professionals.

Second National Pastry Chef Student Championship. Participation has increased in the second edition of this competition, which promotes quality professional teaching in the pastry sector. A total of 26 pastry schools throughout Spain have signed up for the competition, which is organised by the Spanish Confederation of Artisan Pastry Entrepreneurs (CEEAP).