447 lines
16 KiB
JSON
447 lines
16 KiB
JSON
{
|
|
"recetas": [
|
|
{
|
|
"id": "30000000-0000-0000-0000-000000000001",
|
|
"finished_product_id": "20000000-0000-0000-0000-000000000001",
|
|
"name": "Baguette Francesa Tradicional",
|
|
"category": "Panes",
|
|
"cuisine_type": "Francesa",
|
|
"difficulty_level": 2,
|
|
"yield_quantity": 10.0,
|
|
"yield_unit": "units",
|
|
"prep_time_minutes": 20,
|
|
"cook_time_minutes": 25,
|
|
"total_time_minutes": 165,
|
|
"rest_time_minutes": 120,
|
|
"description": "Baguette francesa tradicional con corteza crujiente y miga alveolada. Perfecta para acompañar cualquier comida.",
|
|
"instructions": {
|
|
"steps": [
|
|
{
|
|
"step": 1,
|
|
"title": "Amasado",
|
|
"description": "Mezclar harina, agua, sal y levadura. Amasar durante 15 minutos hasta obtener una masa lisa y elástica.",
|
|
"duration_minutes": 15
|
|
},
|
|
{
|
|
"step": 2,
|
|
"title": "Primera Fermentación",
|
|
"description": "Dejar reposar la masa en un recipiente tapado durante 60 minutos a temperatura ambiente (22-24°C).",
|
|
"duration_minutes": 60
|
|
},
|
|
{
|
|
"step": 3,
|
|
"title": "División y Formado",
|
|
"description": "Dividir la masa en 10 piezas de 250g cada una. Formar las baguettes dándoles la forma alargada característica.",
|
|
"duration_minutes": 20
|
|
},
|
|
{
|
|
"step": 4,
|
|
"title": "Segunda Fermentación",
|
|
"description": "Colocar las baguettes en un lienzo enharinado y dejar fermentar 60 minutos más.",
|
|
"duration_minutes": 60
|
|
},
|
|
{
|
|
"step": 5,
|
|
"title": "Greñado y Horneado",
|
|
"description": "Hacer cortes diagonales en la superficie con una cuchilla. Hornear a 240°C con vapor inicial durante 25 minutos.",
|
|
"duration_minutes": 25
|
|
}
|
|
]
|
|
},
|
|
"preparation_notes": "Es crucial usar vapor al inicio del horneado para lograr una corteza crujiente. La temperatura del agua debe estar entre 18-20°C.",
|
|
"storage_instructions": "Consumir el mismo día de producción. Se puede congelar después del horneado.",
|
|
"quality_standards": "Color dorado uniforme, corteza muy crujiente, miga alveolada con alveolos irregulares, aroma característico a trigo.",
|
|
"is_seasonal": false,
|
|
"is_signature_item": true,
|
|
"ingredientes": [
|
|
{
|
|
"ingredient_id": "10000000-0000-0000-0000-000000000001",
|
|
"ingredient_sku": "HAR-T55-001",
|
|
"quantity": 1000.0,
|
|
"unit": "g",
|
|
"preparation_method": "tamizada",
|
|
"ingredient_order": 1,
|
|
"ingredient_group": "Secos"
|
|
},
|
|
{
|
|
"ingredient_id": "10000000-0000-0000-0000-000000000033",
|
|
"ingredient_sku": "BAS-AGU-003",
|
|
"quantity": 650.0,
|
|
"unit": "ml",
|
|
"preparation_method": "temperatura ambiente",
|
|
"ingredient_order": 2,
|
|
"ingredient_group": "Líquidos"
|
|
},
|
|
{
|
|
"ingredient_id": "10000000-0000-0000-0000-000000000031",
|
|
"ingredient_sku": "BAS-SAL-001",
|
|
"quantity": 20.0,
|
|
"unit": "g",
