@jjlmoya/utils-cooking 1.12.0 → 1.13.0

package/src/tool/pizza/i18n/ko.ts

@@ -0,0 +1,125 @@
+import type { ToolLocaleContent } from "../../../types";
+
+const title = "나폴리 피자 도우 계산기";
+const description = "집에서 정통 나폴리 피자를 만들기 위해 밀가루, 물, 소금, 이스트의 정확한 비율을 계산합니다.";
+const faq = [
+  {
+    question: "나폴리 피자의 이상적인 가수율은 얼마인가요?",
+    answer: "AVPN(진정 나폴리 피자 협회) 규정에 따르면 표준 가수율은 63-67%입니다. 초보자에게는 60-62%가 다루기 쉽습니다. 강력분(W300+)을 사용하는 숙련된 피자 요리사는 70-75%로 놀라운 결과를 낼 수 있지만 기술이 필요합니다.",
+  },
+  {
+    question: "도우는 얼마나 숙성시켜야 하나요?",
+    answer: "효소를 활성화하기 위해 냉장고(4°C)에서 최소 24시간이 필요합니다. 최적은 48-72시간입니다. 72시간을 초과하려면 매우 강한 밀가루(W300+)가 필요하며, 그렇지 않으면 도우가 시어집니다.",
+  },
+  {
+    question: "드라이 이스트로도 만들 수 있나요?",
+    answer: "네. 드라이 이스트는 생이스트 양의 0.4배에 해당합니다(생이스트 2.5g = 드라이 이스트 1g). 품질은 비슷하지만, 생이스트가 더 풍부한 맛을 냅니다.",
+  },
+  {
+    question: "가정용 오븐에서도 나폴리 피자를 만들 수 있나요?",
+    answer: "네, 하지만 보완책이 필요합니다. 피자 스톤을 사용하고 최고 온도(250-280°C)로 45-60분간 예열하세요. 굽는 시간은 60-90초가 아닌 5-7분 정도 걸리지만 좋은 결과물을 얻을 수 있습니다.",
+  },
+];
+const howTo = [
+  {
+    name: "비율 계산",
+    text: "이 계산기를 사용하여 피자 개수와 도우 공 무게에 따른 각 재료의 정확한 그람수를 확인하세요.",
+  },
+  {
+    name: "반죽 섞기",
+    text: "밀가루와 미지근한 물(22-25°C), 소금, 이스트를 섞습니다. 반죽기로 8-10분, 또는 손으로 15-20분간 치대주세요.",
+  },
+  {
+    name: "저온 숙성",
+    text: "나눈 도우 공을 밀폐 용기에 담아 냉장고(4°C)에서 24-72시간 동안 숙성시킵니다. 이것이 풍미와 소화력을 높이는 핵심 단계입니다.",
+  },
+];
+
+const faqSchema = {
+  '@context': 'https://schema.org',
+  '@type': 'FAQPage',
+  mainEntity: faq.map((item) => ({
+    '@type': 'Question',
+    name: item.question,
+    acceptedAnswer: { '@type': 'Answer', text: item.answer },
+  })),
+};
+
+const howToSchema = {
+  '@context': 'https://schema.org',
+  '@type': 'HowTo',
+  name: title,
+  description,
+  step: howTo.map((step) => ({
+    '@type': 'HowToStep',
+    name: step.name,
+    text: step.text,
+  })),
+};
+
+const appSchema = {
+  '@context': 'https://schema.org',
+  '@type': 'SoftwareApplication',
+  name: title,
+  description,
+  applicationCategory: 'UtilitiesApplication',
+  operatingSystem: 'Web',
+  offers: { '@type': 'Offer', price: '0', priceCurrency: 'KRW' },
+};
+
+export const content: ToolLocaleContent = {
+  slug: "pizza",
+  title,
+  description,
+  faqTitle: "자주 묻는 질문",
+  bibliographyTitle: "참고 문헌",
+  ui: {
+    parameters: "매개변수",
+    quantity: "수량",
+    pizzas: "개",
+    weight: "도우 공 무게",
+    small: "작게 (180g)",
+    standard: "표준 (260g)",
+    large: "크게 (350g)",
+    hydration: "가수율",
+    classic: "클래식 (55-60%)",
+    modern: "모던 (65-70%)",
+    high: "고가수 (75%+)",
+    salt: "소금",
+    fermentation_tip_title: "숙성 팁",
+    fermentation_tip:
+      "더 소화가 잘 되고 맛있는 도우를 위해, 밀가루 100g당 <strong>0.3g</strong>의 생이스트를 사용하고 냉장고(4°C)에서 24시간 숙성시키세요.",
+    your_recipe: "나의 레시피",
+    fresh_yeast: "생이스트",
+    dry_yeast: "드라이",
+    flour: "밀가루 (W260-300)",
+    water: "물",
+    salt_label: "바다 소금",
+    yeast: "이스트",
+    yeast_note: "20°C에서 8시간 숙성 기준",
+    total_weight: "총 도우 무게",
+    approx: "약",
+    visual_note:
+      "시각적 크기는 도우 공 무게에 따라 늘어난 피자의 대략적인 지름을 나타냅니다.",
+  },
+  faq,
+  howTo,
+  bibliography: [
+    {
+      name: "Associazione Verace Pizza Napoletana",
