{"text_format":"1","workbook":"xlsx","n_sheets":8,"sheets":["Übersicht","Camembert","Ziegencamembert","Camembert mit Rotschmiere","Roquefort mit Kuhmilch","Roquefort aus Schafmilch","Rotschmierekäse, Schlosskäse","Rote Ziege"],"not_rendered":{"charts":0,"images":5,"macros":1,"external_links":0,"defined_names":11,"comments":7,"pivot_tables":0},"unopened":[],"bounds":{"document_bytes":16777216,"sheet_cells":100000,"rows_first":2000,"rows_last":500,"rows_between":2000,"halvings":0,"cell_chars":16384,"cell_head_chars":4096},"cells_cut":0,"cells_raw":0,"read":"whole","date_system":"1900"}

{"sheet":"Übersicht","index":0,"n_rows":8,"n_cols":4,"rows_kept":8,"cut":false,"hidden":false,"merged":[]}
["Käseart","Kultur","Rezeptur","Link"]
["Weichkäse","Penicillium candidum","Camembert","Camembert"]
["Weichkäse","Bakterium linens/Penicillium candidum","Camembert mit Rotschmiere","Camembert mit Rotschmiere"]
["Weichkäse","Penicillium Roquefortii","Roquefort KUH","Roquefort mit Kuhmilch"]
["Weichkäse","Penicillium Roquefortii","Roquefort SCHAF","Roquefort aus Schafmilch"]
["Weichkäse","Bakterium linens","Schlosskäse","Schlosskäse"]
["Weichkäse","Penicillium candidum","Ziegencamembert","Ziegencamembert"]
["Weichkäse","Bakterium linens","Rote Ziege","Rote Ziege"]

{"sheet":"Camembert","index":1,"n_rows":27,"n_cols":13,"rows_kept":27,"cut":false,"hidden":false,"merged":[[0,9,0,11],[0,1,0,5],[0,6,0,7],[26,2,26,4]]}
["Reihenfolge","Grundrezeptur",null,null,null,null,"Vorgaben",null,"!","Aktueller Ansatz",null,null,"Beschreibung"]
["Prozedurschritt","Zutat","Spezifikation","Menge in Gramm","Menge in ml","Tropfen","Temperatur","Dauer ","Ansatz Milch in Liter","Gramm benötigt","ml benötigt","Tropfen","Vorgang"]
[1,"Milch","Vollmilch/Rohmilch",1000,{"$f":"D3","v":1000},null,null,null,1,{"$f":"D3*$I$3","v":1000},{"$f":"ROUND(E3*$I$3,2)","v":1000},null,"Vorbereitung"]
[2,"Calciumchlorid in ml",0.34,0.1,{"$f":"0.1/C4","v":0.29411764705882354},null,null,null,null,0.1,{"$f":"ROUND(E4*$I$3,2)","v":0.28999999999999998},{"$f":"ROUND(K4/0.05,0)","v":6},"Vorbereitung"]
[3,"Camembertkultur","L. camembertii, nach Herstellerangaben aufgelöst",null,null,null,null,null,null,0,{"$f":"E5*$I$3","v":0},null,"Vorbereitung"]
[4,"Vorsäuerung","Saure/Buttermilch, alternativ: Säuerungskultur",{"$f":"D3*0.03","v":30},{"$f":"D6","v":30},null,null,null,null,30,30,null,"Vorbereitung"]
[5,"Wasser",null,{"$f":"D3/10","v":100},{"$f":"D7","v":100},null,null,null,null,100,100,null,"Vorbereitung"]
[6,null,null,null,null,null,"22-25°","30 min",null,null,0,null,"Inkubation"]
[7,null,null,null,null,null,"30-34°","15 min",null,null,0,null,"Wärmen"]
[8,"Lab flüssig","1:15000",2,0.2,6,"34-35°",null,null,null,{"$f":"E10*$I$3","v":0.2},{"$f":"F10*$I$3","v":6},"Einlaben"]
[9,null,null,null,null,null,"34-35°","45-60 min",null,null,null,null,"Dicklegen"]
[10,null,null,null,null,null,"34-35°",null,null,null,null,null,"Schnittprobe"]
[11,null,"mit flacher Schöpfkelle, gelocht",null,null,null,"34-35°",null,null,null,null,null,"Verschöpfen oder Schneiden"]
[12,null,"Zylinder mit Deckel",null,null,null,"34-35°",null,null,null,null,null,"Formen"]
[13,null,null,null,null,null,"20°",null,null,null,null,null,"Abtropfen"]
