@jjlmoya/utils-cooking 1.2.0

package/src/tool/sourdough-calculator/component.astro

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+---
+import { Icon } from 'astro-icon/components';
+import './SourdoughCalculator.css';
+
+interface Props {
+	ui: Record<string, string>;
+}
+
+const { ui } = Astro.props;
+---
+
+<div class="sourdough-calculator">
+	<div class="sc-header"></div>
+
+	<div class="sc-grid">
+		<div class="sc-section">
+			<div class="sc-control-group">
+				<label for="total-amount" class="sc-label">
+					<Icon name="mdi:scale-balance" />
+					{ui.totalAmount}
+				</label>
+				<div style="position: relative; display: flex; align-items: center;">
+					<input
+						type="number"
+						id="total-amount"
+						value="300"
+						min="1"
+						class="sc-input"
+						style="padding-right: 2rem;"
+					/>
+					<span style="position: absolute; right: 1rem; color: var(--sc-text-disabled); font-weight: 600;">
+						g
+					</span>
+				</div>
+				<p style="margin-top: 0.5rem; font-size: 0.75rem; color: var(--sc-text-muted); font-weight: 500;">
+					{ui.activeCulture}
+				</p>
+			</div>
+
+			<div class="sc-control-group">
+				<label class="sc-label">
+					<Icon name="mdi:tune" />
+					{ui.refreshRatio}
+				</label>
+
+				<div class="sc-ratio-buttons">
+					<button class="ratio-btn ratio-active" data-ratio="1:1:1">
+						<span class="sc-ratio-label">{ui.maintain}</span>
+						<span class="sc-ratio-value">1:1:1</span>
+					</button>
+
+					<button class="ratio-btn ratio-inactive" data-ratio="1:2:2">
+						<span class="sc-ratio-label">{ui.activate}</span>
+						<span class="sc-ratio-value">1:2:2</span>
+					</button>
+
+					<button class="ratio-btn ratio-inactive" data-ratio="1:3:3">
+						<span class="sc-ratio-label">{ui.retard}</span>
+						<span class="sc-ratio-value">1:3:3</span>
+					</button>
+
+					<button class="ratio-btn ratio-inactive" data-ratio="1:4:4">
+						<span class="sc-ratio-label">{ui.strong}</span>
+						<span class="sc-ratio-value">1:4:4</span>
+					</button>
+
+					<button class="ratio-btn ratio-inactive" data-ratio="1:5:5">
+						<span class="sc-ratio-label">{ui.sweetSpot}</span>
+						<span class="sc-ratio-value">1:5:5</span>
+					</button>
+
+					<button class="ratio-btn ratio-inactive" id="custom-ratio-btn">
+						<span class="sc-ratio-label">{ui.custom}</span>
+						<Icon name="mdi:cog" style="font-size: 1.25rem;" />
+					</button>
+				</div>
+
+				<div id="custom-ratio-inputs" class="sc-custom-inputs">
+					<div class="sc-custom-input-group">
+						<label class="sc-custom-label">{ui.mm}</label>
+						<input
+							type="number"
+							id="custom-s"
+							value="1"
+							min="1"
+							class="custom-input"
+						/>
+					</div>
+
+					<div class="sc-custom-input-group">
+						<label class="sc-custom-label">{ui.flour}</label>
+						<input
+							type="number"
+							id="custom-f"
+							value="1"
+							min="1"
+							class="custom-input"
+						/>
+					</div>
+
+					<div class="sc-custom-input-group">
+						<label class="sc-custom-label">{ui.water}</label>
+						<input
+							type="number"
+							id="custom-w"
+							value="1"
+							min="1"
+							class="custom-input"
+						/>
+					</div>
+				</div>
+			</div>
+		</div>
+
+		<div class="sc-section">
+			<div class="sc-results">
+				<div class="sc-results-header">
+					<h3 class="sc-results-title">{ui.todayFormula}</h3>
+					<span class="sc-hydration-badge">{ui.hydration}</span>
+				</div>
+
+				<div class="sc-result-rows">
+					<div class="sc-result-row">
+						<div class="sc-result-content">
+							<div class="sc-result-icon starter">
+								<Icon name="mdi:bacteria" />
+							</div>
+							<div>
+								<div class="sc-result-name">{ui.sourdough}</div>
+								<div class="sc-result-desc">{ui.activeCulture}</div>
+							</div>
+						</div>
+						<div class="sc-result-value">
