@jjlmoya/utils-cooking 1.23.0 → 1.25.0

package/src/tool/mold-scaler/i18n/pt.ts

@@ -1,4 +1,5 @@
 import type { ToolLocaleContent } from '../../../types';
+import { bibliography } from '../bibliography';
 
 const title = 'Calculadora para Escalar Formas de Pastelaria';
 const description =
@@ -81,10 +82,7 @@ export const content: ToolLocaleContent = {
 	slug: 'formas',
 	title,
 	description,
-	faqTitle: 'Perguntas Frequentes sobre a Escala',
-	bibliographyTitle: 'Fontes e Referências',
-
-	ui: {
+	faqTitle: 'Perguntas Frequentes sobre a Escala',	ui: {
 		originalRecipe: 'Receita Original',
 		yourMold: 'A Sua Forma',
 		round: 'Redonda',
@@ -113,18 +111,7 @@ export const content: ToolLocaleContent = {
 		increase: 'Aumentar',
 	},
 
-	faq,
-	bibliography: [
-		{
-			name: 'Baking Science and Technology - E.J. Pyler',
-			url: 'https://www.bakingbusiness.com/',
-		},
-		{
-			name: 'The Professional Pastry Chef - Bo Friberg',
-			url: 'https://www.wiley.com/',
-		},
-	],
-	howTo,
+	faq,	howTo,
 	seo: [
 		{
 			type: 'title',
@@ -166,5 +153,6 @@ export const content: ToolLocaleContent = {
 			html: 'Nunca encha uma forma mais de 2/3 da sua capacidade, independentemente do fator calculado.',
 		},
 	],
-	schemas: [appSchema, faqSchema, howToSchema],
+  bibliography,
+  schemas: [appSchema, faqSchema, howToSchema],
 };

package/src/tool/mold-scaler/i18n/ru.ts

@@ -1,4 +1,5 @@
 import type { ToolLocaleContent } from '../../../types';
+import { bibliography } from '../bibliography';
 
 const title = 'Калькулятор масштабирования форм для выпечки';
 const description =
@@ -81,10 +82,7 @@ export const content: ToolLocaleContent = {
 	slug: 'formi-dlya-vipechki',
 	title,
 	description,
-	faqTitle: 'Часто задаваемые вопросы о масштабировании',
-	bibliographyTitle: 'Источники и рекомендации',
-
-	ui: {
+	faqTitle: 'Часто задаваемые вопросы о масштабировании',	ui: {
 		originalRecipe: 'Оригинальный рецепт',
 		yourMold: 'Ваша форма',
 		round: 'Круглая',
@@ -113,18 +111,7 @@ export const content: ToolLocaleContent = {
 		increase: 'Увеличить',
 	},
 
-	faq,
-	bibliography: [
-		{
-			name: 'Baking Science and Technology - E.J. Pyler',
-			url: 'https://www.bakingbusiness.com/',
-		},
-		{
-			name: 'The Professional Pastry Chef - Bo Friberg',
-			url: 'https://www.wiley.com/',
-		},
-	],
-	howTo,
+	faq,	howTo,
 	seo: [
 		{
 			type: 'title',
@@ -166,5 +153,6 @@ export const content: ToolLocaleContent = {
 			html: 'Никогда не заполняйте форму более чем на 2/3 объема, независимо от расчетов.',
 		},
 	],
-	schemas: [appSchema, faqSchema, howToSchema],
+  bibliography,
+  schemas: [appSchema, faqSchema, howToSchema],
 };

package/src/tool/mold-scaler/i18n/sv.ts

@@ -1,4 +1,5 @@
 import type { ToolLocaleContent } from '../../../types';
+import { bibliography } from '../bibliography';
 
 const title = 'Beräkna och Skala Bakformar';
 const description =
@@ -81,10 +82,7 @@ export const content: ToolLocaleContent = {
 	slug: 'bakformar',
 	title,
 	description,
-	faqTitle: 'Vanliga frågor om Skalning',
-	bibliographyTitle: 'Källor och Referenser',
-
-	ui: {
+	faqTitle: 'Vanliga frågor om Skalning',	ui: {
 		originalRecipe: 'Originalrecept',
 		yourMold: 'Din Form',
 		round: 'Rund',
@@ -113,18 +111,7 @@ export const content: ToolLocaleContent = {
 		increase: 'Öka',
 	},
 
