Dough Consistency

We are setting a large bakery to make sandwich rolls (hot dog rolls), buns and loaves.

We also want to fill the buns with some fillings like cheese, jam, jelly, fruits etc.

For this purpose we want to use Rheon encrusting machine KN550.

Now because our flour is not always strong, we cannot use this extrusion dividing machine satisfactorily.

Which ingredients or the process can the forum members suggest to maintain the consistency of the dough to keep it more elastic, more gluten ?

Pls offer few options.