|
|
"ingredient_order": 3,
|
|
"ingredient_group": "Secos"
|
|
},
|
|
{
|
|
"ingredient_id": "10000000-0000-0000-0000-000000000021",
|
|
"ingredient_sku": "LEV-FRE-001",
|
|
"quantity": 15.0,
|
|
"unit": "g",
|
|
"preparation_method": "desmenuzada",
|
|
"ingredient_order": 4,
|
|
"ingredient_group": "Fermentos"
|
|
}
|
|
]
|
|
},
|
|
{
|
|
"id": "30000000-0000-0000-0000-000000000002",
|
|
"finished_product_id": "20000000-0000-0000-0000-000000000002",
|
|
"name": "Croissant de Mantequilla Artesanal",
|
|
"category": "Bollería",
|
|
"cuisine_type": "Francesa",
|
|
"difficulty_level": 4,
|
|
"yield_quantity": 12.0,
|
|
"yield_unit": "units",
|
|
"prep_time_minutes": 45,
|
|
"cook_time_minutes": 18,
|
|
"total_time_minutes": 333,
|
|
"rest_time_minutes": 270,
|
|
"description": "Croissant de mantequilla con laminado perfecto y textura hojaldrada. Elaboración artesanal con mantequilla de alta calidad.",
|
|
"instructions": {
|
|
"steps": [
|
|
{
|
|
"step": 1,
|
|
"title": "Preparación de la Masa Base",
|
|
"description": "Mezclar todos los ingredientes excepto la mantequilla de laminado. Amasar hasta obtener una masa homogénea.",
|
|
"duration_minutes": 20
|
|
},
|
|
{
|
|
"step": 2,
|
|
"title": "Reposo en Frío",
|
|
"description": "Envolver la masa en film y refrigerar durante 2 horas.",
|
|
"duration_minutes": 120
|
|
},
|
|
{
|
|
"step": 3,
|
|
"title": "Laminado",
|
|
"description": "Extender la masa en rectángulo. Colocar la mantequilla en el centro y hacer 3 dobleces sencillos con 30 minutos de reposo entre cada uno.",
|
|
"duration_minutes": 90
|
|
},
|
|
{
|
|
"step": 4,
|
|
"title": "Formado",
|
|
"description": "Extender a 3mm de grosor, cortar triángulos y enrollar para formar los croissants.",
|
|
"duration_minutes": 25
|
|
},
|
|
{
|
|
"step": 5,
|
|
"title": "Fermentación Final",
|
|
"description": "Dejar fermentar a 26°C durante 2-3 horas hasta que dupliquen su volumen.",
|
|
"duration_minutes": 150
|
|
},
|
|
{
|
|
"step": 6,
|
|
"title": "Horneado",
|
|
"description": "Pintar con huevo batido y hornear a 200°C durante 18 minutos hasta dorar.",
|
|
"duration_minutes": 18
|
|
}
|
|
]
|
|
},
|
|
"preparation_notes": "La mantequilla para laminar debe estar a 15-16°C, flexible pero no blanda. Trabajar en ambiente fresco.",
|
|
"storage_instructions": "Consumir el día de producción. Se puede congelar la masa formada antes de la fermentación final.",
|
|
"quality_standards": "Laminado perfecto con capas visibles, color marrón brillante, estructura hojaldrada bien definida, aroma intenso a mantequilla.",
|
|
"is_seasonal": false,
|
|
"is_signature_item": true,
|
|
"ingredientes": [
|
|
{
|
|
"ingredient_sku": "HAR-T55-001",
|
|
"quantity": 500.0,
|
|
"unit": "g",
|
|
"ingredient_order": 1,
|
|
"ingredient_group": "Masa base",
|
|
"ingredient_id": "10000000-0000-0000-0000-000000000001"
|
|
},
|
|
{
|
|
"ingredient_sku": "LAC-LEC-002",