+      url: "https://www.pizzanapoletana.org/",
+    },
+  ],
+  seo: [
+    {
+      type: 'title',
+      text: '정통 나폴리 피자 도우 마스터 가이드',
+      level: 2,
+    },
+    {
+      type: 'paragraph',
+      html: '<strong>나폴리 피자</strong>는 문화유산입니다. 성공은 시간, 온도, 그리고 가수율 사이의 정밀함에 달려 있습니다.',
+    },
+  ],
+  schemas: [faqSchema, howToSchema, appSchema],
+};

package/src/tool/pizza/i18n/nl.ts

@@ -0,0 +1,164 @@
+import type { ToolLocaleContent } from "../../../types";
+
+const title = "Napolitaans Pizzadeeg Calculator";
+const description = "Bereken de exacte verhoudingen van bloem, water, zout en gist voor authentieke Napolitaanse pizza thuis.";
+const faq = [
+  {
+    question: "Wat is de ideale hydratatie voor Napolitaanse pizza?",
+    answer: "Volgens het AVPN-protocol is de standaard hydratatie 63-67%. Voor beginners is 60-62% makkelijker te hanteren. Gevorderde pizzabakkers met sterke bloem (W300+) kunnen 70-75% gebruiken voor uitstekende resultaten.",
+  },
+  {
+    question: "Hoe lang moet het deeg rijpen?",
+    answer: "Minimaal 24 uur in de koelkast (4°C) om enzymen te activeren. Optimaal is 48-72 uur. Boven de 72 uur heb je zeer sterke bloem (W300+) nodig, anders wordt het deeg te zuur.",
+  },
+  {
+    question: "Kan het met droge gist?",
+    answer: "Ja. Droge gist staat gelijk aan 0,4x de hoeveelheid verse gist (1g droog = 2,5g vers). De kwaliteit is vergelijkbaar, maar verse gist geeft een vollere smaak.",
+  },
+  {
+    question: "Kan ik Napolitaanse pizza maken in een gewone oven?",
+    answer: "Ja, maar met aanpassingen. Verwarm de oven voor op de maximale stand (250-280°C) met een pizzasteen gedurende 45-60 minuten. De baktijd is dan 5-7 minuten.",
+  },
+];
+const howTo = [
+  {
+    name: "Bereken de verhoudingen",
+    text: "Gebruik deze calculator om de exacte grammen van elk ingrediënt te krijgen op basis van het aantal pizza's en het gewicht van de deegbollen.",
+  },
+  {
+    name: "Meng het deeg",
+    text: "Combineer bloem met lauwwarm water (22-25°C), zout en gist. Kneed 8-10 minuten met een machine of 15-20 minuten met de hand.",
+  },
+  {
+    name: "Bulkrijs",
+    text: "Laat het hele deeg 1-2 uur op kamertemperatuur rijzen tot het in volume verdubbeld is.",
+  },
+  {
+    name: "Bolletjes maken",
+    text: "Verdeel het deeg in porties van het aangegeven gewicht. Laat ze rusten voordat je de definitieve bollen vormt.",
+  },
+  {
+    name: "Lange rijping",
+    text: "Plaats de bollen in een luchtdichte doos in de koelkast (4°C) voor 24-72 uur. Dit is de cruciale stap voor smaak en verteerbaarheid.",
+  },
+];
+
+const faqSchema = {
+  '@context': 'https://schema.org',
+  '@type': 'FAQPage',
+  mainEntity: faq.map((item) => ({
+    '@type': 'Question',
+    name: item.question,
+    acceptedAnswer: { '@type': 'Answer', text: item.answer },
+  })),
+};
+
+const howToSchema = {
+  '@context': 'https://schema.org',
+  '@type': 'HowTo',
+  name: title,
+  description,
+  step: howTo.map((step) => ({
+    '@type': 'HowToStep',
+    name: step.name,
+    text: step.text,
+  })),
+};
+
+const appSchema = {
+  '@context': 'https://schema.org',