[14,null,null,null,null,null,"20°","24h",null,null,null,null,"Wenden"]
[15,"Salzlösung mit Kultur",0.2,null,null,null,"20°","60-120 min",null,null,null,null,"Salzen"]
[16,null,null,null,null,null,"Kühl","2 Tage",null,null,null,null,"Trocknen"]
[17,null,null,null,null,null,"Kühl","2x/Tag",null,null,null,null,"Wenden"]
[18,"Camembertkultur, nach Angabe, in Sprühflasche","L. camembertii, nach Herstellerangaben aufgelöst",null,null,null,"Kühl",null,null,null,null,null,"1. Impfen"]
[19,null,null,null,null,null,"Kühl","1-2h",null,null,null,null,"Trocknen"]
[null,null,null,null,null,null,"Kühl",null,null,null,null,null,"Wenden"]
[20,"Camembertkultur, nach Angabe, in Sprühflasche","L. camembertii, nach Herstellerangaben aufgelöst",null,null,null,"Kühl",null,null,null,null,null,"2. Impfen"]
[21,null,null,null,null,null,"Kühl","1-2h",null,null,null,null,"Trocknen"]
[22,null,"in Reifekammer, mit Kultur vorbehandelt",null,null,null,"12-15° bei 95%RH","3 Wochen+",null,null,null,null,"Reifen"]
[]
[null,null,"Zu erwartende Ausbeute",null,null,{"$f":"4.5/35*J3","v":128.57142857142856}]

{"sheet":"Ziegencamembert","index":2,"n_rows":28,"n_cols":13,"rows_kept":28,"cut":false,"hidden":false,"merged":[[0,1,0,5],[0,6,0,7],[0,9,0,11],[27,2,27,4]]}
["Reihenfolge","Grundrezeptur",null,null,null,null,"Vorgaben",null,"!","Aktueller Ansatz",null,null,"Beschreibung"]
["Prozedurschritt","Zutat","Spezifikation","Menge in Gramm","Menge in ml","Tropfen","Temperatur","Dauer ","Ansatz Milch in Liter","Gramm benötigt","ml benötigt","Tropfen","Vorgang"]
[1,"Ziegenmilch","Vollmilch/Rohmilch",1000,{"$f":"D3","v":1000},null,null,null,3,{"$f":"D3*$I$3","v":3000},{"$f":"ROUND(E3*$I$3,2)","v":3000},null,"Vorbereitung"]
[2,"Calciumchlorid in ml",0.34,0.05,{"$f":"D4/C4","v":0.14705882352941177},null,null,null,null,0.15000000000000002,{"$f":"ROUND(E4*$I$3,2)","v":0.44},{"$f":"ROUND(K4/0.05,0)","v":9},"Vorbereitung"]
[3,"Camembertkultur","L. camembertii, nach Herstellerangaben aufgelöst",null,null,null,null,null,null,0,0,null,"Vorbereitung"]
[4,"Vorsäuerung","Saure/Buttermilch, alternativ: Säuerungskultur",{"$f":"D3*0.03","v":30},{"$f":"D6","v":30},null,"30-33°",null,null,90,90,null,"Vorbereitung"]
[5,"Wasser",null,{"$f":"D3/10","v":100},{"$f":"D7","v":100},null,"30-33°",null,null,300,300,null,"Vorbereitung"]
[6,null,null,null,null,null,"30-33°","30 min",null,null,0,null,"Inkubation"]
[7,null,null,null,null,null,"30-33°","15 min",null,null,0,null,"Wärmen"]
[8,"Lab flüssig","1:15000",1,0.1,4,"34°",null,null,null,{"$f":"E10*$I$3","v":0.30000000000000004},{"$f":"F10*$I$3","v":12},"Einlaben"]
[9,null,null,null,null,null,"34°","45-60 min",null,null,null,null,"Dicklegen"]
[10,null,null,null,null,null,"34°",null,null,null,null,null,"Schnittprobe"]
[12,null,"Verschöpfen",null,null,null,"34°",null,null,null,null,null,"Verschöpfen; alternativ grob schneiden"]
[13,null,null,null,null,null,"34°","40 min",null,null,null,null,"Rühren"]
[14,null,"Zylinder",null,null,null,"34°",null,null,null,null,null,"Formen"]
[15,null,null,null,null,null,"20°",null,null,null,null,null,"Abtropfen"]
[16,null,null,null,null,null,"20°","24h",null,null,null,null,"Wenden"]
