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Flour types (#241)

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* Fine tune tables in flour types chapter

* Add list of flowcharts in ebook (#240)

* Add list of flowcharts in ebook

* Mark menu as selected on list of flowcharts

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Co-authored-by: Hendrik Kleinwaechter <hendrik.kleinwaechter@gmail.com>

* Review flour types chapter

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Co-authored-by: Hendrik Kleinwaechter <hendrik.kleinwaechter@gmail.com>
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cedounet
2023-09-27 15:12:56 +01:00
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parent 916fab0038
commit 474051f095
5 changed files with 46 additions and 46 deletions
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4
book/tables/table-flour-types.tex
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@@ -1,6 +1,6 @@
\begin{tabular}{@{}llrrr@{}}
\begin{tabular}{@{}lllll@{}}
\toprule
\thead{USA} & \thead{UK} & {\thead{Germany}} & {\thead{France}} & {\thead{Italy}} \\ \midrule
\textbf{USA} & \textbf{UK} & {\textbf{Germany}} & {\textbf{France}} & {\textbf{Italy}} \\ \midrule
Cake & Soft flour & T405 & T45 & 00 \\
All purpose & Plain flour & T550 & T55 & 0 \\
& & T812 & T80 & 1 \\

14
book/tables/table-grains-bread-making-process.tex
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@@ -1,12 +1,6 @@
\begin{tabular}{@{}>{\bfseries}lcccc@{}}
\begin{tabular}{@{}lcccc@{}}
\toprule
\thead{Grain type} & \thead{Homogenize} & \thead{Knead} & \thead{Stretch \& Fold} & \thead{Shape} \\ \midrule
Wheat & Yes & Yes & Yes & Yes \\
\textgreater{}~70\% Wheat & Yes & Yes & Yes & Yes \\
Spelt & Yes & Yes & Yes & Yes \\
Rye & Yes & No & No & No \\
Emmer & Yes & No & No & No \\
Einkorn & Yes & No & No & No \\
Rice & Yes & No & No & No \\
Corn & Yes & No & No & No \\ \bottomrule
\textbf{Grain type} & \textbf{Homogenize} & \textbf{Knead} & \textbf{Stretch \& Fold} & \textbf{Shape} \\ \midrule
Spelt, Wheat (\textgreater{}~70\%) & Yes & Yes & Yes & Yes \\
Rye, Emmer, Einkorn, Rice, Corn & Yes & No & No & No \\ \bottomrule
\end{tabular}

10
book/tables/table-overview-w-values.tex
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@@ -1,8 +1,8 @@
\begin{tabular}{@{}rcll@{}}
\toprule
\thead{W-Value} & \thead{Hydration (\%)} & \thead{Uses} & \thead{Fermentation time} \\ \midrule
0--150 & 50 & Cookies & Very short\\
150--250 & 50--60 & Cakes, Bread, Pizza & Short-Medium\\
250--350 & 60--70 & Bread, Pizza & Long \\
350+ & 70--90 & Bread, Pizza & Very long \\ \bottomrule
\textbf{W-Value} & \textbf{Hydration (\%)} & \textbf{Uses} & \textbf{Fermentation time} \\ \midrule
0--150 & 50 & Cookies & Very short \\
150--250 & 50--60 & Cakes, Bread, Pizza & Short--Medium \\
250--350 & 60--70 & Bread, Pizza & Long \\
350+ & 70--90 & Bread, Pizza & Very long \\ \bottomrule
\end{tabular}