+  '@type': 'SoftwareApplication',
+  name: title,
+  description,
+  applicationCategory: 'UtilitiesApplication',
+  operatingSystem: 'Web',
+  offers: { '@type': 'Offer', price: '0', priceCurrency: 'EUR' },
+};
+
+export const content: ToolLocaleContent = {
+  slug: "pizza",
+  title,
+  description,
+  faqTitle: "Veelgestelde Vragen",
+  bibliographyTitle: "Referenties",
+  ui: {
+    parameters: "Parameters",
+    quantity: "Aantal",
+    pizzas: "pizza's",
+    weight: "Gewicht per bol",
+    small: "Klein (180g)",
+    standard: "Standaard (260g)",
+    large: "Groot (350g)",
+    hydration: "Hydratatie",
+    classic: "Klassiek (55-60%)",
+    modern: "Modern (65-70%)",
+    high: "Hoog (75%+)",
+    salt: "Zout",
+    fermentation_tip_title: "Rijpings Tip",
+    fermentation_tip:
+      "Voor een beter verteerbaar deeg, laat je het 24u in de koelkast (4°C) rijpen met <strong>0,3g</strong> verse gist per 100g bloem.",
+    your_recipe: "Jouw Recept",
+    fresh_yeast: "Verse Gist",
+    dry_yeast: "Droog",
+    flour: "Bloem (W260-300)",
+    water: "Water",
+    salt_label: "Zeezout",
+    yeast: "Gist",
+    yeast_note: "Voor 8u bij 20°C",
+    total_weight: "Totaal Deeggewicht",
+    approx: "ca.",
+    visual_note:
+      "De visuele grootte staat voor de geschatte diameter van de pizza op basis van het gewicht van de deegbol.",
+  },
+  faq,
+  howTo,
+  bibliography: [
+    {
+      name: "Associazione Verace Pizza Napoletana",
+      url: "https://www.pizzanapoletana.org/",
+    },
+  ],
+  seo: [
+    {
+      type: 'title',
+      text: 'Gids voor Authentiek Napolitaans Pizzadeeg',
+      level: 2,
+    },
+    {
+      type: 'paragraph',
+      html: '<strong>Napolitaanse pizza</strong> is cultureel erfgoed. Succes hangt af van de precisie tussen tijd, temperatuur en hydratatie.',
+    },
+    {
+      type: 'stats',
+      columns: 4,
+      items: [
+        {
+          value: '480°C',
+          label: 'Baktemperatuur',
+          icon: 'mdi:fire',
+        },
+        {
+          value: '60-90s',
+          label: 'Baktijd',
+          icon: 'mdi:clock-fast',
+        },
+        {
+          value: '65%',
+          label: 'Std. Hydratatie',
+          icon: 'mdi:water-percent',
+        },
+        {
+          value: 'W280',
+          label: 'Bloemsterkte',
+          icon: 'mdi:grain',
+        },
+      ],
+    },
+    {
+      type: 'tip',
+      title: 'De Koelkast Truc',
+      html: 'Een rijping van 24 uur bij 4°C zorgt voor complexe smaken die op kamertemperatuur onmogelijk zijn.',
+    },
+  ],
+  schemas: [faqSchema, howToSchema, appSchema],
+};

package/src/tool/pizza/i18n/pl.ts

@@ -0,0 +1,125 @@
+import type { ToolLocaleContent } from "../../../types";
+
+const title = "Kalkulator Ciasta na Pizzę Neapolitańską";
+const description = "Oblicz dokładne proporcje mąki, wody, soli i drożdży, aby przygotować autentyczną pizzę neapolitańską w domu.";
+const faq = [
+  {
+    question: "Jakie jest idealne nawodnienie dla pizzy neapolitańskiej?",
