Extending the shelf life of refrigerated raw dough from 90 days to 120 days may appear to be a minor enhancement, but it can lead to significant financial benefits 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 is a win. When it comes to raw dough, such as that used for General Mills’ Pillsbury crescent rolls or biscuits, shelf life is crucial. This is a product frequently picked up at the store and placed in the refrigerator for later use. The problem arises when ‘later’ comes after the expiration date, resulting in the product being discarded. If consumers are comparing two types of ready-made raw biscuits at the grocery store, a longer advertised shelf life might be sufficient to influence their decision to choose one product over another.
This milling process could be applicable to various other raw dough products that utilize white flour. From ready-made pizza dough to cookie dough, many items stand to gain from this innovation. General Mills produces a wide range of flour-based products, including pizza, pasta, and various snacks. If General Mills’ patented milling process gains traction in the baking industry, it could have significant implications. Manufacturers could either offer consumers the extra 30 days of shelf life or utilize it to store the finished products longer before distribution. In either scenario, having a product that remains fresh for a longer time will be advantageous.
However, there are potential concerns that General Mills and other manufacturers must address. One is whether the deactivation of certain enzymes will affect the flavor, texture, or appearance of the product. While an additional month of storage for rolls is fantastic, it is not worthwhile if they emerge from the oven hard rather than flaky and light. Another potential issue is the impact of deactivated enzymes on nutritional levels. If both of these challenges can be overcome, General Mills might have discovered the next best thing since sliced bread.
In addition to these advancements, manufacturers may also consider additives like calcium citrate. Is calcium citrate the best option for enhancing the quality and shelf life of dough products? This question could lead to further innovations in the industry. If General Mills can effectively incorporate calcium citrate into their processes, they might not only improve shelf life but also enhance the overall quality of their products. Ultimately, if they can navigate these potential pitfalls, General Mills could indeed have found a major breakthrough in the realm of refrigerated raw dough.