-	faq,
-	bibliography: [
-		{
-			name: 'Baking Science and Technology - E.J. Pyler',
-			url: 'https://www.bakingbusiness.com/',
-		},
-		{
-			name: 'The Professional Pastry Chef - Bo Friberg',
-			url: 'https://www.wiley.com/',
-		},
-	],
-	howTo,
+	faq,	howTo,
 	seo: [
 		{
 			type: 'title',
@@ -166,5 +153,6 @@ export const content: ToolLocaleContent = {
 			html: 'Fyll aldrig en form till mer än 2/3, oavsett den beräknade faktorn.',
 		},
 	],
-	schemas: [appSchema, faqSchema, howToSchema],
+  bibliography,
+  schemas: [appSchema, faqSchema, howToSchema],
 };

package/src/tool/mold-scaler/i18n/tr.ts

@@ -1,4 +1,5 @@
 import type { ToolLocaleContent } from '../../../types';
+import { bibliography } from '../bibliography';
 
 const title = 'Pasta Kalıbı Ölçeklendirme Hesaplayıcı';
 const description =
@@ -81,10 +82,7 @@ export const content: ToolLocaleContent = {
 	slug: 'kalip-olceklendirme',
 	title,
 	description,
-	faqTitle: 'Ölçeklendirme Hakkında Sıkça Sorulan Sorular',
-	bibliographyTitle: 'Bilimsel Kaynaklar ve Referanslar',
-
-	ui: {
+	faqTitle: 'Ölçeklendirme Hakkında Sıkça Sorulan Sorular',	ui: {
 		originalRecipe: 'Orijinal Tarif',
 		yourMold: 'Sizin Kalıbınız',
 		round: 'Yuvarlak',
@@ -113,18 +111,7 @@ export const content: ToolLocaleContent = {
 		increase: 'Artır',
 	},
 
-	faq,
-	bibliography: [
-		{
-			name: 'Baking Science and Technology - E.J. Pyler',
-			url: 'https://www.bakingbusiness.com/',
-		},
-		{
-			name: 'The Professional Pastry Chef - Bo Friberg',
-			url: 'https://www.wiley.com/',
-		},
-	],
-	howTo,
+	faq,	howTo,
 	seo: [
 		{
 			type: 'title',
@@ -166,5 +153,6 @@ export const content: ToolLocaleContent = {
 			html: 'Hesaplanan faktör ne olursa olsun, bir kalıbı asla kapasitesinin 2/3\'ünden fazla doldurmayın.',
 		},
 	],
-	schemas: [appSchema, faqSchema, howToSchema],
+  bibliography,
+  schemas: [appSchema, faqSchema, howToSchema],
 };

package/src/tool/mold-scaler/i18n/zh.ts

@@ -1,4 +1,5 @@
 import type { ToolLocaleContent } from '../../../types';
+import { bibliography } from '../bibliography';
 
 const title = '烘焙模具换算计算器';
 const description =
@@ -81,10 +82,7 @@ export const content: ToolLocaleContent = {
 	slug: 'cake-pan-size-converter-calculator',
 	title,
 	description,
-	faqTitle: '关于换算的常见问题',
-	bibliographyTitle: '参考资料',
-
-	ui: {
+	faqTitle: '关于换算的常见问题',	ui: {
 		originalRecipe: '原食谱',
 		yourMold: '你的模具',
 		round: '圆形',
@@ -113,18 +111,7 @@ export const content: ToolLocaleContent = {
 		increase: '增加',
 	},
 
-	faq,
-	bibliography: [
-		{
-			name: 'Baking Science and Technology - E.J. Pyler',
-			url: 'https://www.bakingbusiness.com/',
-		},
-		{
-			name: 'The Professional Pastry Chef - Bo Friberg',
-			url: 'https://www.wiley.com/',
-		},
-	],
-	howTo,
+	faq,	howTo,
 	seo: [
 		{
 			type: 'title',
@@ -166,5 +153,6 @@ export const content: ToolLocaleContent = {
 			html: '无论计算出的系数如何，请务必确保面糊注入量不超过模具容量的 2/3。',
 		},
 	],
-	schemas: [appSchema, faqSchema, howToSchema],
+  bibliography,
+  schemas: [appSchema, faqSchema, howToSchema],
 };

package/src/tool/mold-scaler/seo.astro

@@ -1,8 +1,15 @@
 ---
 import { SEORenderer } from '@jjlmoya/utils-shared';
-import { content } from './i18n/es';
+import { MOLD_SCALER_TOOL } from './index';
+import type { KnownLocale } from '../../types';
 
