Cheddar: Updates for a generic worksheet

Weights and measurements are now based on the initial number of gallons
used for the cheese.

Signed-off-by: Anna Schumaker <Anna@NoWheyCreamery.com>
This commit is contained in:
Anna Schumaker 2017-04-21 16:35:54 -04:00
parent 17376cd217
commit 6e14cd45c9
1 ha cambiato i file con 7 aggiunte e 15 eliminazioni

Vedi File

@ -3,14 +3,6 @@
%
\documentclass[rowheight=3pt]{cheese}
\def\weightOne{10 pounds}
\def\weightTwo{40 pounds}
\def\weightThree{50 pounds}
%\def\weightOne{20 pounds}
%\def\weightTwo{80 pounds}
%\def\weightThree{100 pounds}
\cheeseName{Cheddar}
\cheeseCulture{Mesophilic}{Single dose}{81}
\cheeseSecondary{FLAV 54}{(Optional) Single dose}{81}
@ -35,17 +27,17 @@
\cheeseStepTemp {Flipping Slabs }{2 hours }{\ftemp{100}}{Every 15 minutes.}
\cheeseStepNoTemp{Milling }{\half inch cubes}{ }
\cheeseStepTemp {Stirring }{30 minutes }{\ftemp{100}}{Every 10 minutes.}
\cheeseStepNoTemp{Salting }{2 tablespoons }{ }
\cheeseStepNoTemp{Salting }{ }{1 tablespoon / gallon.}
\section{Pressing}{3}
\cheeseStepNoTemp{\weightOne }{15 minutes}{ }
\cheeseStepNoTemp{\weightTwo }{12 hours }{ }
\cheeseStepNoTemp{\weightThree}{24 hours }{ }
\cheeseStepNoTemp{ }{15 minutes}{ 5 pounds / gallon.}
\cheeseStepNoTemp{ }{12 hours }{20 pounds / gallon.}
\cheeseStepNoTemp{ }{24 hours }{25 pounds / gallon.}
\section{Rind}{4}
\cheeseStepTemp {Air Drying}{2 - 5 days}{Room}{ }
\cheeseStepNoTemp{Waxing }{ }{ }
\cheeseStepTemp {Aging }{3 - 12 months}{\ftemp{50} - \ftemp{55}}{ }
\cheeseStepTemp {Air Drying }{2 - 5 days}{Room}{ }
\cheeseStepNoTemp{Bandage Wrapping}{ }{ }
\cheeseStepTemp {Aging }{3 - 12 months}{\ftemp{50} - \ftemp{55}}{ }
\end{cheese}
\end{document}