Dough Sheeter? Wow
I'm an old Rondo guy. But it's a $$$$ investment. I personally would work my way "hand rolling" into a sheeter need. This gives your employees and yourself the respect you need for doughs. JMHO
If you are planning on doing yeast dough's then you need a workhorse. The 20qt will probably be your smallest. The smaller 6qt mixers will just be disposables. The larger mixers 60 have a collar on them to use smaller bowls.
You might find it better to do larger batches of dough and retard some for future use.
On things like sticky buns(yeast)... "the dough needs to keep up to you". If you're trying to "keep up to the dough", something need correction.
Lagom has a very good idea. Also if you are going to run batters, 3 phase tend to be less expensive. They can be run off a converter
box. The boxes are relatively cheap 100-150 bucks. I run a small 60 off one with no problems.
In the pastry world it is very common to use sheet instead of powder. I has a better shelf life and seems more consistent.
The pakg are usually a higher bloom then the sheet. I would definitely try small batch to achieve a correct bloom before finalizing a formula. I think the pkg are maybe 2 1/2 tsp. We usually convert this to 3-4 sheets 200.