@jjlmoya/utils-cooking 1.12.0 → 1.13.0

package/src/tool/sourdough-calculator/i18n/de.ts

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+import type { ToolLocaleContent } from '../../../types';
+
+const title = "Sauerteig Rechner: Fermentationsverhältnisse";
+const description = "Berechnen Sie automatisch die Proportionen von Sauerteig, Mehl und Wasser zur Pflege Ihres Ansatzes. Vordefinierte oder benutzerdefinierte Verhältnisse.";
+const faq = [
+	{
+		question: 'Was bedeutet das Verhältnis 1:1:1?',
+		answer: 'Es ist das gängigste Verhältnis für die Pflege bei Raumtemperatur. Es bedeutet 1 Teil Sauerteig, 1 Teil Mehl und 1 Teil Wasser. Sinnvoll bei täglicher Auffrischung.',
+	},
+	{
+		question: 'Wann nutze ich 1:2:2?',
+		answer: 'Das Verhältnis 1:2:2 dient der Aktivierung. Es sorgt für eine langsamere, aber vorhersehbare Fermentation. Ideal, wenn der Ansatz kühl gelagert wurde.',
+	},
+	{
+		question: 'Was ist der "Sweet Spot" 1:5:5?',
+		answer: 'Das Verhältnis 1:5:5 ist für viele Bäcker der ideale Punkt. Es ermöglicht 8-12 Stunden Fermentation bei Raumtemperatur, bevor der Sauerteig einsatzbereit ist.',
+	},
+	{
+		question: 'Kann ich benutzerdefinierte Verhältnisse verwenden?',
+		answer: 'Absolut. Wenn Sie ein spezielles Protokoll haben, können Sie Ihre eigenen Werte eingeben, z.B. 1:10:10 für eine sehr langsame Fermentation.',
+	},
+];
+const howTo = [
+	{
+		name: 'Benötigte Gesamtmenge eingeben',
+		text: 'Geben Sie das Gesamtgewicht des Sauerteigs an, das Sie für Ihr Rezept benötigen (z.B. 300g für ein typisches Brot).',
+	},
+	{
+		name: 'Auffrischungsverhältnis wählen',
+		text: 'Wählen Sie aus den vordefinierten Verhältnissen (Pflegen, Aktivieren, Verzögern, Stark, Sweet Spot) oder erstellen Sie ein eigenes.',
+	},
+	{
+		name: 'Exakte Mengen erhalten',
+		text: 'Der Rechner zeigt Ihnen, wie viel Anstellgut, Mehl und Wasser Sie benötigen. Mischen Sie diese und lassen Sie sie fermentieren.',
+	},
+];
+
+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: 'sauerteig',
+	title,
+	description,
+	faqTitle: 'Häufig gestellte Fragen',
+	faq,
+	bibliographyTitle: 'Bibliografie',
+	bibliography: [
+		{
+			name: 'Tartine Bread - Chad Robertson',
+			url: 'https://www.penguinrandomhouse.com/books/310016/tartine-bread-by-chad-robertson/',
+		},
+	],
+	howTo,
+	seo: [
+		{
+			type: 'title',
+			text: 'Meisterleitfaden für die Pflege und Auffrischung von Sauerteig',
+			level: 2,
+		},
+		{
+			type: 'paragraph',
+			html: '<strong>Sauerteig</strong> ist nicht nur eine Zutat, sondern ein lebendiges Ökosystem aus wilden Hefen und Milchsäurebakterien (LAB). Die Gesundheit dieses Ansatzes ist der Schlüssel zu exzellentem Brot.',
+		},
+		{
+			type: 'stats',
+			columns: 4,
+			items: [
+				{
+					value: '24-26°C',
+					label: 'Optimale Temp.',
+					icon: 'mdi:thermometer',
+				},
+				{
+					value: '3.8 - 4.2',
+					label: 'Idealer pH-Wert',
+					icon: 'mdi:test-tube',
+				},
+				{
+					value: '100%',
+					label: 'Std. Hydratation',
+					icon: 'mdi:water-percent',
+				},
+				{
+					value: 'x2 - x3',
+					label: 'Wachstum im Peak',
+					icon: 'mdi:trending-up',
+				},
+			],
+		},
+	],
+	ui: {
+		totalAmount: 'Gesamtmenge',
+		refreshRatio: 'Auffrischungsverhältnis',
+		maintain: 'Pflegen',
+		activate: 'Aktivieren',
+		retard: 'Verzögern',
+		strong: 'Stark',
+		sweetSpot: 'Sweet Spot',
+		custom: 'Benutzerdefiniert',
+		sourdough: 'Sauerteig',
+		activeCulture: 'Aktives Anstellgut',
+		flour: 'Mehl',
+		flourType: 'Type oder Vollkorn',
+		water: 'Wasser',
+		chlorineFree: 'Chlorfrei',
+		todayFormula: 'Heutige Formel',
+		hydration: '100% Hydratation',
+		totalDough: 'Gesamtgewicht',
+		mm: 'ASG',
+	},
+	schemas: [faqSchema, howToSchema, appSchema],
+};

