840 lines
30 KiB
JSON
840 lines
30 KiB
JSON
{
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"recipes": [
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{
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"id": "30000000-0000-0000-0000-000000000001",
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"tenant_id": "a1b2c3d4-e5f6-47a8-b9c0-d1e2f3a4b5c6",
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"name": "Baguette Francesa Tradicional",
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"recipe_code": null,
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"version": "1.0",
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"finished_product_id": "20000000-0000-0000-0000-000000000001",
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"description": "Baguette francesa tradicional con corteza crujiente y miga alveolada. Perfecta para acompañar cualquier comida.",
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"category": "Panes",
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"cuisine_type": "Francesa",
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"difficulty_level": 2,
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"yield_quantity": 10.0,
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"yield_unit": "units",
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"prep_time_minutes": 20,
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"cook_time_minutes": 25,
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"total_time_minutes": 165,
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"rest_time_minutes": 120,
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"estimated_cost_per_unit": null,
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"last_calculated_cost": null,
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"cost_calculation_date": null,
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"target_margin_percentage": null,
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"suggested_selling_price": null,
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"instructions": {
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"steps": [
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{
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"step": 1,
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"title": "Amasado",
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"description": "Mezclar harina, agua, sal y levadura. Amasar durante 15 minutos hasta obtener una masa lisa y elástica.",
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"duration_minutes": 15
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},
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{
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"step": 2,
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"title": "Primera Fermentación",
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"description": "Dejar reposar la masa en un recipiente tapado durante 60 minutos a temperatura ambiente (22-24°C).",
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"duration_minutes": 60
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},
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{
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"step": 3,
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"title": "División y Formado",
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"description": "Dividir la masa en 10 piezas de 250g cada una. Formar las baguettes dándoles la forma alargada característica.",
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"duration_minutes": 20
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},
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{
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"step": 4,
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"title": "Segunda Fermentación",
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"description": "Colocar las baguettes en un lienzo enharinado y dejar fermentar 60 minutos más.",
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"duration_minutes": 60
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},
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{
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"step": 5,
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"title": "Greñado y Horneado",
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"description": "Hacer cortes diagonales en la superficie con una cuchilla. Hornear a 240°C con vapor inicial durante 25 minutos.",
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"duration_minutes": 25
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}
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]
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},
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"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.",
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"storage_instructions": "Consumir el mismo día de producción. Se puede congelar después del horneado.",
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"serves_count": null,
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"nutritional_info": null,
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"allergen_info": null,
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"dietary_tags": null,
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"batch_size_multiplier": 1.0,
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"minimum_batch_size": null,
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"maximum_batch_size": null,
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"optimal_production_temperature": null,
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"optimal_humidity": null,
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"quality_check_configuration": null,
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"status": "ACTIVE",
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"is_seasonal": false,
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"season_start_month": null,
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"season_end_month": null,
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"is_signature_item": true,
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"created_at": "BASE_TS",
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"updated_at": "BASE_TS",
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"created_by": "c1a2b3c4-d5e6-47a8-b9c0-d1e2f3a4b5c6",
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"updated_by": "c1a2b3c4-d5e6-47a8-b9c0-d1e2f3a4b5c6"
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},
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{
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"id": "30000000-0000-0000-0000-000000000002",
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"tenant_id": "a1b2c3d4-e5f6-47a8-b9c0-d1e2f3a4b5c6",
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"name": "Croissant de Mantequilla Artesanal",
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"recipe_code": null,
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"version": "1.0",
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"finished_product_id": "20000000-0000-0000-0000-000000000002",
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"description": "Croissant de mantequilla con laminado perfecto y textura hojaldrada. Elaboración artesanal con mantequilla de alta calidad.",
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"category": "Bollería",
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"cuisine_type": "Francesa",
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"difficulty_level": 4,
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"yield_quantity": 12.0,
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"yield_unit": "units",
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"prep_time_minutes": 45,
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"cook_time_minutes": 18,
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"total_time_minutes": 333,
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"rest_time_minutes": 270,
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"estimated_cost_per_unit": null,
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"last_calculated_cost": null,
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"cost_calculation_date": null,
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"target_margin_percentage": null,
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"suggested_selling_price": null,
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"instructions": {
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"steps": [
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{
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"step": 1,
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"title": "Preparación de la Masa Base",
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"description": "Mezclar todos los ingredientes excepto la mantequilla de laminado. Amasar hasta obtener una masa homogénea.",
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"duration_minutes": 20
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},
