Petit beurre

This is our recipe for butter biscuit like petit beurre finger style: Palm oil shortening 15kg 4% Sugar 60kg 16% Premix vitamin 0.2kg 0.05% Lecithin 1.5kg 0.4% Whey 1kg 0.27% Ammonium bicarbonate 3kg 0.81% Baking soda 1.5kg 0.4% Dextrose 5kg 1.4% Metabisulphite 0.1kg 0,02% salt 0.50kg 0.13% Water 48kg 13% vanilla flavor 0.35kg 0.1% Honey 1kg 0.27% Flour 140kg 38% Wheat flour 60kg 16% Butter (84%) 20kg 5.4% Skimmed milk 7kg 1.9% Soybean flour 6kg 1.6% Condensed milk flavor 0.35kg 0.1% It behaves good in oven. But it is hard to get it through gauging rolls and it brakes and tear off before feeding horizontal laminator. Specially scrap dough when comes alone it is almost impossible to get through laminator. I have learned from previous similar discussions that we should mix until 40-42C to fully develop gluten in our case it would mean to go second phase 14-15min. Now we do mixing 8min first mixing and second 10min until temp 32 -35C and it worked for petit without butter ,honey, milk powder, soybean flour and vitamin premix. Our batches are big for testing so pls advise if there is something to eliminate before next production. If fat content ok? Shortening + butter. Should we mix all ingredients “all in” at once in first stage? Shall we heat scrap dough with some heater?