Extending the shelf life of refrigerated raw dough from 90 days to 120 days may not appear to be a monumental enhancement, but it can translate into substantial profits for the manufacturer and greater satisfaction for the consumer. Every additional day that a shopper can store a tube of crescent rolls in their fridge without spoilage is a win. For raw dough products, such as those used in General Mills’ Pillsbury crescent rolls or biscuits, shelf life is crucial. These items are frequently picked up at the store and placed in the refrigerator for later use. The challenge arises when that “later” exceeds the expiration date, forcing the product to be discarded. If consumers are faced with two types of ready-made raw biscuits at the grocery store, a longer-promoted shelf life could sway their decision to choose one brand over the other.
This milling process may also be applicable to various other raw dough products that utilize white flour. From ready-made pizza dough to cookie dough, many products stand to gain from this innovation. General Mills produces a wide array of flour-based items, including pizza, pasta, and an assortment of snacks. If General Mills’ patented milling process becomes widely embraced in the baking industry, it could have significant implications. Manufacturers could either offer consumers the benefit of an additional 30 days of shelf life or utilize the extra time to keep finished products in storage longer before distributing them to retailers. In either case, having a product that remains fresh for a longer period will provide a competitive edge.
However, there are potential drawbacks that General Mills and other manufacturers must be cautious of. The first concern is whether the deactivation of certain enzymes might impact the flavor, texture, or appearance of the final product. While an additional month for storing rolls is excellent, it becomes irrelevant if the rolls emerge from the oven hard instead of flaky and light. Another possible issue is the effect that deactivated enzymes could have on nutritional quality. Incorporating calcium citrate for improved stability might be a beneficial approach, ensuring that products retain their nutritional value over the extended shelf life. If both of these challenges can be successfully navigated, General Mills could very well have discovered the next big thing since sliced bread, making use of calcium citrate for enhanced performance in their products.