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{
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"step": 2,
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"title": "Reposo en Frío",
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"description": "Envolver la masa en film y refrigerar durante 2 horas.",
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"duration_minutes": 120
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},
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{
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"step": 3,
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"title": "Laminado",
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"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.",
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"duration_minutes": 90
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},
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{
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"step": 4,
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"title": "Formado",
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"description": "Extender a 3mm de grosor, cortar triángulos y enrollar para formar los croissants.",
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"duration_minutes": 25
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},
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{
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"step": 5,
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"title": "Fermentación Final",
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"description": "Dejar fermentar a 26°C durante 2-3 horas hasta que dupliquen su volumen.",
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"duration_minutes": 150
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},
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{
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"step": 6,
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"title": "Horneado",
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"description": "Pintar con huevo batido y hornear a 200°C durante 18 minutos hasta dorar.",
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"duration_minutes": 18
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}
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]
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},
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"preparation_notes": "La mantequilla para laminar debe estar a 15-16°C, flexible pero no blanda. Trabajar en ambiente fresco.",
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"storage_instructions": "Consumir el día de producción. Se puede congelar la masa formada antes de la fermentación final.",
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"serves_count": null,
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"nutritional_info": null,
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"allergen_info": null,
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"dietary_tags": null,
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"batch_size_multiplier": 1.0,
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"minimum_batch_size": null,
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"maximum_batch_size": null,
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"optimal_production_temperature": null,
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"optimal_humidity": null,
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"quality_check_configuration": null,
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"status": "ACTIVE",
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"is_seasonal": false,
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"season_start_month": null,
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"season_end_month": null,
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"is_signature_item": true,
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"created_at": "BASE_TS",
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"updated_at": "BASE_TS",
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"created_by": "c1a2b3c4-d5e6-47a8-b9c0-d1e2f3a4b5c6",
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"updated_by": "c1a2b3c4-d5e6-47a8-b9c0-d1e2f3a4b5c6"
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},
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{
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"id": "30000000-0000-0000-0000-000000000003",
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"tenant_id": "a1b2c3d4-e5f6-47a8-b9c0-d1e2f3a4b5c6",
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"name": "Pan de Pueblo con Masa Madre",
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"recipe_code": null,
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"version": "1.0",
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"finished_product_id": "20000000-0000-0000-0000-000000000003",
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"description": "Hogaza de pan rústico elaborada con masa madre natural. Corteza gruesa y miga densa con sabor ligeramente ácido.",
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"category": "Panes Artesanales",
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"cuisine_type": "Española",
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"difficulty_level": 3,
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"yield_quantity": 4.0,
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"yield_unit": "units",
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"prep_time_minutes": 30,
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"cook_time_minutes": 45,
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"total_time_minutes": 435,
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"rest_time_minutes": 360,
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"estimated_cost_per_unit": null,
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"last_calculated_cost": null,
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"cost_calculation_date": null,
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"target_margin_percentage": null,
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"suggested_selling_price": null,
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"instructions": {
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"steps": [
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{
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"step": 1,
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"title": "Autolisis",
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"description": "Mezclar harinas y agua, dejar reposar 30 minutos para desarrollar el gluten.",
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"duration_minutes": 30
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},
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{
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"step": 2,
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"title": "Incorporación de Masa Madre y Sal",
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"description": "Añadir la masa madre y la sal. Amasar suavemente hasta integrar completamente.",
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"duration_minutes": 15
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},
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{
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"step": 3,
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"title": "Fermentación en Bloque con Pliegues",
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"description": "Realizar 4 series de pliegues cada 30 minutos durante las primeras 2 horas. Luego dejar reposar 2 horas más.",
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"duration_minutes": 240
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},
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{
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"step": 4,
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"title": "División y Preformado",
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"description": "Dividir en 4 piezas de 800g. Preformar en bolas y dejar reposar 30 minutos.",
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"duration_minutes": 30
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},
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{
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"step": 5,
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"title": "Formado Final",
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"description": "Formar las hogazas dándoles tensión superficial. Colocar en banneton o lienzo enharinado.",
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"duration_minutes": 15
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},
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{
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"step": 6,
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"title": "Fermentación Final",
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"description": "Dejar fermentar a temperatura ambiente durante 2 horas o en frío durante la noche.",