|
|
"quantity": 120.0,
|
|
"unit": "ml",
|
|
"preparation_method": "tibia",
|
|
"ingredient_order": 2,
|
|
"ingredient_group": "Masa base",
|
|
"ingredient_id": "10000000-0000-0000-0000-000000000012"
|
|
},
|
|
{
|
|
"ingredient_sku": "BAS-AGU-003",
|
|
"quantity": 80.0,
|
|
"unit": "ml",
|
|
"ingredient_order": 3,
|
|
"ingredient_group": "Masa base",
|
|
"ingredient_id": "10000000-0000-0000-0000-000000000033"
|
|
},
|
|
{
|
|
"ingredient_sku": "BAS-AZU-002",
|
|
"quantity": 50.0,
|
|
"unit": "g",
|
|
"ingredient_order": 4,
|
|
"ingredient_group": "Masa base",
|
|
"ingredient_id": "10000000-0000-0000-0000-000000000032"
|
|
},
|
|
{
|
|
"ingredient_sku": "BAS-SAL-001",
|
|
"quantity": 10.0,
|
|
"unit": "g",
|
|
"ingredient_order": 5,
|
|
"ingredient_group": "Masa base",
|
|
"ingredient_id": "10000000-0000-0000-0000-000000000031"
|
|
},
|
|
{
|
|
"ingredient_sku": "LEV-FRE-001",
|
|
"quantity": 20.0,
|
|
"unit": "g",
|
|
"ingredient_order": 6,
|
|
"ingredient_group": "Masa base",
|
|
"ingredient_id": "10000000-0000-0000-0000-000000000021"
|
|
},
|
|
{
|
|
"ingredient_sku": "LAC-MAN-001",
|
|
"quantity": 25.0,
|
|
"unit": "g",
|
|
"preparation_method": "en la masa",
|
|
"ingredient_order": 7,
|
|
"ingredient_group": "Masa base",
|
|
"ingredient_id": "10000000-0000-0000-0000-000000000011"
|
|
},
|
|
{
|
|
"ingredient_sku": "LAC-MAN-001",
|
|
"quantity": 250.0,
|
|
"unit": "g",
|
|
"preparation_method": "para laminar (15-16°C)",
|
|
"ingredient_order": 8,
|
|
"ingredient_group": "Laminado",
|
|
"ingredient_id": "10000000-0000-0000-0000-000000000011"
|
|
}
|
|
]
|
|
},
|
|
{
|
|
"name": "Pan de Pueblo con Masa Madre",
|
|
"category": "Panes Artesanales",
|
|
"cuisine_type": "Española",
|
|
"difficulty_level": 3,
|
|
"yield_quantity": 4.0,
|
|
"yield_unit": "units",
|
|
"prep_time_minutes": 30,
|
|
"cook_time_minutes": 45,
|
|
"total_time_minutes": 435,
|
|
"rest_time_minutes": 360,
|
|
"description": "Hogaza de pan rústico elaborada con masa madre natural. Corteza gruesa y miga densa con sabor ligeramente ácido.",
|
|
"instructions": {
|
|
"steps": [
|
|
{
|
|
"step": 1,
|
|
"title": "Autolisis",
|
|
"description": "Mezclar harinas y agua, dejar reposar 30 minutos para desarrollar el gluten.",
|
|
"duration_minutes": 30
|
|
},
|
|
{
|
|
"step": 2,
|
|
"title": "Incorporación de Masa Madre y Sal",
|
|
"description": "Añadir la masa madre y la sal. Amasar suavemente hasta integrar completamente.",
|
|
"duration_minutes": 15
|
|
},
|
|
{
|
|
"step": 3,
|
|
"title": "Fermentación en Bloque con Pliegues",
|
|
"description": "Realizar 4 series de pliegues cada 30 minutos durante las primeras 2 horas. Luego dejar reposar 2 horas más.",
|
|
"duration_minutes": 240
|
|
},
|
|
{
|
|
"step": 4,
|
|
"title": "División y Preformado",
|
|
"description": "Dividir en 4 piezas de 800g. Preformar en bolas y dejar reposar 30 minutos.",