package/src/tool/sourdough-calculator/i18n/id.ts

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+import type { ToolLocaleContent } from '../../../types';
+
+const title = "Kalkulator Sourdough Rasio Fermentasi";
+const description = "Hitung otomatis proporsi sourdough, tepung, dan air untuk menjaga kultur Anda. Rasio standar atau khusus.";
+const faq = [
+	{
+		question: 'Apa itu rasio 1:1:1?',
+		answer: 'Ini adalah rasio paling umum untuk menjaga sourdough pada suhu ruang. Artinya 1 bagian sourdough, 1 bagian tepung, dan 1 bagian air. Berguna untuk penyegaran harian.',
+	},
+	{
+		question: 'Kapan saya menggunakan 1:2:2?',
+		answer: 'Rasio 1:2:2 adalah untuk mengaktifkan sourdough. Menghasilkan fermentasi yang lebih lambat tetapi dapat diprediksi. Ideal jika Anda menyimpan kultur di kulkas.',
+	},
+	{
+		question: 'Apa itu "sweet spot" 1:5:5?',
+		answer: 'Rasio 1:5:5 adalah "sweet spot" bagi banyak pembuat roti. Memungkinkan fermentasi 8-12 jam pada suhu ruang sebelum sourdough siap.',
+	},
+	{
+		question: 'Bisakah saya menggunakan rasio khusus?',
+		answer: 'Tentu saja. Jika Anda memiliki protokol spesifik, Anda dapat memasukkan rasio Anda sendiri. Beberapa pembuat roti menggunakan 1:10:10 untuk fermentasi yang sangat lambat.',
+	},
+];
+const howTo = [
+	{
+		name: 'Masukkan jumlah total yang Anda butuhkan',
+		text: 'Tentukan berat total sourdough yang dibutuhkan untuk resep Anda (misal: 300g untuk roti standar).',
+	},
+	{
+		name: 'Pilih rasio penyegaran',
+		text: 'Pilih di antara rasio yang tersedia (Jaga, Aktifkan, Perlambat, Kuat, Sweet Spot) atau buat yang khusus.',
+	},
+	{
+		name: 'Dapatkan jumlah yang akurat',
+		text: 'Kalkulator akan menunjukkan kepada Anda berapa banyak ragi sourdough, tepung, dan air yang Anda butuhkan. Campurkan dan biarkan terfermentasi.',
+	},
+];
+
+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: 'sourdough',
+	title,
+	description,
+	faqTitle: 'Pertanyaan Umum',
+	faq,
+	bibliographyTitle: 'Bibliografi',
+	bibliography: [
+		{
+			name: 'Tartine Bread - Chad Robertson',
+			url: 'https://www.penguinrandomhouse.com/books/310016/tartine-bread-by-chad-robertson/',
+		},
+	],
+	howTo,
+	seo: [
+		{
+			type: 'title',
+			text: 'Panduan Ahli untuk Pemeliharaan dan Penyegaran Sourdough',
+			level: 2,
+		},
+		{
+			type: 'paragraph',
+			html: '<strong>Sourdough</strong> bukan sekadar bahan, ia adalah ekosistem hidup dari ragi liar dan bakteri asam laktat (LAB). Kunci dari roti yang luar biasa terletak pada kesehatan kultur ini.',
+		},
+	],
+	ui: {
+		totalAmount: 'Jumlah Akhir',
+		refreshRatio: 'Rasio Penyegaran',
+		maintain: 'Jaga',
+		activate: 'Aktifkan',
+		retard: 'Perlambat',
+		strong: 'Kuat',
+		sweetSpot: 'Sweet Spot',
+		custom: 'Khusus',
+		sourdough: 'Sourdough',
+		activeCulture: 'Kultur aktif',
+		flour: 'Tepung',
+		flourType: 'Kuat atau Whole Wheat',
+		water: 'Air',
+		chlorineFree: 'Tanpa klorin',
+		todayFormula: 'Formula Hari Ini',
+		hydration: 'Hidrasi 100 %',
+		totalDough: 'Total Adonan',
+		mm: 'SD',
+	},
+	schemas: [faqSchema, howToSchema, appSchema],
+};