[17,"Salzlösung mit Kultur",0.2,null,null,null,"20°","60-120 min",null,null,null,null,"Salzen"]
[18,null,null,null,null,null,"Kühl","2 Tage",null,null,null,null,"Trocknen"]
[19,null,null,null,null,null,"Kühl","2x/Tag",null,null,null,null,"Wenden"]
[20,"Camembertkultur, nach Angabe, in Sprühflasche","L. camembertii, nach Herstellerangaben aufgelöst",null,null,null,"Kühl",null,null,null,null,null,"1. Impfen"]
[21,null,null,null,null,null,"Kühl","1-2h",null,null,null,null,"Trocknen"]
[22,null,null,null,null,null,"Kühl",null,null,null,null,null,"Wenden"]
[23,"Camembertkultur, nach Angabe, in Sprühflasche","L. camembertii, nach Herstellerangaben aufgelöst",null,null,null,"Kühl",null,null,null,null,null,"2. Impfen"]
[24,null,null,null,null,null,"Kühl","1-2h",null,null,null,null,"Trocknen"]
[25,null,"in Reifekammer, mit Kultur vorbehandelt",null,null,null,"12-15° bei 95%RH","3 Wochen+",null,null,null,null,"Reifen"]
[]
[null,null,"Zu erwartende Ausbeute",null,null,{"$f":"4.5/35*J3","v":385.71428571428567}]

{"sheet":"Camembert mit Rotschmiere","index":3,"n_rows":27,"n_cols":13,"rows_kept":27,"cut":false,"hidden":false,"merged":[[0,1,0,5],[0,6,0,7],[0,9,0,11],[26,2,26,4]]}
["Reihenfolge","Grundrezeptur",null,null,null,null,"Vorgaben",null,"!","Aktueller Ansatz",null,null,"Beschreibung"]
["Prozedurschritt","Zutat","Spezifikation","Menge in Gramm","Menge in ml","Tropfen","Temperatur","Dauer ","Ansatz Milch in Liter","Gramm benötigt","ml benötigt","Tropfen","Vorgang"]
[1,"Milch","Vollmilch/Rohmilch",1000,{"$f":"D3","v":1000},null,null,null,1,{"$f":"D3*$I$3","v":1000},{"$f":"E3*$I$3","v":1000},null,"Vorbereitung"]
[2,"Calciumchlorid in ml",0.34,0.1,{"$f":"0.1/C4","v":0.29411764705882354},null,null,null,null,{"$f":"D4*$I$3","v":0.1},{"$f":"ROUND(E4*I3,2)","v":0.28999999999999998},{"$f":"ROUND(K4/0.05,0)","v":6},"Vorbereitung"]
[3,"Camembertkultur","L. camembertii, nach Herstellerangaben aufgelöst",null,null,null,null,null,null,{"$f":"D5*$I$3","v":0},{"$f":"E5*$I$3","v":0},null,"Vorbereitung"]
[4,"Vorsäuerung","Saure/Buttermilch, alternativ: Säuerungskultur",{"$f":"D3*0.03","v":30},{"$f":"D6","v":30},null,null,null,null,{"$f":"D6*$I$3","v":30},30,null,"Vorbereitung"]
[5,"Wasser",null,{"$f":"D3/10","v":100},{"$f":"D7","v":100},null,null,null,null,{"$f":"D7*$I$3","v":100},100,null,"Vorbereitung"]
[6,null,null,null,null,null,"20°","30 min",null,null,0,null,"Inkubation"]
[7,null,null,null,null,null,"30-34°","15 min",null,null,0,null,"Wärmen"]
[8,"Lab flüssig","1:15000",2,0.2,6,"30-34°",null,null,null,0.2,{"$f":"F10*$I$3","v":6},"Einlaben"]
[9,null,null,null,null,null,"34-35°","45-60 min",null,null,null,null,"Dicklegen"]
[10,null,null,null,null,null,"34-35°",null,null,null,null,null,"Schnittprobe"]
[11,null,"mit flacher Schöpfkelle, gelocht",null,null,null,"34-35°",null,null,null,null,null,"Verschöpfen oder Schneiden"]
[12,null,"Zylinder mit Deckel",null,null,null,"34-35°",null,null,null,null,null,"Formen"]
[13,null,null,null,null,null,"20°",null,null,null,null,null,"Abtropfen"]
[14,null,null,null,null,null,"20°","24h",null,null,null,null,"Wenden"]
[15,"Salzlösung mit Rotschmierekultur",0.2,null,null,null,"20°","60-120 min",null,null,null,null,"Salzen"]