|
|
"duration_minutes": 30
|
|
},
|
|
{
|
|
"step": 5,
|
|
"title": "Formado Final",
|
|
"description": "Formar las hogazas dándoles tensión superficial. Colocar en banneton o lienzo enharinado.",
|
|
"duration_minutes": 15
|
|
},
|
|
{
|
|
"step": 6,
|
|
"title": "Fermentación Final",
|
|
"description": "Dejar fermentar a temperatura ambiente durante 2 horas o en frío durante la noche.",
|
|
"duration_minutes": 120
|
|
},
|
|
{
|
|
"step": 7,
|
|
"title": "Horneado",
|
|
"description": "Hacer cortes en la superficie. Hornear a 230°C con vapor inicial durante 45 minutos.",
|
|
"duration_minutes": 45
|
|
}
|
|
]
|
|
},
|
|
"preparation_notes": "La masa madre debe estar activa y en su punto óptimo. La temperatura final de la masa debe ser 24-25°C.",
|
|
"storage_instructions": "Se conserva hasta 5-7 días en bolsa de papel. Mejora al segundo día.",
|
|
"quality_standards": "Corteza gruesa y oscura, miga densa pero húmeda, alveolos irregulares, sabor complejo ligeramente ácido.",
|
|
"is_seasonal": false,
|
|
"is_signature_item": true,
|
|
"ingredientes": [
|
|
{
|
|
"ingredient_sku": "HAR-T65-002",
|
|
"quantity": 800.0,
|
|
"unit": "g",
|
|
"ingredient_order": 1,
|
|
"ingredient_group": "Harinas",
|
|
"ingredient_id": "10000000-0000-0000-0000-000000000002"
|
|
},
|
|
{
|
|
"ingredient_sku": "HAR-INT-004",
|
|
"quantity": 200.0,
|
|
"unit": "g",
|
|
"ingredient_order": 2,
|
|
"ingredient_group": "Harinas",
|
|
"ingredient_id": "10000000-0000-0000-0000-000000000004"
|
|
},
|
|
{
|
|
"ingredient_sku": "LEV-MAD-003",
|
|
"quantity": 300.0,
|
|
"unit": "g",
|
|
"preparation_method": "activa y alimentada",
|
|
"ingredient_order": 3,
|
|
"ingredient_group": "Fermentos",
|
|
"ingredient_id": "10000000-0000-0000-0000-000000000023"
|
|
},
|
|
{
|
|
"ingredient_sku": "BAS-AGU-003",
|
|
"quantity": 650.0,
|
|
"unit": "ml",
|
|
"preparation_method": "temperatura ambiente",
|
|
"ingredient_order": 4,
|
|
"ingredient_group": "Líquidos",
|
|
"ingredient_id": "10000000-0000-0000-0000-000000000033"
|
|
},
|
|
{
|
|
"ingredient_sku": "BAS-SAL-001",
|
|
"quantity": 22.0,
|
|
"unit": "g",
|
|
"ingredient_order": 5,
|
|
"ingredient_group": "Condimentos",
|
|
"ingredient_id": "10000000-0000-0000-0000-000000000031"
|
|
}
|
|
],
|
|
"id": "30000000-0000-0000-0000-000000000003",
|
|
"finished_product_id": "20000000-0000-0000-0000-000000000003"
|
|
},
|
|
{
|
|
"name": "Napolitana de Chocolate",
|
|
"category": "Bollería",
|
|
"cuisine_type": "Española",
|
|
"difficulty_level": 3,
|
|
"yield_quantity": 16.0,
|
|
"yield_unit": "units",
|
|
"prep_time_minutes": 40,
|
|
"cook_time_minutes": 15,
|
|
"total_time_minutes": 325,
|
|
"rest_time_minutes": 270,
|
|
"description": "Bollería de hojaldre rectangular rellena de chocolate. Clásico de las panaderías españolas.",
|
|
"instructions": {
|
|
"steps": [
|
|
{
|
|
"step": 1,
|
|
"title": "Masa Base y Laminado",
