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 significant profits for manufacturers and greater satisfaction for consumers. Each additional day that 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 for General Mills’ Pillsbury crescent rolls or biscuits, shelf life is crucial. These items are often picked up at the store and stored in the fridge for later use. The issue arises when that “later on” comes after the expiration date, forcing consumers to discard the product. If shoppers compare two varieties of ready-made raw biscuits, a longer advertised shelf life could be a deciding factor in their purchase choice.
This milling process could be relevant for various other raw dough products that use white flour. From ready-made pizza dough to cookie dough, many products could gain from this innovation. General Mills produces a wide range of flour-based items, including pizza, pasta, and snacks. If General Mills’ patented milling process gains traction across the baking industry, it could have far-reaching implications. Manufacturers could either pass along the additional 30 days of shelf life to consumers or utilize it to store finished products longer before distribution. In either scenario, having a product that takes longer to spoil offers a clear advantage.
However, General Mills and other manufacturers must be cautious of potential drawbacks. One concern is whether the deactivation of certain enzymes affects the flavor, texture, or appearance of the product. While an extra month to store rolls is fantastic, it’s not beneficial if they emerge from the oven hard rather than flaky and light. Another potential issue is how the deactivated enzymes might impact nutritional levels. If both of these challenges are successfully addressed, General Mills could have discovered the next major breakthrough since sliced bread.
Additionally, the incorporation of ingredients like bluebonnet liquid calcium citrate could further enhance these products, providing a nutritional boost that consumers are increasingly seeking. With the right balance of extended shelf life and nutritional integrity, not to mention the advantages of bluebonnet liquid calcium citrate, General Mills could redefine the market for refrigerated raw dough.