[16,null,null,null,null,null,"Kühl","2 Tage",null,null,null,null,"Trocknen"]
[17,null,null,null,null,null,"Kühl","2x/Tag",null,null,null,null,"Wenden"]
[18,"Camembertkultur, nach Angabe, in Sprühflasche","L. camembertii, nach Herstellerangaben aufgelöst",null,null,null,"Kühl",null,null,null,null,null,"1. Impfen"]
[19,null,null,null,null,null,"Kühl","1-2h",null,null,null,null,"Trocknen"]
[null,null,null,null,null,null,"Kühl",null,null,null,null,null,"Wenden"]
[20,"Camembertkultur, nach Angabe, in Sprühflasche","L. camembertii, nach Herstellerangaben aufgelöst",null,null,null,"Kühl",null,null,null,null,null,"2. Impfen"]
[21,null,null,null,null,null,"Kühl","1-2h",null,null,null,null,"Trocknen"]
[22,null,"in Reifekammer, mit Kultur vorbehandelt",null,null,null,"12-15° bei 95%RH","3 Wochen+",null,null,null,null,"Reifen"]
[]
[null,null,"Zu erwartende Ausbeute",null,null,{"$f":"4.5/35*J3","v":128.57142857142856}]

{"sheet":"Roquefort mit Kuhmilch","index":4,"n_rows":28,"n_cols":13,"rows_kept":28,"cut":false,"hidden":false,"merged":[[0,1,0,5],[0,6,0,7],[0,9,0,11],[27,3,27,5]]}
["Reihenfolge","Grundrezeptur",null,null,null,null,"Vorgaben",null,"!","Aktueller Ansatz",null,null,"Beschreibung"]
["Prozedurschritt","Zutat","Spezifikation","Menge in Gramm","Menge in ml","Tropfen","Temperatur","Dauer ","Ansatz Milch in Liter","Gramm benötigt","ml benötigt","Tropfen","Vorgang"]
[1,"Milch","Vollmilch/Rohmilch",1000,{"$f":"D3","v":1000},null,null,null,3,{"$f":"D3*$I$3","v":3000},{"$f":"E3*$I$3","v":3000},null,"Vorbereitung"]
[2,"Obers",0.3,100,100,null,null,null,null,{"$f":"D4*$I$3","v":300},{"$f":"E4*$I$3","v":300},null,"Vorbereitung"]
[3,"Calciumchlorid in ml",0.34,0.1,{"$f":"0.1/C5","v":0.29411764705882354},null,null,null,null,{"$f":"D5*$I$3","v":0.30000000000000004},{"$f":"ROUND(E5*$I$3,2)","v":0.88},{"$f":"ROUND(K5/0.05,0)","v":18},"Vorbereitung"]
[4,"Vorsäuerung","Saure/Buttermilch, alternativ: Säuerungskultur",{"$f":"D3*0.03","v":30},{"$f":"D6","v":30},null,null,null,null,{"$f":"D6*$I$3","v":90},90,null,"Vorbereitung"]
[5,"Wasser",null,{"$f":"D3/10","v":100},{"$f":"D7","v":100},null,null,null,null,{"$f":"D7*$I$3","v":300},300,null,"Vorbereitung"]
[6,null,null,null,null,null,"20°","30 min",null,null,0,null,"Inkubation"]
[7,null,null,null,null,null,"30-34°","15 min",null,null,0,null,"Wärmen"]
[8,"Lab flüssig","1:15000",2,0.2,6,"34-35°",null,null,null,0.60000000000000009,{"$f":"F10*$I$3","v":18},"Einlaben"]
[9,null,null,null,null,null,"34-35°","45-60 min",null,null,null,null,"Dicklegen"]
[10,null,null,null,null,null,"34-35°",null,null,null,null,null,"Schnittprobe"]
[11,null,"Käseharfe oder Palette",null,null,null,"34-35°",null,null,null,null,null," Schneiden"]
[12,null,"Zylinder mit Deckel",null,null,null,"20°",null,null,null,null,null,"Verschöpfen"]
[13,"Roquefort-Kultur","Sporen trocken zwischen die Bruchlagen einstreuen",null,null,null,"20°",null,null,null,null,null,"Impfen"]
[14,null,null,null,null,null,"20°",null,null,null,null,null,"Abtropfen"]
[15,null,null,null,null,null,"20°","24h",null,null,null,null,"Wenden"]
[16,"Salz ","fest",null,null,null,"20°","60-120 min",null,null,null,null,"Salzen, in Salz wenden"]
