Südback Preview
Trends, techniques and talents – the Confectioners’ Forum provides inspiration
südback’s varied accompanying programme complements the exhibition and the Confectioners’ Forum is an important platform for dialogue among colleagues
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üdback in Stuttgart is one of the most important trade fairs for the bakery and confectionery industries in the German- speaking world. From 26 to 29 October 2024, the Confectioners’ Trend Forum will once again
be a central hub for experts who would like to talk about the latest trends, techniques and strategies. The State Association of Guilds of Baden-Württemberg Confectioners invites you to discuss innovative concepts and pioneering ideas together. Presentations, talks and panel discussions will look at current and future trends in the confectionery industry. Topics like the further development of training, new ideas for the off-trade business and the modern presentation of goods will take centre stage. Industry experts will present their concepts for successful sales strategies and inspiring solutions which improve the day-to-day work in cake shops and cafés.
From chocolate to sugar – learn from the best The programme accompanying the trade fair promises to be especially diverse this year: Kevin Kugel, one of Germany’s most renowned chocolatiers, will address the topic of “Innovative praline pastes packaged in a contemporary Christmas design”. Roman Schäfer, lecturer at the vocational school in Hoppenlau Stuttgart and known from his appearances on the Südwestrundfunk TV show “Kaffee oder Tee” (Coffee or Tea), will take to
Kennedy’s Confection October 2024
an appealing appearance can be combined when making cakes. His presentation is called appearance”. And pâtissier Joachim Habiger hopes to once again enthral the audience production processes will create, live on stage, a showpiece made from sugar dedicated to the topic of “rural life”, demonstrating how traditional craftsmanship can be combined with modern techniques.
Another exciting item on the programme will be presented by Peter Ganghof, managing director of Blackforest Grain GmbH. Ganghof will showcase the innovative product “Upgrain”, a wheat-like powder reclaimed by processing spent grain from beer production. Low-carb and high- protein, Upgrain is a promising alternative for the confectionery industry. Of course, it wouldn’t be the Confectioners’
Trend Forum without the German Association of Confectioners. With his presentation “Today’s confectionery trade – what we contribute to society”, Gerhard Schenk, president of the association, aims to give his colleagues useful tips and strategies for independence in the confectionery industry.
International dialogue and inspiration The Confederation of Italian Confectioners will also be attending südback. The team headed by president Angelo Musolino will showcase four key topics illustrating the impact that Italian confectionery techniques have had on the international scene. The
combination of native extra virgin olive oil and Piedmontese hazelnut, embodying a modern vision of chocolate production. On the second day, sbrisolona, a traditional a modern gourmet version with maize as the main ingredient. The third day will showcase a sophisticated fusion of pistachio and fruits, striking the perfect balance between sweet and fresh. On the fourth day, an irresistible Italian semifreddo will be presented in a practical bar shape. And that’s not all – the exhibitors also include Italian packaging company Bonbonnet and Würzteufel, a recently founded business and thickeners. The trade show café, designed by Kiefer & Beck, will feature furniture crafted by Steimel and will provide an inviting space for guests to relax.
Up-and-coming talents show off their skills Another highlight of the trade fair is the 15th Carlo-Wildt Trophy, a highly coveted prize which apprentices compete for. The talented decorate a dummy cake which expresses this year’s theme of “rural life”. The participants will be judged based on their creativity, craftsmanship and the cleanliness of their workstation. This competition gives budding confectioners the opportunity to showcase their skills to a broad audience and to win valuable prizes. Registration for the Carlo- Wildt Trophy is open until 30 September 2024.
KennedysConfection.com
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