+    answer: "Zgodnie z protokołem AVPN, standardowe nawodnienie wynosi 63-67%. Dla osób początkujących 60-62% jest łatwiejsze w obsłudze. Zaawansowani pizzaioli używający silnej mąki (W300+) mogą stosować 70-75% dla uzyskania nadzwyczajnych efektów.",
+  },
+  {
+    question: "Jak długo ciasto powinno fermentować?",
+    answer: "Minimum 24 godziny w lodówce (4°C), aby aktywować enzymy. Optymalny czas to 48-72 godziny. Powyżej 72 godzin potrzebna jest bardzo silna mąka (W300+), inaczej ciasto stanie się kwaśne.",
+  },
+  {
+    question: "Czy można użyć drożdży suchych?",
+    answer: "Tak. Drożdże suche odpowiadają 0,4x ilości drożdży świeżych (1g suchych = 2,5g świeżych). Jakość jest zbliżona, ale świeże drożdże dają pełniejszy profil smakowy.",
+  },
+  {
+    question: "Czy mogę zrobić pizzę neapolitańską w domowym piekarniku?",
+    answer: "Tak, ale z pewnymi modyfikacjami. Rozgrzej piekarnik do maksimum (250-280°C) z kamieniem do pizzy przez 45-60 minut. Pieczenie potrwa 5-7 minut zamiast 60-90 sekund.",
+  },
+];
+const howTo = [
+  {
+    name: "Oblicz proporcje",
+    text: "Użyj tego kalkulatora, aby otrzymać dokładną wagę każdego składnika w zależności od liczby pizz i wagi każdej kulki ciasta.",
+  },
+  {
+    name: "Wymieszaj składniki",
+    text: "Połącz mąkę z letnią wodą (22-25°C), solą i drożdżami. Wyrabiaj 8-10 minut mikserem lub 15-20 minut ręcznie.",
+  },
+  {
+    name: "Zimna fermentacja",
+    text: "Umieść kulki ciasta w szczelnym pojemniku w lodówce (4°C) na 24-72 godziny. To kluczowy krok dla smaku i lekkostrawności.",
+  },
+];
+
+const faqSchema = {
+  '@context': 'https://schema.org',
+  '@type': 'FAQPage',
+  mainEntity: faq.map((item) => ({
+    '@type': 'Question',
+    name: item.question,
+    acceptedAnswer: { '@type': 'Answer', text: item.answer },
+  })),
+};
+
+const howToSchema = {
+  '@context': 'https://schema.org',
+  '@type': 'HowTo',
+  name: title,
+  description,
+  step: howTo.map((step) => ({
+    '@type': 'HowToStep',
+    name: step.name,
+    text: step.text,
+  })),
+};
+
+const appSchema = {
+  '@context': 'https://schema.org',
+  '@type': 'SoftwareApplication',
+  name: title,
+  description,
+  applicationCategory: 'UtilitiesApplication',
+  operatingSystem: 'Web',
+  offers: { '@type': 'Offer', price: '0', priceCurrency: 'PLN' },
+};
+
+export const content: ToolLocaleContent = {
+  slug: "pizza",
+  title,
+  description,
+  faqTitle: "Często Zadawane Pytania",
+  bibliographyTitle: "Referencje",
+  ui: {
+    parameters: "Parametry",
+    quantity: "Ilość",
+    pizzas: "pizz",
+    weight: "Waga kulki",
+    small: "Mała (180g)",
+    standard: "Standard (260g)",
+    large: "Duża (350g)",
+    hydration: "Nawodnienie (Hydracja)",
+    classic: "Klasyczna (55-60%)",
+    modern: "Nowoczesna (65-70%)",
+    high: "Wysoka (75%+)",
+    salt: "Sól",
+    fermentation_tip_title: "Wskazówka dotycząca fermentacji",
+    fermentation_tip:
+      "Dla lżejszego ciasta pozostaw je w lodówce (4°C) na 24h, używając <strong>0,3g</strong> świeżych drożdży na każde 100g mąki.",
+    your_recipe: "Twój przepis",
+    fresh_yeast: "Drożdże świeże",
+    dry_yeast: "Suche",
+    flour: "Mąka (W260-300)",
+    water: "Woda",
