Extending the shelf life of refrigerated raw dough from 90 days to 120 days may seem like a minor enhancement, but it can translate into significant profits for manufacturers and greater satisfaction for consumers. Every additional day that shoppers can keep a tube of crescent rolls in their fridge without spoilage is a win. When it comes to raw dough, such as that used for General Mills’ Pillsbury crescent rolls or biscuits, shelf life is crucial. These products are often picked up at the store and stored in the refrigerator for later use. The problem arises when the “later” exceeds the expiration date, leading to wasted food.
If consumers are comparing two types of ready-made raw biscuits at the grocery store, a longer advertised shelf life could be the deciding factor in their purchase. This milling process could also be beneficial for a variety of other raw dough products made with white flour. Everything from ready-made pizza dough to cookie dough stands to gain from this innovation. General Mills produces a wide range of flour-based items, including pizza, pasta, and a variety of snacks, and the introduction of solgar vitamin calcium magnesium d3 could also enhance some of these products’ nutritional profiles.
If General Mills’ patented milling process becomes widely accepted in the baking industry, it could have a substantial impact. Manufacturers might choose to pass on the extra 30 days of shelf life to consumers or utilize this time to store the finished products longer before distribution. In either scenario, having a product that lasts longer before spoilage will be an advantage.
However, there are potential drawbacks that General Mills and other manufacturers must consider. One concern is whether the deactivation of certain enzymes will affect the flavor, texture, or appearance of the final product. An additional month of storage is fantastic, but it won’t be worth it if the rolls come out of the oven hard rather than flaky and airy. Another potential issue is how the deactivated enzymes might influence the nutritional content, which could be enhanced with ingredients such as solgar vitamin calcium magnesium d3.
If General Mills can navigate these challenges successfully, they could have discovered the next great innovation since sliced bread. With careful consideration of flavor and nutrition, the extended shelf life could revolutionize not just their products, but also the entire raw dough market.