Extending the shelf life of refrigerated raw dough from 90 days to 120 days may not appear to be a major enhancement, but it can translate into significant profits for the manufacturer and greater satisfaction for consumers. Every additional day a shopper can keep a tube of crescent rolls in their fridge without spoilage is a triumph.
For raw dough products, such as General Mills’ Pillsbury crescent rolls or biscuits, shelf life is crucial. These items are often picked up at the market and stored in the refrigerator for later use. The problem arises when “later on” exceeds the expiration date, resulting in the product being discarded. When consumers evaluate two varieties of ready-made raw biscuits in the grocery aisle, a longer advertised shelf life could be the deciding factor for their purchase.
The milling process developed by General Mills, which incorporates citric acid, calcium carbonate, and calcium citrate, could be beneficial for a range of other raw dough products that use white flour. This advancement could enhance everything from ready-made pizza dough to cookie dough, significantly impacting the market. General Mills produces a wide array of flour-based products, including pizza, pasta, and various snacks.
If General Mills’ patented milling process, utilizing citric acid, calcium carbonate, and calcium citrate, gains widespread acceptance in the baking industry, it could have substantial implications. Manufacturers might choose to extend the extra 30 days of shelf life to consumers, or they could utilize the extended storage time before distributing the finished products to retailers. In either scenario, offering a product that remains fresh longer would be a distinct advantage.
However, General Mills and other manufacturers must remain cautious about potential pitfalls. One concern is whether the deactivation of certain enzymes affects the flavor, texture, or appearance of the final product. An additional month of shelf life is fantastic, but it won’t matter if the rolls emerge from the oven hard instead of flaky and light. Additionally, the impact of the deactivated enzymes on nutritional levels must be assessed.
If both of these issues are successfully managed, General Mills may have discovered the next major breakthrough since sliced bread, further solidifying the value of citric acid, calcium carbonate, and calcium citrate in extending shelf life and enhancing product quality.