+    salt_label: "Sól morska",
+    yeast: "Drożdże",
+    yeast_note: "Na 8h w 20°C",
+    total_weight: "Całkowita waga ciasta",
+    approx: "ok.",
+    visual_note:
+      "Rozmiar wizualny reprezentuje przybliżoną średnicę pizzy po rozciągnięciu w zależności od wagi kulki.",
+  },
+  faq,
+  howTo,
+  bibliography: [
+    {
+      name: "Associazione Verace Pizza Napoletana",
+      url: "https://www.pizzanapoletana.org/",
+    },
+  ],
+  seo: [
+    {
+      type: 'title',
+      text: 'Mistrzowski przewodnik po cieście na pizzę neapolitańską',
+      level: 2,
+    },
+    {
+      type: 'paragraph',
+      html: '<strong>Pizza neapolitańska</strong> to dziedzictwo kulturowe. Sukces zależy od precyzji w czasie, temperaturze i nawodnieniu.',
+    },
+  ],
+  schemas: [faqSchema, howToSchema, appSchema],
+};

package/src/tool/pizza/i18n/pt.ts

@@ -0,0 +1,168 @@
+import type { ToolLocaleContent } from "../../../types";
+
+const title = "Calculadora de Massa de Pizza Napolitana";
+const description = "Calcula as proporções exatas de farinha, água, sal e fermento para preparar a autêntica pizza napolitana em casa.";
+const faq = [
+  {
+    question: "Qual é a hidratação ideal para a pizza napolitana?",
+    answer:
+      "Segundo o protocolo AVPN, a hidratação padrão é 63-67%. Para principiantes, 60-62% é mais manejável. Para pizzaiolos avançados com farinha forte (W300+), 70-75% produz massas extraordinárias mas requer técnica.",
+  },
+  {
+    question: "Quanto tempo deve fermentar a massa?",
+    answer:
+      "Mínimo 24 horas no frigorífico (4°C) para ativar as enzimas. O ideal é 48-72 horas. Mais de 72 horas exige farinha muito forte (W300+) ou a massa fica ácida.",
+  },
+  {
+    question: "Pode-se fazer com fermento seco?",
+    answer:
+      "Sim. O fermento seco equivale a 0.4x o fresco (1g seco = 2.5g fresco). A qualidade é semelhante, mas o fresco confere um sabor mais completo.",
+  },
+  {
+    question: "Posso fazer pizza napolitana num forno doméstico?",
+    answer:
+      "Sim, mas com adaptações. Pré-aqueça ao máximo (250-280°C) com pedra refratária durante 45-60 minutos. A cozedura levará 5-7 minutos em vez de 60-90 segundos.",
+  },
+];
+const howTo = [
+  {
+    name: "Calcula as proporções",
+    text: "Usa esta calculadora para obteres os gramas exatos de cada ingrediente segundo o número de pizzas e o peso de cada bola.",
+  },
+  {
+    name: "Mistura a massa",
+    text: "Combina a farinha com água morna (22-25°C), sal e fermento. Amassa 8-10 minutos com batedeira ou 15-20 minutos à mão.",
+  },
+  {
+    name: "Fermentação em bloco",
+    text: "Deixa fermentar a massa inteira 1-2 horas à temperatura ambiente (20-25°C) até dobrar de volume.",
+  },
+  {
+    name: "Divide em bolas",
+    text: "Divide a massa em porções do peso indicado. Deixa repousar antes de formar as bolas finais.",
+  },
+  {
+    name: "Fermentação longa",
+    text: "Coloca as bolas em recipientes herméticos no frio (4°C) durante 24-72 horas. Este é o passo crítico para o sabor.",
+  },
+];
+
+const faqSchema = {
+  '@context': 'https://schema.org',
+  '@type': 'FAQPage',
