I am currently trying to develop a new product that uses puff pastry to wholesale. I am making my own puff pastry. When I tried my recipe at home, using king Arthur all purpose flour and kitchenaid mixer, it worked really well. However when I was at the commercial kitchen and used sir galahad flour and a commercial dough mixer and a sheeter, the puff pastry turned out to be different. It tasted not as crispy. It seemed to have more moisture. At first, I thought it was the sheeter's problem. So after making the dough block and the butter block, I took them home and finished the folds at home. The puff pastry still turned out to be less crispy. That made me think the problem might lie in the dough kneading process. At home, I knead the dough at speed 1 for 5 mins and speed 2 for 3 mins with kitchenaid, and in the commercial kitchen, I do the same thing with the commercial mixer except the quantity is 15 times larger. My question is when using a commercial mixer, is there any difference from using a home mixer? should I knead the dough longer or shorter? or should I reduce the water content in my recipe? please help......thanks!