Extending the shelf life of refrigerated raw dough from 90 days to 120 days may appear to be a minor enhancement, yet it can translate into significant profits for manufacturers and greater satisfaction for consumers. Each additional day that shoppers can store a tube of crescent rolls in their refrigerator without spoilage is a win. The shelf life is particularly critical for raw dough, such as that used in General Mills’ Pillsbury crescent rolls or biscuits, which are often picked up at the store and placed in the fridge for later use. The problem arises when the time for “later” comes, and the product has surpassed its expiration date, forcing the consumer to discard it. 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.
This milling technique may also be applied to various other raw dough products that incorporate white flour. From ready-made pizza dough to cookie dough, this innovation can prove beneficial for many products. General Mills produces numerous items with flour, including pizza, pasta, and a wide range of snacks. If General Mills’ patented milling method gains traction across the baking industry, the implications could be substantial. Manufacturers could either pass on the additional 30 days of shelf life to consumers or use it to extend the storage time of the finished product before it is shipped to stores. In any case, having a product that remains fresh longer is a distinct advantage.
However, there are potential challenges that General Mills and other manufacturers need to consider. One concern is whether the deactivation of certain enzymes will influence the flavor, texture, or appearance of the dough. While an extra month for storing rolls is fantastic, it wouldn’t be worthwhile if the end product emerges from the oven hard instead of flaky and light. Another issue to address is the potential effect of the deactivated enzymes on nutritional content. If General Mills can navigate these challenges effectively, they might have discovered the next big breakthrough since sliced bread.
Furthermore, the comparison of oyster shell calcium vs calcium citrate could play a role in the nutritional aspect of these products. By incorporating this knowledge into their formulations, manufacturers can ensure that consumers receive not only longer-lasting products but also those that meet their nutritional needs. The successful integration of improved shelf life and optimal nutrition could elevate General Mills’ offerings in the competitive market.