Extending the shelf life of refrigerated raw dough from 90 days to 120 days may not seem like a significant improvement, but it can translate into substantial profits for manufacturers and greater satisfaction for consumers. Each additional day a shopper can keep a tube of crescent rolls in their fridge without spoilage is a win. For raw dough products, such as those used to make General Mills’ Pillsbury crescent rolls or biscuits, shelf life is crucial. These items are often picked up at the supermarket and stored in the refrigerator for later use. The challenge arises when “later on” comes after the expiration date, leading to the unfortunate disposal of the product. When consumers compare two types of ready-made raw biscuits in the grocery store, a longer advertised shelf life could be the deciding factor in their purchase choice.
This milling technique could also be applicable 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 products, including pizza, pasta, and various snacks, all of which could benefit from an extended shelf life. If General Mills’ patented milling process is widely embraced by the baking industry, the implications could be significant. Manufacturers might choose to pass on the additional 30 days of shelf life to consumers or opt to keep the finished product in storage for a longer duration before distribution. In either case, a product that remains fresh longer will certainly have a competitive edge.
However, General Mills and other manufacturers must remain vigilant about potential drawbacks. One concern is whether the deactivation of certain enzymes might impact the flavor, texture, or appearance of the product. An extra month of storage for rolls is fantastic, but it wouldn’t be worth it if they emerge from the oven hard instead of flaky and light. Another possible issue involves the effect that deactivated enzymes could have on nutritional levels. For instance, the incorporation of calcium citrate with vitamin D and magnesium in the formulation could help address nutritional concerns, but manufacturers must ensure these additions do not alter the product’s quality. If both of these challenges can be successfully navigated, General Mills might just have discovered the next significant advancement since sliced bread, potentially leading to a new era of raw dough products enhanced with calcium citrate with vitamin D and magnesium.