+							<span class="sc-result-amount"><span id="val-starter">100</span></span>
+							<span class="sc-result-unit">g</span>
+						</div>
+					</div>
+
+					<div class="sc-result-row">
+						<div class="sc-result-content">
+							<div class="sc-result-icon flour">
+								<Icon name="mdi:barley" />
+							</div>
+							<div>
+								<div class="sc-result-name">{ui.flour}</div>
+								<div class="sc-result-desc">{ui.flourType}</div>
+							</div>
+						</div>
+						<div class="sc-result-value">
+							<span class="sc-result-amount"><span id="val-flour">100</span></span>
+							<span class="sc-result-unit">g</span>
+						</div>
+					</div>
+
+					<div class="sc-result-row">
+						<div class="sc-result-content">
+							<div class="sc-result-icon water">
+								<Icon name="mdi:water-outline" />
+							</div>
+							<div>
+								<div class="sc-result-name">{ui.water}</div>
+								<div class="sc-result-desc">{ui.chlorineFree}</div>
+							</div>
+						</div>
+						<div class="sc-result-value">
+							<span class="sc-result-amount"><span id="val-water">100</span></span>
+							<span class="sc-result-unit">g</span>
+						</div>
+					</div>
+				</div>
+
+				<div class="sc-total">
+					<span class="sc-total-label">{ui.totalDough}:</span>
+					<span class="sc-total-value" id="val-total">300 g</span>
+				</div>
+			</div>
+		</div>
+	</div>
+</div>
+
+<script>
+	import { initSourdoughCalculator } from './init';
+	window.__initSourdoughCalculator = initSourdoughCalculator;
+</script>
+
+<script define:vars={{ ui }}>
+	const init = () => {
+		if (window.__initSourdoughCalculator) {
+			window.__initSourdoughCalculator(ui);
+		}
+	};
+
+	if (document.readyState === 'loading') {
+		document.addEventListener('DOMContentLoaded', init);
+	} else {
+		init();
+	}
+</script>

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

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+import type { ToolLocaleContent } from '../../../types';
+
+export const content: ToolLocaleContent = {
+  slug: 'sourdough-starter-feeding-calculator-ratio-proportions',
+  title: 'Sourdough Starter Feeding Calculator',
+  description: 'Automatically calculate exact proportions of starter, flour, and water for your sourdough maintenance and feeding. Preset or custom ratios available.',
+  faqTitle: 'Frequently Asked Questions',
+  faq: [
+    {
+      question: 'What is a 1:1:1 ratio?',
+      answer: 'It\'s the most common ratio for maintaining sourdough starter at room temperature. It means 1 part starter, 1 part flour, and 1 part water. Best for daily feedings.',
+    },
+    {
+      question: 'When should I use a 1:2:2 ratio?',
+      answer: 'A 1:2:2 ratio is often used to reactive or wake up a starter. It provides a more predictable fermentation curve, ideal for reinvigorating a culture after refrigeration.',
+    },
+    {
+      question: 'Why use the 1:5:5 "sweet spot"?',
+      answer: 'The 1:5:5 ratio is a favorite for many bakers. It allows for an 8-12 hour fermentation window at room temperature before the starter peaks, balancing convenience with time control.',
+    },
+    {
+      question: 'Can I use custom ratios?',
+      answer: 'Absolutely. If you have a specific feeding protocol, you can enter your own ratios. Some bakers use 1:10:10 for very slow fermentation, others use 1:1:0.8 for a stiffer starter.',
+    },
+    {
+      question: 'Does the calculator round the grams?',
+      answer: 'Yes. It rounds to the nearest whole number for practicality. For maximum precision, use a digital scale; however, small rounding differences won\'t significantly impact fermentation.',
+    },
+  ],
+  bibliographyTitle: 'Bibliography & Resources',
+  bibliography: [
+    {
+      name: 'Tartine Bread - Chad Robertson',
+      url: 'https://www.penguinrandomhouse.com/books/310016/tartine-bread-by-chad-robertson/',
+    },
+    {
+      name: 'The Flavor Bible - Scaling and Ratios',