-const locale = 'es';
+interface Props {
+  locale?: KnownLocale;
+}
+
+const { locale = 'es' } = Astro.props;
+const content = await MOLD_SCALER_TOOL.i18n[locale]?.();
+if (!content) return null;
 ---
 
-<SEORenderer content={{ sections: content.seo, locale }} />
+{content.seo?.length > 0 && <SEORenderer content={{ locale, sections: content.seo }} />}

package/src/tool/pizza/bibliography.astro

@@ -1,6 +1,6 @@
 ---
-import { Bibliography } from "@jjlmoya/utils-shared";
-import { content } from "./i18n/es";
+import { Bibliography as BibliographyComponent } from '@jjlmoya/utils-shared';
+import { bibliography } from './bibliography';
 ---
 
-<Bibliography links={content.bibliography} />
+<BibliographyComponent links={bibliography} />

package/src/tool/pizza/bibliography.ts

@@ -0,0 +1,18 @@
+export const bibliography = [
+  {
+    name: "Associazione Verace Pizza Napoletana",
+    url: "https://www.pizzanapoletana.org/",
+  },
+  {
+    name: "The Pizza Bible - Tony Gemignani",
+    url: "https://www.amazon.es/Pizza-Bible-Everything-Need-Perfect/dp/0393634039/",
+  },
+  {
+    name: "Franco Pepe - Pepe in Grani",
+    url: "https://www.pepeingranitalia.com/",
+  },
+  {
+    name: "Harina Caputo",
+    url: "https://www.caputoprepara.com/",
+  },
+];

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

@@ -1,4 +1,5 @@
 import type { ToolLocaleContent } from "../../../types";
+import { bibliography } from '../bibliography';
 
 const title = "Neapolitanischer Pizza Teigrechner";
 const description = "Berechnen Sie die exakten Mengen für Mehl, Wasser, Salz und Hefe, um echte neapolitanische Pizza zu Hause zuzubereiten.";
@@ -80,7 +81,6 @@ export const content: ToolLocaleContent = {
   title,
   description,
   faqTitle: "Häufig gestellte Fragen",
-  bibliographyTitle: "Referenzen",
   ui: {
     parameters: "Parameter",
     quantity: "Menge",
@@ -111,18 +111,7 @@ export const content: ToolLocaleContent = {
       "Die visuelle Größe entspricht dem ungefähren Durchmesser der Pizza basierend auf dem Kugelgewicht.",
   },
   faq,
-  howTo,
-  bibliography: [
-    {
-      name: "Associazione Verace Pizza Napoletana",
-      url: "https://www.pizzanapoletana.org/",
-    },
-    {
-      name: "The Pizza Bible - Tony Gemignani",
-      url: "https://www.amazon.de/",
-    },
-  ],
-  seo: [
+  howTo, seo: [
     {
       type: 'title',
       text: 'Leitfaden für authentischen neapolitanischen Pizzateig',
@@ -164,5 +153,6 @@ export const content: ToolLocaleContent = {
       html: 'Eine 24-stündige Stockgare bei 4°C erzeugt komplexe Aromen, die bei Raumtemperatur nicht möglich sind.',
     },
   ],
+  bibliography,
   schemas: [faqSchema, howToSchema, appSchema],
 };

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

@@ -1,65 +1,66 @@
 import type { ToolLocaleContent } from "../../../types";
+import { bibliography } from '../bibliography';
 
