Croissant dough trouble in heat - professional setting
I've got a question regarding croissant dough in a hot climate. I'm in Africa and the bakers keep the dough temperature down by using part water and part ice in the dough. The dough is made with 60kg of flour. I'm wondering if the ice can cause problems with the dough development or is it actually a good idea. We made some dough with very cold water but within minutes, the dough was 34°C when it shouldn't go over 26°C during mixing. Had to portion very quickly and get it into an almost freezer fridge asap because it started to rise too quickly.
Any advice for hot country baking would be very welcome! Thanks.