Well, obviously the maximum temperature in which you're working, 26C (78F) isn't suitable for laminated doughs. You've determined that.
The real question is, is it POSSIBLE to bring the temperature in kitchen down by turning up the air conditioning? And would your employers even be willing to consider that? It's costly. I'm guessing that cranking up the air conditioning isn't a reasonable solution here.
It may be possible to do laminated doughs in your present temperature environment by changing the way you do things. Do you have a walk-in cooler? Or any refrigeration with room to work? My suggestion, first off, would be to refrigerate EVERYTHING. Before you even start mixing. Your mixer bowl, the hook/paddle, your flour, the butter/shortening, the yeast, etc. Your liquids should be ice cold. If your recipe tells you to warm the milk or whatever, ignore that, because it's not going to hurt anything. Put your dough back in refrigeration at every opportunity. Work quickly when it's out at kitchen temp. Do you have to roll by hand, or do you have a sheeter? If you roll by hand, keep your pin in refrigeration too. It all helps. If you have room to work in a walk-in cooler, you might want to consider doing your "turns" inside the walk-in if possible.
Just keep it in your head to start everything cold, work quickly and keep it cold. It's a reasonable place to start.