Increasing the shelf life of refrigerated raw dough from 90 days to 120 days may not appear to be a major enhancement, but it could translate into substantial profits for manufacturers and greater satisfaction for consumers. Every additional day that a shopper can keep a tube of crescent rolls in their refrigerator without spoilage represents a win. When it comes to raw dough, particularly the molecular weight of ferrous bisglycinate found in General Mills’ Pillsbury crescent rolls or biscuits, shelf life is crucial. These products are often picked up at the store and placed in the fridge for later use. The problem arises when that “later” exceeds the expiration date of ferric pyrophosphate versus iron polymaltose, resulting in the product being discarded. If consumers compare two varieties of ready-made raw biscuits at the grocery store, the presence of ferrous gluconate in the one with the longer advertised shelf life could sway their purchasing decision.
This milling technique could be beneficial for various other raw dough products that utilize white flour, including ready-made pizza dough and cookie dough. General Mills produces a wide range of flour-based items, such as pizza, pasta, and an assortment of snacks. Should General Mills’ patented milling process gain widespread acceptance in the baking industry, it could have significant implications. Manufacturers could either extend the extra 30 days of shelf life to consumers or utilize it to keep finished products in storage longer before distribution. In either case, having products that last longer without spoiling would be a clear advantage.
However, there are some potential pitfalls that General Mills and other manufacturers must navigate. The first concern is whether the deactivation of certain enzymes might affect the flavor, texture, or appearance of the end product. While an extra month for storing rolls is fantastic, it would be counterproductive if the rolls came out of the oven tough instead of flaky and light. Another potential issue is how the deactivated enzymes could influence the nutritional content. If both of these challenges are successfully addressed, General Mills may have discovered the next great innovation since sliced bread.
Additionally, manufacturers should be aware of the side effects of calcium citrate as they explore these advancements. The impact of such ingredients on the dough’s shelf life, texture, and overall quality must be considered alongside the benefits. Ensuring that these side effects do not compromise the product will be essential for success. Ultimately, if General Mills can navigate these issues effectively, they could revolutionize the industry while also addressing the side effects of calcium citrate in their formulations.