+      url: 'https://www.flavorprints.com/',
+    },
+    {
+      name: 'Full Proof Baking - Guides on Sourdough',
+      url: 'https://www.fullproofbaking.com/',
+    },
+  ],
+  howTo: [
+    {
+      name: 'Enter total amount needed',
+      text: 'Define the total weight of sourdough starter you need for your recipe (e.g., 300g for a typical loaf).',
+    },
+    {
+      name: 'Select feeding ratio',
+      text: 'Choose from preset ratios (Maintain, Activate, Retard, Strong, Sweet Spot) or create your own custom ratio.',
+    },
+    {
+      name: 'Get your exact measurements',
+      text: 'The calculator shows you exactly how much starter, flour, and water to mix. Combine and ferment according to your schedule.',
+    },
+  ],
+  seo: [
+    {
+      type: 'title',
+      text: 'Master Guide for Sourdough Starter Maintenance and Feeding',
+      level: 2,
+    },
+    {
+      type: 'paragraph',
+      html: '<strong>Sourdough starter</strong> isn\'t just an ingredient; it\'s a living ecosystem of wild yeasts and lactic acid bacteria (LAB). Exceptional bread starts with the health of this culture, managed through precise feeding ratios and temperature control.',
+    },
+    {
+      type: 'stats',
+      columns: 4,
+      items: [
+        {
+          value: '24-26°C',
+          label: 'Optimum Activity Temp',
+          icon: 'mdi:thermometer',
+        },
+        {
+          value: '3.8 - 4.2',
+          label: 'Ideal Culture pH',
+          icon: 'mdi:test-tube',
+        },
+        {
+          value: '100%',
+          label: 'Standard Hydration',
+          icon: 'mdi:water-percent',
+        },
+        {
+          value: 'x2 - x3',
+          label: 'Growth at Peak',
+          icon: 'mdi:trending-up',
+        },
+      ],
+    },
+    {
+      type: 'title',
+      text: 'Comparison of Sourdough Culture Types',
+      level: 3,
+    },
+    {
+      type: 'comparative',
+      columns: 2,
+      items: [
+        {
+          title: 'Liquid Starter (100% Hyd.)',
+          icon: 'mdi:water',
+          description: 'The most common choice in modern artisanal baking. Easy to mix and incorporate into final doughs.',
+          points: [
+            'Faster fermentation speed',
+            'More lactic flavor profile (mild)',
+            'Easy to measure and refresh',
+            'Ideal for baguettes and loaves',
+          ],
+        },
+        {
+          title: 'Stiff Starter (Pasta Madre)',
+          icon: 'mdi:bread-slice-outline',
+          description: 'Traditional in Italian baking. Hydration usually around 50%. Known for its strength.',
+          highlight: true,
+          points: [
+            'Slower, more stable fermentation',
+            'More acetic flavor profile',
+            'Greater strength for enriched doughs',
+            'Ideal for Panettone and Brioche',
+          ],
+        },
+      ],
+    },
+    {
+      type: 'title',
+      text: 'Understanding Mathematical Feeding Ratios',
+      level: 3,
+    },
+    {
+      type: 'paragraph',
+      html: 'The ratio represents parts of Inoculum (old starter) relative to Flour and Water. For example, a 1:2:2 ratio means 1 part culture by 2 parts flour and 2 parts water.',
+    },
+    {
+      type: 'table',
+      headers: ['Ratio', 'Recommended Use', 'Est. Time (24°C)', 'Key Advantage'],
+      rows: [
+        ['1:1:1', 'Daily feeding', '4-6 hours', 'Quick maintenance'],
+        ['1:2:2', 'Pre-bake activation', '6-8 hours', 'Acidity balance'],
+        ['1:5:5', 'Standard baking use', '8-12 hours', 'Predictable activity peak'],
+        ['1:10:10', 'Long-term retard', '16-24 hours', 'Flexible schedule management'],
+      ],
+    },
+    {
+      type: 'title',
+      text: 'Flour Selection for Starter Feeding',
+      level: 3,
+    },
+    {
+      type: 'comparative',
+      columns: 2,
+      items: [
+        {