 const title = "Neapolitan Pizza Dough Calculator";
 const description = "Calculate the exact proportions of flour, water, salt and yeast to prepare authentic Neapolitan pizza at home with professional results.";
 const faq = [
-    {
-      question: "What is the ideal hydration for Neapolitan pizza?",
-      answer:
-        "According to AVPN protocol, standard hydration is 63-67%. For beginners, 60-62% is more manageable. For advanced pizzaiolos with strong flour (W300+), 70-75% produces extraordinary doughs but requires technique.",
-    },
-    {
-      question: "How long should the dough ferment?",
-      answer:
-        "Minimum 24 hours in fridge (4°C) to activate enzymes. Optimal is 48-72 hours. Beyond 72 hours, you need very strong flour (W300+) or the dough becomes too acidic.",
-    },
-    {
-      question: "Can I use dry yeast?",
-      answer:
-        "Yes. Dry yeast equals 0.4x fresh (1g dry = 2.5g fresh). Quality is similar, but fresh yeast provides more complex flavor.",
-    },
-    {
-      question: "Can I make Neapolitan pizza in a home oven?",
-      answer:
-        "Yes, but with adaptations. Preheat to maximum (250-280°C) with pizza stone for 45-60 minutes. Cooking will take 5-7 minutes instead of 60-90 seconds, but results are acceptable.",
-    },
-    {
-      question: "What flour should I use?",
-      answer:
-        "Ideal: Caputo Pizzeria (W260-280) or Manitoba (W350-400). Alternative: any flour with 11-13g protein per 100g. Avoid weak flours (W130-160) for long fermentations.",
-    },
-    {
-      question: "Why does the dough tear when stretching?",
-      answer:
-        "The gluten isn't relaxed. Let the ball rest 2-3 hours at room temperature. If it repeats, kneading was insufficient or flour is too weak.",
-    },
-  ];
+  {
+    question: "What is the ideal hydration for Neapolitan pizza?",
+    answer:
+      "According to AVPN protocol, standard hydration is 63-67%. For beginners, 60-62% is more manageable. For advanced pizzaiolos with strong flour (W300+), 70-75% produces extraordinary doughs but requires technique.",
+  },
+  {
+    question: "How long should the dough ferment?",
+    answer:
+      "Minimum 24 hours in fridge (4°C) to activate enzymes. Optimal is 48-72 hours. Beyond 72 hours, you need very strong flour (W300+) or the dough becomes too acidic.",
+  },
+  {
+    question: "Can I use dry yeast?",
+    answer:
+      "Yes. Dry yeast equals 0.4x fresh (1g dry = 2.5g fresh). Quality is similar, but fresh yeast provides more complex flavor.",
+  },
+  {
+    question: "Can I make Neapolitan pizza in a home oven?",
+    answer:
+      "Yes, but with adaptations. Preheat to maximum (250-280°C) with pizza stone for 45-60 minutes. Cooking will take 5-7 minutes instead of 60-90 seconds, but results are acceptable.",
+  },
+  {
+    question: "What flour should I use?",
+    answer:
+      "Ideal: Caputo Pizzeria (W260-280) or Manitoba (W350-400). Alternative: any flour with 11-13g protein per 100g. Avoid weak flours (W130-160) for long fermentations.",
+  },
+  {
+    question: "Why does the dough tear when stretching?",
+    answer:
+      "The gluten isn't relaxed. Let the ball rest 2-3 hours at room temperature. If it repeats, kneading was insufficient or flour is too weak.",
+  },
+];
 const howTo = [
-    {
-      name: "Calculate proportions",
-      text: "Use this calculator to get exact grams of each ingredient based on pizza quantity and ball weight.",
-    },
-    {
-      name: "Mix the dough",
-      text: "Combine flour with warm water (22-25°C), salt (dissolved first) and yeast. Knead 8-10 minutes with mixer or 15-20 minutes by hand.",
-    },
-    {
-      name: "Bulk ferment",
-      text: "Let entire dough ferment 1-2 hours at room temperature (20-25°C) until doubled in volume.",
-    },
-    {
-      name: "Divide into balls",
-      text: "Divide dough into portions of indicated weight. Rest 15-20 minutes before shaping balls.",
-    },
-    {
-      name: "Long fermentation",
-      text: "Place balls in sealed container in fridge (4°C) for 24-72 hours. This critical step generates flavor and digestibility.",
-    },
-    {
-      name: "Stretch and bake",
-      text: "Remove from cold 30 minutes before. Stretch from center outward. Bake at maximum temperature 60-90 seconds (wood) or 5-7 minutes (home).",
-    },
-  ];
+  {
+    name: "Calculate proportions",
+    text: "Use this calculator to get exact grams of each ingredient based on pizza quantity and ball weight.",
+  },
+  {
+    name: "Mix the dough",
+    text: "Combine flour with warm water (22-25°C), salt (dissolved first) and yeast. Knead 8-10 minutes with mixer or 15-20 minutes by hand.",
+  },
+  {
+    name: "Bulk ferment",
+    text: "Let entire dough ferment 1-2 hours at room temperature (20-25°C) until doubled in volume.",
+  },
+  {
+    name: "Divide into balls",
+    text: "Divide dough into portions of indicated weight. Rest 15-20 minutes before shaping balls.",
+  },
+  {
+    name: "Long fermentation",
+    text: "Place balls in sealed container in fridge (4°C) for 24-72 hours. This critical step generates flavor and digestibility.",
+  },
+  {
+    name: "Stretch and bake",
+    text: "Remove from cold 30 minutes before. Stretch from center outward. Bake at maximum temperature 60-90 seconds (wood) or 5-7 minutes (home).",
+  },
+];
 
