I'm glad to see that your latest results appear to mirror my recent experience. The results also seem to support the notion that MM is using a second sweetener in addition to the molasses. We know that that second sweetener is not honey but that doesn't rule out the possibility that the second sweetener is something like the cane syrup in the Golden Barrel Baking Molasses product, even if there is more of the cane syrup than molasses. I can easily see how someone might refer to a product like the Golden Barrel Baking Molasses product as simply being "molasses", especially since the word molasses is used in the product's name.
FYI, I did send an email to MM with several questions that I came up with after spending a good part of a day playing around with the numbers in the MM Nutrition Facts. If I get a response that answers my questions, I should have a better idea of some of the baker's percents of ingredients used by MM in its dough. However, even without more information from MM, I think that the amount of salt that MM uses in its dough may be less than what we have been using and also that more oil may be used. Based on my study of the MM Nutrition Facts, I have prepared and frozen a test dough ball using the Steen's 100% pure cane syrup and Grandma's Original molasses, and also revised baker's percents for salt and oil. The color of the dough is a shade darker than when I used honey along with the Grandma's Original molasses. The Steen's product has a somewhat sweeter taste than the Grandma's Original molasses but does not have the sharpness and depth of the flavor of the Grandma's Original molasses. The colors of the two products is about the same. These are some of the reasons why I will be interested in your results when you get around to using a blend with more cane syrup than molasses. I should also mention that because of the amounts of the Steen's cane syrup and Grandma's Original molasses I used, which were based on the MM Nutrition Facts, the formula hydration was only 51%. Yet, I had no problem with dryness of the finished dough. It behaved like most of the other test doughs. In fact, I think I could have lowered the formula hydration even more.
In making the latest dough ball, I also wondered whether high salt levels can masquerade sweetness in a finished crust. Maybe the results will test this idea. I might add that the revised amounts of salt and oil are not dramatically different than what we have been using in our various tests. Unfortunately, there is no way of determining from the MM Nutrition Facts how much yeast and how much water is used to make the MM dough. That information would allow us to zero in on things a bit better.