+          title: 'Whole Rye Flour',
+          icon: 'mdi:grain',
+          description: 'A superfood for wild yeasts. Contains more nutrients and enzymes than wheat.',
+          points: [
+            'Explosive fermentation activity',
+            'Brings deep, earthy aromas',
+            'Maintains acidity levels better',
+          ],
+        },
+        {
+          title: 'White Wheat Flour',
+          icon: 'mdi:shaker-outline',
+          description: 'Ideal for those seeking a milder flavor where the starter doesn\'t dominate the bread profile.',
+          points: [
+            'More neutral and versatile flavor',
+            'Very clear bubble observation',
+            'Less prone to over-fermentation',
+          ],
+        },
+      ],
+    },
+    {
+      type: 'diagnostic',
+      variant: 'warning',
+      title: 'Signs of a Hungry Starter',
+      html: 'If your culture has a dark liquid on the surface (hooch), smells intensely like vinegar or acetone, or collapses very quickly after peaking, it needs a higher feeding ratio (more food) or a lower storage temperature.',
+    },
+    {
+      type: 'title',
+      text: 'Technical Sourdough Glossary',
+      level: 3,
+    },
+    {
+      type: 'glossary',
+      items: [
+        {
+          term: 'Levain',
+          definition: 'An intermediate starter prepared from the mother culture intended for use in a specific bread recipe.',
+        },
+        {
+          term: 'Hooch',
+          definition: 'A layer of alcohol and water that accumulates when a starter has exhausted its food source. It\'s not harmful but indicates hunger.',
+        },
+        {
+          term: 'Activity Peak',
+          definition: 'The moment of maximum expansion and yeast population density. The ideal point for mixing your bread dough.',
+        },
+        {
+          term: 'Lactic Acid Bacteria (LAB)',
+          definition: 'Microorganisms responsible for producing organic acids that provide characteristic flavor and improve shelf life.',
+        },
+      ],
+    },
+    {
+      type: 'tip',
+      title: 'The Float Test',
+      html: 'To check if your starter is ready, drop a teaspoon into a glass of water. If it floats, it has trapped enough CO2 and yeasts are at their peak activity.',
+    },
+    {
+      type: 'paragraph',
+      html: 'Using our calculator allows you to standardize your baking process and better understand the biology of your bread. Consistency is the secret to artisanal excellence.',
+    },
+  ],
+  ui: {
+    totalAmount: 'Final Amount',
+    refreshRatio: 'Feeding Ratio',
+    maintain: 'Maintain',
+    activate: 'Activate',
+    retard: 'Retard',
+    strong: 'Strong',
+    sweetSpot: 'Sweet Spot',
+    custom: 'Custom',
+    sourdough: 'Starter',
+    activeCulture: 'Active culture',
+    flour: 'Flour',
+    flourType: 'Bread or Whole Wheat',
+    water: 'Water',
+    chlorineFree: 'Chlorine-free',
+    todayFormula: 'Today\'s Formula',
+    hydration: '100% Hydration',
+    totalDough: 'Total Dough',
+    mm: 'ST',
+  },
+  schemas: [],
+};

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

@@ -0,0 +1,243 @@
+import type { ToolLocaleContent } from '../../../types';
+
+export const content: ToolLocaleContent = {
+  slug: 'calculadora-masa-madre',
+  title: 'Calculadora de Masa Madre Ratios de Fermentación',
+  description: 'Calcula automáticamente las proporciones de masa madre, harina y agua para mantener tu cultivo. Ratios predefinidos o personalizados.',
+  faqTitle: 'Preguntas Frecuentes',
+  faq: [
+    {
+      question: '¿Qué es el ratio 1:1:1?',
+      answer: 'Es el ratio más común para mantener la masa madre a temperatura ambiente. Significa 1 parte de masa madre, 1 parte de harina y 1 parte de agua. Útil cuando refrescas diariamente.',
+    },
+    {
+      question: '¿Cuándo uso 1:2:2?',
