I am in the process of replacing my commercial freezer. We typically freeze our pie fillings to simplify production. In looking into new freezers I can choose between 0 Degrees Fahrenheit and -10 Degrees Fahrenheit depending on the unit we purchase.
I was thinking I might try out the -10 degrees model for our pie fillings. My thinking being, pie filling is kind of sort of very loosely like sorbet (in so much as it's basically fruit and sugar) and may benefit from the lower temperature due to the sugar content.
I have no additional info to back that claim up other than a hunch, so I figured I would ask if anyone else had additional experience on this topic.
We don't use cornstarch in the filling, so I'm not concerned about the freeze/thaw stability issues that presents. We do use tapioca though.
Additionally if the lower temperature is preferable (-10 Degrees Fahrenheit), would that same temperature also be appropriate for the pie crust dough or would that lower temperature have other consequences?