Coupe du Monde de la Pâtisserie, the Attraction of Sirha 2017
Every two years, over five days, Sirha is an important meeting point for professionals in the catering and hospitality industries and features dedicated sectors for bakery and confectionery and several competitions, including the renowned Coupe du Monde de la Pâtisserie.
The Bakery Sector
Bread and pastries change continuously in order to satisfy consumers’ new trends and expectations and to adapt to new requirements in terms of space, staff, or productivity. Technical innovations, new ingredients and processing improve quality and efficiency without affecting the nature of the final products.
Baking industry exhibitors that can be found at Sirha are manufacturers and distributors of equipment and accessories for the bakery-pastry trades; flour mills; manufacturers and distributors of products, flavorings and ingredients, mixes; store design and creation; equipment for the bake house (oven, deck ovens, kneading machines, etc.) or laboratory; equipment and accessories for the store and raw materials, ingredients for bakery pastry.
Confectionery, chocolate sector
Confectionery products and chocolate are in high demand and they represent an important sector for Sirha 2017. Confectioners, chocolate-makers can be found here, exhibiting appliance and equipment for the laboratory, decorations, ribbons, boxes, beans, etc.
With 189,000 visitors in 2015, the 2017 edition of Sirha, January, 21-25, provides opportunities to find new partners and explore new markets.
With 3,045 international exhibitors and brands, 11 sections dedicated to food products, equipment and services for Food Service professionals, Sirha embodies the world market for catering, hotel and food services.
Coupe du Monde de la Pâtisserie
A total of 14 international teams, out of the 22 engaged for the Coupe du Monde de la Pâtisserie finale 2017, are arriving in France. From January 13, the teams will be training in prestigious pastry laboratories of the Auvergne-Rhône-Alpes region, France.
Each team will have to follow the chosen theme for the realization of their different creations:
- three chocolate entremets
- three frozen fruit desserts
- 15 desserts presented on a plate
- one artistic creation made of sugar
- one artistic creation made of chocolate
- one artistic creation made of sculpted water ice