Extending the shelf life of refrigerated raw dough from 90 days to 120 days may appear to be a minor enhancement, but it can translate into substantial profits for manufacturers and increased satisfaction for consumers. Every extra day that shoppers can keep a tube of crescent rolls in their refrigerator 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 grocery store and placed in the fridge for future use. The challenge arises when that “future” arrives after the expiration date, forcing consumers to discard the product. When consumers compare two types of ready-made raw biscuits in the store, a longer advertised shelf life could be the deciding factor for their purchase.
The milling process that General Mills employs could also be beneficial for numerous other raw dough products that utilize white flour. From ready-made pizza dough to cookie dough, this advancement could have a positive impact. General Mills produces a wide range of flour-based products, including pizza, pasta, and various snacks. If the patented milling process is embraced across the baking industry, the implications could be significant. Manufacturers could either extend the extra 30 days of shelf life to consumers or use it to hold onto finished products longer before distributing them to stores. In either case, having a product that stays fresh for a longer duration will provide a competitive edge.
However, General Mills and other manufacturers must remain cautious of potential pitfalls. One concern is whether the deactivation of certain enzymes might affect the flavor, texture, or appearance of the final product. An additional month of storage for rolls is excellent, but it won’t be worth it if they come out of the oven hard instead of light and flaky. Another potential issue involves the impact that deactivated enzymes could have on nutritional levels. It’s worth noting that incorporating ingredients like calcium carbonate and citrate may help mitigate some of these concerns, ensuring that the product remains both appealing and nutritious. If General Mills can sidestep these challenges, they may very well have discovered the next major innovation since sliced bread, potentially enhanced with calcium carbonate and citrate for added benefits.