package/src/tool/sourdough-calculator/i18n/it.ts

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+import type { ToolLocaleContent } from '../../../types';
+
+const title = "Calcolatore Pasta Madre Rapporti di Fermentazione";
+const description = "Calcola automaticamente le proporzioni di pasta madre, farina e acqua per mantenere il tuo rinfresco. Rapporti predefiniti o personalizzati.";
+const faq = [
+	{
+		question: "Cos'è il rapporto 1:1:1?",
+		answer: "È il rapporto più comune per mantenere la pasta madre a temperatura ambiente. Significa 1 parte di pasta madre, 1 parte di farina e 1 parte di acqua. Utile per rinfreschi giornalieri.",
+	},
+	{
+		question: "Quando uso 1:2:2?",
+		answer: "Il rapporto 1:2:2 serve per attivare la pasta madre. Genera una fermentazione più lenta ma prevedibile. Ideale se conservi il lievito in frigo e vuoi rinvigorirlo.",
+	},
+	{
+		question: 'Cos\'è lo "sweet spot" 1:5:5?',
+		answer: 'Il rapporto 1:5:5 è lo "sweet spot" per molti panificatori. Permette 8-12 ore di fermentazione a temperatura ambiente prima che la pasta madre sia pronta.',
+	},
+	{
+		question: "Posso usare rapporti personalizzati?",
+		answer: "Assolutamente. Se hai un protocollo specifico, puoi inserire i tuoi rapporti. Alcuni usano 1:10:10 per una fermentazione lentissima.",
+	},
+];
+const howTo = [
+	{
+		name: "Inserisci la quantità totale necessaria",
+		text: "Definisci il peso totale di pasta madre richiesto per la tua ricetta (es: 300g per un pane tipico).",
+	},
+	{
+		name: "Seleziona il rapporto di rinfresco",
+		text: "Scegli tra i rapporti predefiniti (Mantenimento, Attivazione, Ritardo, Forte, Sweet Spot) o creane uno personalizzato.",
+	},
+	{
+		name: "Ottieni le quantità esatte",
+		text: "Il calcolatore ti mostra quanto lievito madre, farina e acqua ti servono. Mescola e lascia fermentare.",
+	},
+];
+
+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: 'pasta-madre',
+	title,
+	description,
+	faqTitle: 'Domande Frequenti',
+	faq,
+	bibliographyTitle: 'Bibliografia',
+	bibliography: [
+		{
+			name: 'Tartine Bread - Chad Robertson',
+			url: 'https://www.penguinrandomhouse.com/books/310016/tartine-bread-by-chad-robertson/',
+		},
+	],
+	howTo,
+	seo: [
+		{
+			type: 'title',
+			text: 'Guida Maestro per il Mantenimento e Rinfresco della Pasta Madre',
+			level: 2,
+		},
+		{
+			type: 'paragraph',
+			html: 'La <strong>pasta madre</strong> è un ecosistema vivo di lieviti selvaggi e batteri lattici (LAB). La chiave di un pane eccezionale risiede nella salute di questo lievito.',
+		},
+		{
+			type: 'stats',
+			columns: 4,
+			items: [
+				{
+					value: '24-26°C',
+					label: 'Temp. Ottimale',
+					icon: 'mdi:thermometer',
+				},
+				{
+					value: '3.8 - 4.2',
+					label: 'pH Ideale',
+					icon: 'mdi:test-tube',
+				},
+				{
+					value: '100%',
+					label: 'Idratazione Std.',
+					icon: 'mdi:water-percent',
+				},
+				{
+					value: 'x2 - x3',
+					label: 'Crescita al Picco',
+					icon: 'mdi:trending-up',
+				},
+			],
+		},
+	],
+	ui: {
+		totalAmount: 'Quantità Finale',
+		refreshRatio: 'Rapporto di Rinfresco',
+		maintain: 'Mantenimento',
+		activate: 'Attivazione',
+		retard: 'Ritardo',
+		strong: 'Forte',
+		sweetSpot: 'Sweet Spot',
+		custom: 'Personalizzato',
+		sourdough: 'Pasta Madre',
+		activeCulture: 'Lievito attivo',
+		flour: 'Farina',
+		flourType: 'Forza o Integrale',
+		water: 'Acqua',
+		chlorineFree: 'Senza cloro',
+		todayFormula: 'Formula di Oggi',
+		hydration: 'Idratazione 100 %',
+		totalDough: 'Totale Impasto',
+		mm: 'PM',
+	},
+	schemas: [faqSchema, howToSchema, appSchema],
+};