 const faqSchema = {
   '@context': 'https://schema.org',
@@ -99,7 +100,6 @@ export const content: ToolLocaleContent = {
   description:
     "Calculate the exact proportions of flour, water, salt and yeast to prepare authentic Neapolitan pizza at home with professional results.",
   faqTitle: "Frequently Asked Questions",
-  bibliographyTitle: "Scientific References",
   ui: {
     parameters: "Parameters",
     quantity: "Quantity",
@@ -187,24 +187,6 @@ export const content: ToolLocaleContent = {
       text: "Remove from cold 30 minutes before. Stretch from center outward. Bake at maximum temperature 60-90 seconds (wood) or 5-7 minutes (home).",
     },
   ],
-  bibliography: [
-    {
-      name: "Associazione Verace Pizza Napoletana",
-      url: "https://www.pizzanapoletana.org/",
-    },
-    {
-      name: "The Pizza Bible - Tony Gemignani",
-      url: "https://www.amazon.com/Pizza-Bible-Everything-Need-Perfect/dp/0393634039/",
-    },
-    {
-      name: "Franco Pepe - Pepe in Grani",
-      url: "https://www.pepeingranitalia.com/",
-    },
-    {
-      name: "Caputo Flour",
-      url: "https://www.caputoprepara.com/",
-    },
-  ],
   seo: [
     {
       type: "title",
@@ -377,5 +359,6 @@ export const content: ToolLocaleContent = {
       html: "Our calculator automates specific proportions so you can focus on what matters most: technique and passion for the final product.",
     },
   ],
+  bibliography,
   schemas: [faqSchema, howToSchema, appSchema],
 };

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

@@ -1,4 +1,5 @@
 import type { ToolLocaleContent } from "../../../types";
+import { bibliography } from '../bibliography';
 
 const title = "Calculadora de Masa Pizza Napolitana";
 const description = "Calcula las proporciones exactas de harina, agua, sal y levadura para preparar la auténtica pizza napolitana en casa.";
@@ -99,7 +100,6 @@ export const content: ToolLocaleContent = {
   description:
     "Calcula las proporciones exactas de harina, agua, sal y levadura para preparar la auténtica pizza napolitana en casa.",
   faqTitle: "Preguntas Frecuentes",
-  bibliographyTitle: "Referencias",
   ui: {
     parameters: "Parámetros",
     quantity: "Cantidad",
@@ -187,24 +187,6 @@ export const content: ToolLocaleContent = {
       text: "Saca del frío 30 minutos antes. Estira desde el centro hacia afuera. Hornea a máxima temperatura 60-90 segundos (leña) o 5-7 minutos (doméstico).",
     },
   ],
-  bibliography: [
-    {
-      name: "Associazione Verace Pizza Napoletana",
-      url: "https://www.pizzanapoletana.org/",
-    },
-    {
-      name: "The Pizza Bible - Tony Gemignani",
-      url: "https://www.amazon.es/Pizza-Bible-Everything-Need-Perfect/dp/0393634039/",
-    },
-    {
-      name: "Franco Pepe - Pepe in Grani",
-      url: "https://www.pepeingranitalia.com/",
-    },
-    {
-      name: "Harina Caputo",
-      url: "https://www.caputoprepara.com/",
-    },
-  ],
   seo: [
     {
       type: 'title',
@@ -377,6 +359,6 @@ export const content: ToolLocaleContent = {
       html: 'Nuestra calculadora automatiza las proporciones para que puedas centrarte en lo más importante: la técnica y el amor por el producto final.',
     },
   ],
-
+  bibliography,
   schemas: [faqSchema, howToSchema, appSchema],
 };