Hello, I have this empanada machine for my restaurant in hopes of making production a lot faster and help me expand my business. However after trying over 50 different recipes of dough and countless of different techniques nothing seems to work. The issue is the machine rejects the dough and does not let it form properly, either the empanada is rock hard after frying (yes frying is my only option) or it completely breaks apart. The machine separates the dough and then forms it again in the process of forming the empanada, the only way the empanada will come out good is if the machine process the dough 3 times. I am currently mixing the dough in a Hobart mixer for about 15 to 20 minutes with flour, salt, fat, and warm water. Please help!!