package/src/tool/sourdough-calculator/i18n/ja.ts

@@ -0,0 +1,116 @@
+import type { ToolLocaleContent } from '../../../types';
+
+const title = "天然酵母（サワードウ）計算機：発酵比率";
+const description = "サワードウ（種継ぎ）、小麦粉、水の分量を自動計算します。プリセットされた比率またはカスタム比率で、種を最適な状態に保ちます。";
+const faq = [
+	{
+		question: '1:1:1 の比率とはどういう意味ですか？',
+		answer: '常温で種を維持するために最も一般的な比率です。「元の種：小麦粉：水」が1:1:1であることを意味します。毎日種継ぎをする場合に適しています。',
+	},
+	{
+		question: 'どんな時に 1:2:2 を使いますか？',
+		answer: '種を活性化させたい時に使います。1:1:1よりも発酵はゆっくり進みますが、より安定した結果が得られます。冷蔵保存していた種を使い始める時に最適です。',
+	},
+	{
+		question: '1:5:5 の「スウィートスポット」とは？',
+		answer: '多くのパン職人にとって理想的な比率（スウィートスポット）です。常温で8〜12時間かけて発酵が進み、使用するタイミングをコントロールしやすくなります。',
+	},
+	{
+		question: 'カスタム比率を使用できますか？',
+		answer: 'もちろんです。独自の作り方（プロトコル）がある場合は、好きな数値を入力できます。非常にゆっくり発酵させたい場合は 1:10:10 なども使われます。',
+	},
+];
+const howTo = [
+	{
+		name: '必要な総量を入力',
+		text: 'レシピで必要なサワードウの総重量を入力します（例：一般的な食パン1斤分なら300gなど）。',
+	},
+	{
+		name: '種継ぎ比率を選択',
+		text: 'プリセット（維持、活性化、遅延、強力、スウィートスポット）から選ぶか、カスタム設定します。',
+	},
+	{
+		name: '正確な分量を確認',
+		text: '計算機が「元の種」「小麦粉」「水」の正確な重量を表示します。これらを混ぜ合わせ、決まった時間発酵させます。',
+	},
+];
+
+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: 'JPY' },
+};
+
+export const content: ToolLocaleContent = {
+	slug: 'sourdough',
+	title,
+	description,
+	faqTitle: 'よくある質問',
+	faq,
+	bibliographyTitle: '参考文献',
+	bibliography: [
+		{
+			name: 'Tartine Bread - Chad Robertson',
+			url: 'https://www.penguinrandomhouse.com/books/310016/tartine-bread-by-chad-robertson/',
+		},
+	],
+	howTo,
+	seo: [
+		{
+			type: 'title',
+			text: 'サワードウ（天然酵母）の維持と種継ぎのマスターガイド',
+			level: 2,
+		},
+		{
+			type: 'paragraph',
+			html: '<strong>サワードウ</strong>は単なる材料ではなく、野生酵母と乳酸菌（LAB）の生きたエコシステムです。素晴らしいパンを作る鍵は、この種の健康状態をいかに管理するかにあります。',
+		},
+	],
+	ui: {
+		totalAmount: '最終的な量',
+		refreshRatio: '種継ぎ比率',
+		maintain: '維持',
+		activate: '活性化',
+		retard: '遅延',
+		strong: '強力',
+		sweetSpot: 'スウィートスポット',
+		custom: 'カスタム',
+		sourdough: 'サワードウ（種）',
+		activeCulture: '元の種',
+		flour: '小麦粉',
+		flourType: '強力粉または全粒粉',
+		water: '水',
+		chlorineFree: '塩素を含まない水',
+		todayFormula: '今日の配合',
+		hydration: '加水率 100 %',
+		totalDough: '種の総量',
+		mm: 'MM',
+	},
+	schemas: [faqSchema, howToSchema, appSchema],
+};

