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