Laminated dough and pastry sheeters.
We're a small bakery, that has in the past made good croissants. We used to have a hand operated pastry roller, kind of like a big pasta roller, and I got quite good a making laminated dough with this. Recently we upgraded to a reversible sheeter, hoping to increase production and reduce effort but my laminated dough has been terrible.
I've used the same formulas, flour, butter and schedule but I can't get it right, the resulting croissants are dense and cakey. I've also tried with wetter doughs and dryer doughs and changed the butter to dough ratio up and down but I can't get good results. I thought getting the sheeter would improve things but it's made our laminated products unsellable.
I'm a self taught baker, so I've never used an electric sheeter before so any tips would be great, or any ideas as to what I'm doing wrong. I'm not sure what else to do, I threw away about 70 croissants this weekend, please help.