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TigerbaitTigerbait
Member since Aug 2016
108 posts

Manny Randazzo king cakes
Does anyone know or think they know what ingredients are put into the dough to make it so soft and moist? Why anyone would want one of those grocery store dried out bread type king cakes is beyond me .


hungryone
LSU Fan
river parishes
Member since Sep 2010
9321 posts

re: Manny Randazzo king cakes
Personally, I don’t like the squishy soft, mushy textured king cakes. Take a pic of the ingredient label—it will be the key to figuring out if the cake is loaded with the usual things that tenderize baked goods (milk, milk solids, oil, eggs, etc) or if the cake has dough conditioners or other chemical means to support tenderness (like supermarket sliced loaf breads do).


SmokedBrisket2018
Member since Jun 2018
672 posts

re: Manny Randazzo king cakes
Flour
Eggs
Milk
Yeast
Shortening
Sugar
Salt
Flavoring

Mix. Let rest. Divide into whatever size your KC will be.
Flatten or roll dough out(dough should be shaped like an egg or oval. Vegetable oil and lots of cinnamon sugar. Fold in half to hold sugar in. Slice in 3. Braid. Roll the braid 2-3 feet long and make a circle. Put on pan. Let it proof, should get 2x original size then bake.

Worked at bakery for 10 years. It's time consuming. Grocery KC are horrible. Some look like french bread with the KC toppings.


TigerbaitTigerbait
Member since Aug 2016
108 posts

re: Manny Randazzo king cakes
quote:

Worked at bakery for 10 years


Does this mean you worked at the randazzo bakery for 10 years ?


gumbo2176
Member since May 2018
4219 posts

re: Manny Randazzo king cakes
For some ungodly reason my wife decided to buy a King Cake from some uptown store in the Riverbend area and brought it home.

I cut off a piece, bit into it and immediately spit it out in the trash and tossed the piece I cut right behind it.

That was the driest piece of pastry I've ever put in my mouth. It was suppose to be fresh, but tasted like it had been sitting in a sunlit window for 2-3 days to get that texture.

Pure garbage.

I've eaten a lot of Randazzo King Cakes and they are baked with the ingredients that are very similar to their excellent cinnamon rolls, even down to the creamy white icing over them, just less cinnamon is what I have found.
This post was edited on 1/19 at 9:09 am


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SmokedBrisket2018
Member since Jun 2018
672 posts

re: Manny Randazzo king cakes
Competitor. Long time ago. In the 90's. The flour, when I was there, all comes from same vendor. I believe it was called Dawn Sweet Dough and Danish or something like that. It was yellow.
FYI I like Manny's KC's. I also like where I worked too.


StringedInstruments
Auburn Fan
Member since Oct 2013
10385 posts

re: Manny Randazzo king cakes
quote:

Flour Eggs Milk Yeast Shortening Sugar Salt Flavoring


Proportions?


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hungryone
LSU Fan
river parishes
Member since Sep 2010
9321 posts

re: Manny Randazzo king cakes
If the bakery was using Dawn Sweet Dough, it’s a prefab danish dough mix. It almost certainly has dough conditioners and emulsifiers in it. IOW, it’s an industrial product, full of additives. That soft bounce and long shelf life are provided by chemicals.


Rando
USA Fan
When IPs were Visible
Member since Apr 2015
15529 posts

re: Manny Randazzo king cakes
quote:

That soft bounce and long shelf life are provided by chemicals.


Are they derived from human hair?


Lambdatiger1989
LSU Fan
NOLA
Member since Jan 2012
1653 posts

re: Manny Randazzo king cakes
Yes, yes they are.....


Chicken
USA Fan
Jackassistan
Member since Aug 2003
15082 posts

re: Manny Randazzo king cakes
quote:

grocery store dried out bread type king cakes
put a slice in the microwave for 12-15 seconds...boom...no longer dried out


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11
rduple2
LSU Fan
Belle Chasse
Member since Oct 2009
247 posts

re: Manny Randazzo king cakes
Here is a link explaining the process for Calida’s King Cakes, which have the Randazzo lineage. Ain’t nobody got time for that at home.

LINK


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11
Rando
USA Fan
When IPs were Visible
Member since Apr 2015
15529 posts

re: Manny Randazzo king cakes
I was asking because I've always heard that.


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BRgetthenet
USA Fan
Member since Oct 2011
110622 posts

re: Manny Randazzo king cakes
So, sliced bread has trace particles of human hair in it?


hungryone
LSU Fan
river parishes
Member since Sep 2010
9321 posts

re: Manny Randazzo king cakes
No....I was referencing azodicarbamide, which is derived from urea....which is made from methane. Other softening additives include mono and diglycerides, commonly used to prevent staling. Those are created from animal and vegetable fats.

No hair....dunno where anyone arrived at that notion.

This is also where I point out that quality, non industrial bakery items are supposed to go stale. If it’s still soft after 3-5 days, it’s full of additives.


browl
USA Fan
Ain't no half steppin'
Member since Nov 2017
1124 posts

re: Manny Randazzo king cakes
I've never seen one of their cakes last more than a few hours, so I'm not sure why they even need all the chemistry.

There was a full sheet sized KC at my work recently. That's a big king cake. Gone before the end of the day.


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