[panini]

I agree with Annie,

 From your description you are rolling by hand. Wierd, they would spring for a huge oven but no sheeter. If you have a sheeter, then you just have to change the procedure.

Just me, but I feel the most important step in laminating is the nap between folds in the cooler to bring the dough and butter to the same temp.

   Just me again, if you are unable to put out a quality product due to the environment then maybe procure a product that is partially finished. Then you are just rolling, cut and form.

Are you on the island of Cyprus?

 

[panini]

Hum,

If you have a lot of experience in laminating then I am pretty stumped. Does your cooler have a lot of traffic? Is it gathering moisture in the cooler. Do you overwrap when resting?

Have you tried resting in the freezer.

I'm stumped because I have rolled in temps as high as 32c.

Using 3 singles?

I noticed that you said,  I've tried using more flour when rolling the dough, and the dough isn't wet.

I'm not trying to insult or anything, but did you check to see that your scrapers are in properly?