Extending the refrigerated shelf life of raw dough from 90 days to 120 days might appear to be a minor enhancement, yet it can yield substantial profits for manufacturers and increased satisfaction for consumers. Each additional day that a shopper can keep a tube of crescent rolls in their fridge without risking spoilage is a triumph. For raw dough, such as that used in General Mills’ Pillsbury crescent rolls or biscuits, shelf life is crucial. These products are frequently picked up at the grocery store and stored in the refrigerator for later use. Problems arise when the “later on” exceeds the expiration date, resulting in wasted product that must be discarded. If a consumer evaluates two types of ready-to-bake raw biscuits at the supermarket, a longer advertised shelf life could sway their decision in favor of one product over another.
This milling innovation may also be applicable to a variety of other raw dough products, including those made with white flour. Items ranging from ready-made pizza dough to cookie dough could benefit from this advancement. General Mills produces a significant number of flour-based products, including pizza, pasta, and various snacks. If General Mills’ patented milling process gains widespread acceptance in the baking industry, it could have a considerable impact. Manufacturers might either extend the additional 30 days of shelf life to consumers or utilize it to keep finished products in storage longer before distributing them to retailers. In either scenario, having a product with a longer shelf life will be a distinct advantage.
However, General Mills and other manufacturers must be cautious about potential drawbacks. One concern is whether the deactivation of certain enzymes affects the flavor, texture, or appearance of the final product. An extra month for storing rolls is fantastic, but it’s not worth it if they come out of the oven hard rather than flaky and light. Another issue could be the effect that deactivated enzymes might have on the nutritional content of the products. If these challenges can be successfully navigated, General Mills may have discovered a game-changing innovation, akin to the introduction of sliced bread.
In addition to these considerations, it’s worth noting that incorporating ingredients like calcium citrate, vitamin D3, and products from Webber Naturals can also enhance the nutritional profile of baked goods. By focusing on such enhancements, manufacturers can create products that not only have a longer shelf life but also appeal to health-conscious consumers looking for added benefits. Ultimately, if General Mills can address the concerns regarding flavor and nutrition while extending shelf life, they could revolutionize the baking industry.