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  NEWS  »  Fairs  »  Mexipan 2018: a mix with Portuguese technology
 

03-10-2018

Speaking about Mexipan is all about speaking of Mexico and bread as it is a trade fair that shows the great tendencies in Mexican bread-making sector.

A growing sector that have been investing in diversification of its offer, namely with long fermentation bread, with higher levels of hydration and new products such as gluten-free ones, distinct puff-pastries with ingredients coming from Europe and other innovations that meet consumers’ requirements.

Bearing in mind this new paradigm of Mexican bread-making, Mexipan and Anpropan (Asociación Nacional de Proveedores Profesionales de la Industria del Pan, Repostería y Similares) have settled a plan involving diverse activities, contests, exhibitions and a lot of master chefs:

  • the famous bread, baking, chocolate and ice-cream routes
  • internationally recognised master chefs like Didier Rosada, Anna Ruíz, Francisco Tejero, Irving Quiroz, Osvaldo Gross and Xavier Barriga
  • and an exhibition with 250 societies in a space with 18.000m2

 

Held between 22nd and 25th of last august, the 15th edition counted on the participation of Ferneto that highlighted the spiral mixer and the dough sheeter, both from F series, commercially supported by its local distributor.

To all the visitors, clients and partners who were present in Mexipan with Ferneto, our many thanks.



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