package/src/tool/sourdough-calculator/i18n/ko.ts

@@ -0,0 +1,116 @@
+import type { ToolLocaleContent } from '../../../types';
+
+const title = "사워도우 계산기: 발효 비율";
+const description = "사워도우 스타터, 밀가루, 물의 비율을 자동으로 계산하여 배양액을 관리하세요. 사전 설정된 비율 또는 맞춤형 비율을 제공합니다.";
+const faq = [
+	{
+		question: '1:1:1 비율은 무엇을 의미하나요?',
+		answer: '상온에서 스타터를 유지하기 위한 가장 일반적인 비율입니다. 스타터 1부, 밀가루 1부, 물 1부를 의미하며 매일 먹이주기를 할 때 유용합니다.',
+	},
+	{
+		question: '1:2:2 비율은 언제 사용하나요?',
+		answer: '스타터를 활성화할 때 사용합니다. 발효가 느리지만 예측 가능하게 진행되며, 냉장 보관했던 스타터를 깨울 때 이상적입니다.',
+	},
+	{
+		question: '1:5:5 "스윗 스폿" 비율이란?',
+		answer: '많은 제빵사들이 선호하는 이상적인 비율입니다. 상온에서 8-12시간 정도 발효하여 스타터가 최고점에 도달할 때 사용하기 좋습니다.',
+	},
+	{
+		question: '맞춤형 비율을 사용할 수 있나요?',
+		answer: '물론입니다. 특정 방식이 있다면 직접 수치를 입력할 수 있습니다. 매우 느린 발효를 위해 1:10:10 비율을 사용하기도 합니다.',
+	},
+];
+const howTo = [
+	{
+		name: '필요한 총량 입력',
+		text: '레시피에 필요한 사워도우의 총 무게를 설정하세요 (예: 일반적인 빵 한 덩이에 300g).',
+	},
+	{
+		name: '먹이주기 비율 선택',
+		text: '사전 설정된 비율(유지, 활성화, 지연, 강력, 스윗 스폿) 중에서 선택하거나 직접 만드세요.',
+	},
+	{
+		name: '정확한 분량 확인',
+		text: '계산기가 필요한 스타터, 밀가루, 물의 양을 보여줍니다. 이를 섞어 발효시키면 됩니다.',
+	},
+];
+
+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: 'sourdough',
+	title,
+	description,
+	faqTitle: '자주 묻는 질문',
+	faq,
+	bibliographyTitle: '참고 문헌',
+	bibliography: [
+		{
+			name: 'Tartine Bread - Chad Robertson',
+			url: 'https://www.penguinrandomhouse.com/books/310016/tartine-bread-by-chad-robertson/',
+		},
+	],
+	howTo,
+	seo: [
+		{
+			type: 'title',
+			text: '사워도우 유지 및 먹이주기 마스터 가이드',
+			level: 2,
+		},
+		{
+			type: 'paragraph',
+			html: '<strong>사워도우</strong>는 단순한 재료가 아니라 야생 효모와 유산균(LAB)이 살아있는 생태계입니다. 훌륭한 빵을 만드는 비결은 이 배양액의 건강 상태에 달려 있습니다.',
+		},
+	],
+	ui: {
+		totalAmount: '최종 완성량',
+		refreshRatio: '먹이주기 비율',
+		maintain: '유지',
+		activate: '활성화',
+		retard: '지연',
+		strong: '강력',
+		sweetSpot: '스윗 스폿',
+		custom: '맞춤형',
+		sourdough: '사워도우',
+		activeCulture: '활성 스타터',
+		flour: '밀가루',
+		flourType: '강력분 또는 통밀가루',
+		water: '물',
+		chlorineFree: '염소 없는 물',
+		todayFormula: '오늘의 배합',
+		hydration: '가수율 100 %',
+		totalDough: '총 반죽량',
+		mm: 'MM',
+	},
+	schemas: [faqSchema, howToSchema, appSchema],
+};