+      answer: 'El ratio 1:2:2 es para activar la masa madre. Genera una fermentación más lenta pero predecible. Ideal si guardarás el cultivo en frío y quieres revigorarlo.',
+    },
+    {
+      question: '¿Cuál es el "sweet spot" 1:5:5?',
+      answer: 'El ratio 1:5:5 es el "sweet spot" para muchos panaderos. Permite 8-12 horas de fermentación a temperatura ambiente antes de que la masa madre esté lista. Equilibra comodidad con control de tiempo.',
+    },
+    {
+      question: '¿Puedo usar ratios personalizados?',
+      answer: 'Absolutamente. Si tienes un protocolo específico, puedes ingresar tus propios ratios. Algunos panaderos usan 1:10:10 para fermentación lentísima, otros 1:1:0.8 para menos agua.',
+    },
+    {
+      question: '¿La calculadora redondea los gramos?',
+      answer: 'Sí. Redondea al número entero más cercano para practicidad. Si necesitas máxima precisión, usa una báscula digital. Los pequeños redondeos no afectan significativamente la fermentación.',
+    },
+  ],
+  bibliographyTitle: 'Bibliografía',
+  bibliography: [
+    {
+      name: 'Tartine Bread - Chad Robertson',
+      url: 'https://www.penguinrandomhouse.com/books/310016/tartine-bread-by-chad-robertson/',
+    },
+    {
+      name: 'The Flavor Bible - Scaling and Ratios',
+      url: 'https://www.flavorprints.com/',
+    },
+    {
+      name: 'Full Proof Baking - Guides on Sourdough',
+      url: 'https://www.fullproofbaking.com/',
+    },
+  ],
+  howTo: [
+    {
+      name: 'Ingresa la cantidad total que necesitas',
+      text: 'Define el peso total de masa madre que requieres para tu receta (ej: 300g para un pan típico).',
+    },
+    {
+      name: 'Selecciona el ratio de refresco',
+      text: 'Elige entre los ratios predefinidos (Mantener, Activar, Retardar, Fuerte, Sweet Spot) o crea uno personalizado.',
+    },
+    {
+      name: 'Obtén las cantidades exactas',
+      text: 'La calculadora te muestra cuánto de masa madre, harina y agua necesitas. Mezcla estos ingredientes y deja fermentar según tu protocolo.',
+    },
+  ],
+	seo: [
+		{
+			type: 'title',
+			text: 'Guía Maestra para el Mantenimiento y Refresco de Masa Madre',
+			level: 2,
+		},
+		{
+			type: 'paragraph',
+			html: 'La <strong>masa madre</strong> no es solo un ingrediente, es un ecosistema vivo de levaduras salvajes y bacterias lácticas (LAB). La clave de un pan excepcional reside en la salud de este cultivo, la cual se gestiona mediante la precisión en los ratios de refresco y el control de la temperatura.',
+		},
+		{
+			type: 'stats',
+			columns: 4,
+			items: [
+				{
+					value: '24-26°C',
+					label: 'Temp. Actividad Óptima',
+					icon: 'mdi:thermometer',
+				},
+				{
+					value: '3.8 - 4.2',
+					label: 'pH Ideal del Cultivo',
+					icon: 'mdi:test-tube',
+				},
+				{
+					value: '100%',
+					label: 'Hidratación Estándar',
+					icon: 'mdi:water-percent',
+				},
+				{
+					value: 'x2 - x3',
+					label: 'Crecimiento en Pico',
+					icon: 'mdi:trending-up',
+				},
+			],
+		},
+		{
+			type: 'title',
+			text: 'Comparativa de Tipos de Cultivo de Masa Madre',
+			level: 3,
+		},
+		{
+			type: 'comparative',
+			columns: 2,
+			items: [
+				{
+					title: 'Masa Madre Líquida (100% Hid.)',
+					icon: 'mdi:water',
+					description: 'La más común en la panadería artesanal moderna. Muy fácil de mezclar y de incorporar a las masas finales.',
+					points: [
+						'Fermentación más rápida',
+						'Perfil de sabor más láctico (suave)',
+						'Fácil de medir y refrescar',
+						'Ideal para baguettes y hogazas',
+					],
+				},
+				{
+					title: 'Masa Madre Sólida o Pasta Madre',
+					icon: 'mdi:bread-slice-outline',
+					description: 'Tradicional en la panadería italiana (Lievito Madre). Hidratación en torno al 50%.',
+					highlight: true,
+					points: [
+						'Fermentación más lenta y estable',
+						'Perfil de sabor más acético',
+						'Mayor fuerza para masas enriquecidas',
+						'Ideal para Panettone y Brioche',
+					],