+  mainEntity: faq.map((item) => ({
+    '@type': 'Question',
+    name: item.question,
+    acceptedAnswer: { '@type': 'Answer', text: item.answer },
+  })),
+};
+
+const howToSchema = {
+  '@context': 'https://schema.org',
+  '@type': 'HowTo',
+  name: title,
+  description,
+  step: howTo.map((step) => ({
+    '@type': 'HowToStep',
+    name: step.name,
+    text: step.text,
+  })),
+};
+
+const appSchema = {
+  '@context': 'https://schema.org',
+  '@type': 'SoftwareApplication',
+  name: title,
+  description,
+  applicationCategory: 'UtilitiesApplication',
+  operatingSystem: 'Web',
+  offers: { '@type': 'Offer', price: '0', priceCurrency: 'EUR' },
+};
+
+export const content: ToolLocaleContent = {
+  slug: "pizza",
+  title,
+  description,
+  faqTitle: "Perguntas Frequentes",
+  bibliographyTitle: "Referências",
+  ui: {
+    parameters: "Parâmetros",
+    quantity: "Quantidade",
+    pizzas: "pizzas",
+    weight: "Peso por bola",
+    small: "Pequena (180g)",
+    standard: "Padrão (260g)",
+    large: "Grande (350g)",
+    hydration: "Hidratação",
+    classic: "Clássica (55-60%)",
+    modern: "Moderna (65-70%)",
+    high: "Alta (75%+)",
+    salt: "Sal",
+    fermentation_tip_title: "Dica de Fermentação",
+    fermentation_tip:
+      "Para uma massa mais digestível, deixa fermentar em bloco durante 24h no frigorífico (4°C) usando <strong>0.3g</strong> de fermento fresco por cada 100g de farina.",
+    your_recipe: "Tua Receita",
+    fresh_yeast: "Fermento Fresco",
+    dry_yeast: "Seco",
+    flour: "Farinha (W260-300)",
+    water: "Água",
+    salt_label: "Sal Marinho",
+    yeast: "Fermento",
+    yeast_note: "Para 8h a 20°C",
+    total_weight: "Peso Total Massa",
+    approx: "aprox.",
+    visual_note:
+      "O tamanho visual representa o diâmetro aproximado da pizza estirada segundo o peso da bola.",
+  },
+  faq,
+  howTo,
+  bibliography: [
+    {
+      name: "Associazione Verace Pizza Napoletana",
+      url: "https://www.pizzanapoletana.org/",
+    },
+  ],
+  seo: [
+    {
+      type: 'title',
+      text: 'Guia Mestre para a Massa de Pizza Napolitana',
+      level: 2,
+    },
+    {
+      type: 'paragraph',
+      html: 'A <strong>pizza napolitana</strong> é um legado cultural. O sucesso reside na precisão entre tempo, temperatura e hidratação.',
+    },
+    {
+      type: 'stats',
+      columns: 4,
+      items: [
+        {
+          value: '480°C',
+          label: 'Temp. Cozedura',
+          icon: 'mdi:fire',
+        },
+        {
+          value: '60-90s',
+          label: 'Tempo no Forno',
+          icon: 'mdi:clock-fast',
+        },
+        {
+          value: '65%',
+          label: 'Hidratação Std.',
+          icon: 'mdi:water-percent',
+        },
+        {
+          value: 'W280',
+          label: 'Força da Farinha',
+          icon: 'mdi:grain',
+        },
+      ],
+    },
+    {
+      type: 'tip',
+      title: 'O Truque do Frigorífico',
+      html: 'A fermentação de 24 horas a 4°C cria sabores complexos impossíveis de obter à temperatura ambiente.',
+    },
+  ],
+  schemas: [faqSchema, howToSchema, appSchema],
+};