Hello Everyone, I am stumped. Looking to purchase a new Rondo or Fritsch reversible sheeter. Was about to pull the trigger on purchasing one, but after a few test I noticed that my pastry dough is shrinking after I cut into squares. See below for my current dough / setup. Dough is made from Butter and Creamcheese base. Dough is sheeted cold ( out of fridge) down to 1mm (very thin) About 10-14 passes to get this thin. Mainly this many passes so we can incorporate some powdered sugar into the dough. The problem we just noticed is that after pinning and transferring to a cutting table, when we go to cut the dough into 3" squares the dough snaps back / shrinks a almost 1/4" or more. We can't have this with our product. Unfortunately, due to the sugars in the dough, we only have minutes to let the dough rest on the pin. Maybe 2-3 minutes, if we let it rest longer it will stick. Any other suggestions on how to keep a thin butter creamcheese dough from shrinking after cutting? Currently we sheet a 5lb piece. Any thoughts or ideas would be helpful for sure! Thanks everyone.