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"duration_minutes": 120
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},
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{
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"step": 7,
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"title": "Horneado",
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"description": "Hacer cortes en la superficie. Hornear a 230°C con vapor inicial durante 45 minutos.",
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"duration_minutes": 45
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}
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]
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},
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"preparation_notes": "La masa madre debe estar activa y en su punto óptimo. La temperatura final de la masa debe ser 24-25°C.",
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"storage_instructions": "Se conserva hasta 5-7 días en bolsa de papel. Mejora al segundo día.",
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"serves_count": null,
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"nutritional_info": null,
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"allergen_info": null,
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"dietary_tags": null,
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"batch_size_multiplier": 1.0,
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"minimum_batch_size": null,
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"maximum_batch_size": null,
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"optimal_production_temperature": null,
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"optimal_humidity": null,
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"quality_check_configuration": null,
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"status": "ACTIVE",
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"is_seasonal": false,
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"season_start_month": null,
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"season_end_month": null,
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"is_signature_item": true,
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"created_at": "BASE_TS",
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"updated_at": "BASE_TS",
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"created_by": "c1a2b3c4-d5e6-47a8-b9c0-d1e2f3a4b5c6",
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"updated_by": "c1a2b3c4-d5e6-47a8-b9c0-d1e2f3a4b5c6"
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},
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{
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"id": "30000000-0000-0000-0000-000000000004",
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"tenant_id": "a1b2c3d4-e5f6-47a8-b9c0-d1e2f3a4b5c6",
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"name": "Napolitana de Chocolate",
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"recipe_code": null,
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"version": "1.0",
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"finished_product_id": "20000000-0000-0000-0000-000000000004",
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"description": "Bollería de hojaldre rectangular rellena de chocolate. Clásico de las panaderías españolas.",
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"category": "Bollería",
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"cuisine_type": "Española",
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"difficulty_level": 3,
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"yield_quantity": 16.0,
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"yield_unit": "units",
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"prep_time_minutes": 40,
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"cook_time_minutes": 15,
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"total_time_minutes": 325,
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"rest_time_minutes": 270,
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"estimated_cost_per_unit": null,
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"last_calculated_cost": null,
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"cost_calculation_date": null,
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"target_margin_percentage": null,
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"suggested_selling_price": null,
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"instructions": {
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"steps": [
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{
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"step": 1,
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"title": "Masa Base y Laminado",
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"description": "Preparar masa de hojaldre siguiendo el mismo proceso que los croissants.",
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"duration_minutes": 180
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},
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{
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"step": 2,
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"title": "Corte y Formado",
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"description": "Extender la masa y cortar rectángulos de 10x15cm. Colocar barritas de chocolate en el centro.",
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"duration_minutes": 20
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},
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{
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"step": 3,
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"title": "Sellado",
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"description": "Doblar la masa sobre sí misma para cubrir el chocolate. Sellar bien los bordes.",
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"duration_minutes": 20
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},
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{
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"step": 4,
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"title": "Fermentación",
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"description": "Dejar fermentar a 26°C durante 90 minutos.",
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"duration_minutes": 90
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},
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{
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"step": 5,
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"title": "Horneado",
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"description": "Pintar con huevo y hornear a 190°C durante 15 minutos.",
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"duration_minutes": 15
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}
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]
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},
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"preparation_notes": "El chocolate debe ser de buena calidad para un mejor resultado. No sobrecargar de chocolate.",
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"storage_instructions": "Consumir preferiblemente el día de producción.",
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"serves_count": null,
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"nutritional_info": null,
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"allergen_info": null,
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"dietary_tags": null,
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"batch_size_multiplier": 1.0,
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"optimal_production_temperature": null,
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"optimal_humidity": null,
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"quality_check_configuration": null,
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"status": "ACTIVE",
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"is_seasonal": false,
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"season_start_month": null,
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"season_end_month": null,
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"is_signature_item": false,
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"created_at": "BASE_TS",
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"updated_at": "BASE_TS",
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"created_by": "c1a2b3c4-d5e6-47a8-b9c0-d1e2f3a4b5c6",
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"updated_by": "c1a2b3c4-d5e6-47a8-b9c0-d1e2f3a4b5c6"
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}
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],
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"recipe_ingredients": [
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"ingredient_order": 2,
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"ingredient_group": "Líquidos",
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{
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