Whole grain laminated biscuit too big in width

I want to use same cutting roll that I have already purchased in a whole grain version of the same laminated biscuit that I already manufacture. Problem is that, due to whole grain, it is nor shrinking enough after cutting to match proper width, no matter how I try to change mixing and dough forming process. Any ideas on how can I achieve the desired width, playing with mixing and forming parameters? I hav already changed mixing time, laying time, water amount, dough temperature, SMS amount, with no satisfactory results at all. Dough has no enzyme of fresh yeast. Changing relative rollers/conveyors speed is not an option at all because the problem is not biscuit length.