Clement Mok

I stumbled upon this evening and found the Career section to be quite interesting.

What’s it saying when a designer has to hire a firm to design his web site? (and I’m not saying this is bad, it’s just different)

0 responses to “Clement Mok”

  1. We use Monin. Monin has much simpler ingredients like cane sugar and fruit extracts. Torani has the more common ingredients found in high production foods like corn syrup which makes a big difference in the texture. Unfortunately Monin is significantly more expensive and for some of the berry flavors can cause steamed milk to curdle.

  2. Berry and citrus flavorings can cause curdling in all syrups from my experience. If it is a coffee or espresso drink dilute the syrup in the coffee. That should keep the milk from curdling. I’m sure you guys already knew this, but you’d be surprised how few baristi I’ve worked with didn’t.

  3. we had the same problem with syrup. try da vinci all natural, it seems to work better. it is also a plus that it has no corn syrup. corn syrup is the devil.

  4. While I admit I have some bias in this, we at Red Rock Foods stock Artista, Da Vinci and Monin. Each works differently. Selecting a syrup or sauce is like picking shoes. No shoe works the same on all feet.

    Anyone is welcome to pay us a visit. We’ll gladly demo various flavors and so on. Go with what you like. Taste is highly individual.


  5. Hi Bill and Gwen, yeah, I can’t believe I forgot to mention Da Vinci. I even have a bottle thanks to you, Bill. I need to go and get me some supplies so I can finish it off!

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