|
|
"description": "Preparar masa de hojaldre siguiendo el mismo proceso que los croissants.",
|
|
"duration_minutes": 180
|
|
},
|
|
{
|
|
"step": 2,
|
|
"title": "Corte y Formado",
|
|
"description": "Extender la masa y cortar rectángulos de 10x15cm. Colocar barritas de chocolate en el centro.",
|
|
"duration_minutes": 20
|
|
},
|
|
{
|
|
"step": 3,
|
|
"title": "Sellado",
|
|
"description": "Doblar la masa sobre sí misma para cubrir el chocolate. Sellar bien los bordes.",
|
|
"duration_minutes": 20
|
|
},
|
|
{
|
|
"step": 4,
|
|
"title": "Fermentación",
|
|
"description": "Dejar fermentar a 26°C durante 90 minutos.",
|
|
"duration_minutes": 90
|
|
},
|
|
{
|
|
"step": 5,
|
|
"title": "Horneado",
|
|
"description": "Pintar con huevo y hornear a 190°C durante 15 minutos.",
|
|
"duration_minutes": 15
|
|
}
|
|
]
|
|
},
|
|
"preparation_notes": "El chocolate debe ser de buena calidad para un mejor resultado. No sobrecargar de chocolate.",
|
|
"storage_instructions": "Consumir preferiblemente el día de producción.",
|
|
"quality_standards": "Hojaldre bien desarrollado, chocolate fundido en el interior, color dorado brillante.",
|
|
"is_seasonal": false,
|
|
"is_signature_item": false,
|
|
"ingredientes": [
|
|
{
|
|
"ingredient_sku": "HAR-T55-001",
|
|
"quantity": 500.0,
|
|
"unit": "g",
|
|
"ingredient_order": 1,
|
|
"ingredient_group": "Masa",
|
|
"ingredient_id": "10000000-0000-0000-0000-000000000001"
|
|
},
|
|
{
|
|
"ingredient_sku": "LAC-MAN-001",
|
|
"quantity": 300.0,
|
|
"unit": "g",
|
|
"ingredient_order": 2,
|
|
"ingredient_group": "Laminado",
|
|
"ingredient_id": "10000000-0000-0000-0000-000000000011"
|
|
},
|
|
{
|
|
"ingredient_sku": "ESP-CHO-001",
|
|
"quantity": 200.0,
|
|
"unit": "g",
|
|
"preparation_method": "en barritas",
|
|
"ingredient_order": 3,
|
|
"ingredient_group": "Relleno",
|
|
"ingredient_id": "10000000-0000-0000-0000-000000000041"
|
|
},
|
|
{
|
|
"ingredient_sku": "BAS-AZU-002",
|
|
"quantity": 60.0,
|
|
"unit": "g",
|
|
"ingredient_order": 4,
|
|
"ingredient_group": "Masa",
|
|
"ingredient_id": "10000000-0000-0000-0000-000000000032"
|
|
},
|
|
{
|
|
"ingredient_sku": "BAS-SAL-001",
|
|
"quantity": 10.0,
|
|
"unit": "g",
|
|
"ingredient_order": 5,
|
|
"ingredient_group": "Masa",
|
|
"ingredient_id": "10000000-0000-0000-0000-000000000031"
|
|
},
|
|
{
|
|
"ingredient_sku": "LEV-FRE-001",
|
|
"quantity": 15.0,
|
|
"unit": "g",
|
|
"ingredient_order": 6,
|
|
"ingredient_group": "Masa",
|
|
"ingredient_id": "10000000-0000-0000-0000-000000000021"
|
|
},
|
|
{
|
|
"ingredient_sku": "LAC-LEC-002",
|
|
"quantity": 150.0,
|
|
"unit": "ml",
|
|
"ingredient_order": 7,
|
|
"ingredient_group": "Masa",
|
|
"ingredient_id": "10000000-0000-0000-0000-000000000012"
|
|
}
|
|
],
|
|
"id": "30000000-0000-0000-0000-000000000004",
|
|
"finished_product_id": "20000000-0000-0000-0000-000000000004"
|
|
}
|
|
]
|
|
} |