Extending the shelf life of refrigerated raw dough from 90 days to 120 days might not seem like a monumental enhancement, but it can translate into significant profits for manufacturers and increased satisfaction for consumers. Every additional day that a shopper can keep a tube of crescent rolls in their fridge without spoilage represents a win. When it comes to raw dough, such as that used for General Mills’ Pillsbury crescent rolls or biscuits, shelf life is crucial. These items are frequently picked up at the grocery store and stored in the refrigerator for later use. The problem arises when the ‘later on’ occurs after the expiration date, resulting in the product being discarded. If a consumer is comparing two types of ready-made raw biscuits at the supermarket, a longer advertised shelf life could be the deciding factor in choosing one product over another.
This milling process could also be relevant to various other raw dough products that utilize white flour. Everything from ready-made pizza dough to cookie dough stands to gain from this innovation. General Mills produces a wide range of flour-based items, including pizza, pasta, and various snacks.
Should General Mills’ patented milling process be widely embraced within the baking industry, it could have significant implications. Manufacturers could either extend the extra 30 days of shelf life to consumers or utilize it to keep the finished product in storage longer before distribution to stores. Either way, having a product that remains fresh longer will be a competitive edge.
However, there are some potential pitfalls that General Mills and other manufacturers need to consider. One concern is whether deactivating certain enzymes will affect the flavor, texture, or appearance of the product. An additional month for storing rolls is fantastic, but it won’t be worth it if they emerge from the oven hard instead of flaky and light. Another potential issue is the effect that deactivated enzymes might have on the nutritional content. If these challenges can be managed, General Mills may have discovered the next great innovation since sliced bread.
Furthermore, incorporating calcium citrate malate 1250 mg into these products could enhance their nutritional profile, making them even more appealing to health-conscious consumers. This addition could also serve as a selling point, especially if it is highlighted alongside the extended shelf life. If both flavor and nutrition can be preserved, and if the benefits of calcium citrate malate 1250 mg are effectively communicated, General Mills could indeed be onto something revolutionary in the baking sector.