+				},
+			],
+		},
+		{
+			type: 'title',
+			text: 'Entendiendo los Ratios de Refresco Matemáticos',
+			level: 3,
+		},
+		{
+			type: 'paragraph',
+			html: 'El ratio representa las partes de Inóculo (masa madre vieja) respecto a la Harina y el Agua. Por ejemplo, un ratio 1:2:2 significa 1 parte de cultivo por 2 de harina y 2 de agua.',
+		},
+		{
+			type: 'table',
+			headers: ['Ratio', 'Uso Recomendado', 'Tiempo Estimado (24°C)', 'Ventaja Principal'],
+			rows: [
+				['1:1:1', 'Refresco diario', '4-6 horas', 'Mantenimiento rápido'],
+				['1:2:2', 'Activación previa', '6-8 horas', 'Balance de acidez'],
+				['1:5:5', 'Uso en panadería', '8-12 horas', 'Pico de actividad predecible'],
+				['1:10:10', 'Retardo largo', '16-24 horas', 'Gestión de horarios flexibles'],
+			],
+		},
+		{
+			type: 'title',
+			text: 'Elección de Harinas para el Refresco',
+			level: 3,
+		},
+		{
+			type: 'comparative',
+			columns: 2,
+			items: [
+				{
+					title: 'Harina de Centeno Integral',
+					icon: 'mdi:grain',
+					description: 'El "superalimento" para las levaduras salvajes. Contiene más nutrientes y enzimas que el trigo.',
+					points: [
+						'Actividad fermentativa explosiva',
+						'Aporta aromas terrosos y profundos',
+						'Mantiene mejor la acidez',
+					],
+				},
+				{
+					title: 'Harina de Trigo Blanca',
+					icon: 'mdi:shaker-outline',
+					description: 'Ideal para quienes buscan un sabor más suave y una masa madre que no domine el perfil del pan.',
+					points: [
+						'Sabor más neutro y versátil',
+						'Observación visual de burbujas clara',
+						'Menos propensa a la sobrefermentación',
+					],
+				},
+			],
+		},
+		{
+			type: 'diagnostic',
+			variant: 'warning',
+			title: 'Signos de una Masa Madre Hambrienta',
+			html: 'Si tu cultivo presenta un líquido oscuro en la superficie (hooch), huele intensamente a vinagre o acetona, o colapsa muy rápido después del pico, necesita un ratio de refresco mayor (más comida) o una temperatura más baja.',
+		},
+		{
+			type: 'title',
+			text: 'Glosario Técnico de Fermentación Natural',
+			level: 3,
+		},
+		{
+			type: 'glossary',
+			items: [
+				{
+					term: 'Levain',
+					definition: 'El prefermento preparado a partir de la masa madre madre (el cultivo básico) destinado a usarse en una receta específica.',
+				},
+				{
+					term: 'Hooch',
+					definition: 'La capa de alcohol y agua que se acumula cuando la masa madre ha agotado su alimento. No es malo, solo indica hambre.',
+				},
+				{
+					term: 'Pico de Actividad',
+					definition: 'El momento de máxima expansión y población de levaduras. Es el punto ideal para mezclar la masa del pan.',
+				},
+				{
+					term: 'Bacterias Lácticas (LAB)',
+					definition: 'Microorganismos responsables de la producción de ácidos orgánicos que dan el sabor característico y mejoran la conservación.',
+				},
+			],
+		},
+		{
+			type: 'tip',
+			title: 'La Prueba del Flotado',
+			html: 'Para saber si tu masa madre está lista, pon una cucharadita en un vaso con agua. Si flota, significa que ha atrapado suficiente CO2 y las levaduras están en su pico de actividad.',
+		},
+		{
+			type: 'paragraph',
+			html: 'Usar nuestra calculadora te permite estandarizar tus procesos y entender mejor la biología de tu pan. La constancia es el secreto de la excelencia artesanal.',
+		},
+	],
+
+  ui: {
+    totalAmount: 'Cantidad Final',
+    refreshRatio: 'Ratio de Refresco',
+    maintain: 'Mantener',
+    activate: 'Activar',
+    retard: 'Retardar',
+    strong: 'Fuerte',
+    sweetSpot: 'Sweet Spot',
+    custom: 'Custom',
+    sourdough: 'Masa Madre',
+    activeCulture: 'Cultivo activo',
+    flour: 'Harina',
+    flourType: 'Fuerza o Integral',
+    water: 'Agua',
+    chlorineFree: 'Sin cloro',
+    todayFormula: 'Formula de Hoy',
+    hydration: 'Hidratación 100 %',
+    totalDough: 'Total Masa',
+    mm: 'MM',
+  },
+  schemas: [],
+};