Dorothy is an emulsion which maintains the softness and freshness in soft cakes during storage. It is suitable for all types of baking powder based cakes regardless of their fat content. It gives an excellent result in wheat dough and fried doughnuts and can also be combined with an alpha-gel-emulsifier such as Colco.
Dorothy optimises the cake recipe, fat and egg content can be reduced while the amount of water can be increased – depending on the recipe and application. The result is a cake with higher quality at a lower cost.
Dorothy comes in several variations; from pumpable suitable for industrial use, and also with fewer e-numbers and one palm-free version.