Freezer Temps and Yeast
So, I run a large commissary kitchen. We shape and freeze about a thousand croissants a week. Most of these are baked and delivered within 3 to 4 weeks of shaping. We HAD been keeping our freezer at +5 to 10 degrees. With ZERO issue. Our owner, who knows nothing of food/baking, decided we needed to be somewhere in the -20 range. We complied. That was dumb.
We noticed some really stunted product. The older, the worse.
I've just googled/read for about an hour and haven't really found anything definitive. We are possibly moving into frozen, case packed, thaw/proof/bake product to be sold wholesale. Is there, in fact, a cold limit? If so, where is it and is there anyway to combat it? Is dry or cake yeast better/worse? Is there an additive or super cool chemical you can add to dough to help?
Thank you and may the baking gods look down upon you with favor.