[17,null,null,null,null,null,"Kühl","2 Tage",null,null,null,null,"Trocknen"]
[18,null,null,null,null,null,"Kühl","2x/Tag",null,null,null,null,"Wenden"]
[19,"Camembertkultur, nach Angabe, in Sprühflasche","L. camembertii, nach Herstellerangaben aufgelöst",null,null,null,"Kühl",null,null,null,null,null,"2. Impfen"]
[20,null,null,null,null,null,"Kühl","1-2h",null,null,null,null,"Trocknen"]
[21,null,"Sterilisierte Stricknadel 5mm",null,null,null,"Kühl",null,null,null,null,null,"Pikieren"]
[22,"Salzlösung",0.2,null,null,null,"Kühl",null,null,null,null,null,"Weißschimmel abwaschen"]
[23,null,"Spachtel",null,null,null,"12-15° bei 95%RH",null,null,null,null,null,"Abschaben/Wenden, Stichkanäle offenhalten"]
[24,null,"in Reifekammer, mit Kultur vorbehandelt",null,null,null,"12-15° bei 95%RH","4-6 Wochen",null,null,null,null,"Reifen, gelegetlich nachpikieren, abschaben"]
[]
[null,null,null,"Zu erwartende Ausbeute",null,null,{"$f":"4.5/35*J3","v":385.71428571428567}]

{"sheet":"Roquefort aus Schafmilch","index":5,"n_rows":25,"n_cols":13,"rows_kept":25,"cut":false,"hidden":false,"merged":[[0,1,0,5],[0,6,0,7],[0,9,0,11]]}
["Reihenfolge","Grundrezeptur",null,null,null,null,"Vorgaben",null,"!","Aktueller Ansatz",null,null,"Beschreibung"]
["Prozedurschritt","Zutat","Spezifikation","Menge in Gramm","Menge in ml","Tropfen","Temperatur","Dauer ","Ansatz Milch in Liter","Gramm benötigt","ml benötigt","Tropfen","Vorgang"]
[1,"Milch","Schafmilch 4,5% Fett",1000,{"$f":"D3","v":1000},null,null,null,3,{"$f":"D3*$I$3","v":3000},{"$f":"E3*$I$3","v":3000},null,"Vorbereitung"]
[2,"Calciumchlorid in ml",0.34,0.1,{"$f":"0.1/C4","v":0.29411764705882354},null,null,null,null,{"$f":"D4*$I$3","v":0.30000000000000004},{"$f":"ROUND(E4*$I$3,2)","v":0.88},{"$f":"ROUND(K4/0.05,0)","v":18},"Vorbereitung"]
[3,"Vorsäuerung","Saure/Buttermilch, alternativ: Säuerungskultur",{"$f":"D3*0.03","v":30},{"$f":"D5","v":30},null,null,null,null,{"$f":"D5*$I$3","v":90},{"$f":"E5*$I$3","v":90},null,"Vorbereitung"]
[4,"Wasser",null,{"$f":"D3/10","v":100},{"$f":"D6","v":100},null,null,null,null,{"$f":"D6*$I$3","v":300},300,null,"Vorbereitung"]
[5,null,null,null,null,null,"20°","30 min",null,null,0,null,"Inkubation"]
[6,null,null,null,null,null,"30-34°","15 min",null,null,0,null,"Wärmen"]
[7,"Lab flüssig","1:15000",1,0.1,4,"34-35°",null,null,null,0.30000000000000004,{"$f":"F9*$I$3","v":12},"Einlaben"]
[8,null,null,null,null,null,"34-35°","45-60 min",null,null,null,null,"Dicklegen"]
[9,null,null,null,null,null,"34-35°",null,null,null,null,null,"Schnittprobe"]
[10,null,"Käseharfe oder Palette",null,null,null,"34-35°",null,null,null,null,null," Schneiden"]
[11,null,"Zylinder mit Deckel",null,null,null,"20°",null,null,null,null,null,"Verschöpfen"]
[12,"Roquefort-Kultur","Sporen trocken zwischen die Bruchlagen einstreuen",null,null,null,"20°",null,null,null,null,null,"Impfen"]
[13,null,null,null,null,null,"20°",null,null,null,null,null,"Abtropfen"]
[14,null,null,null,null,null,"20°","24h",null,null,null,null,"Wenden"]
[15,"Salz ","fest",null,null,null,"20°","60-120 min",null,null,null,null,"Salzen, in Salz wenden"]
[16,null,null,null,null,null,"Kühl","2 Tage",null,null,null,null,"Trocknen"]
[17,null,null,null,null,null,"Kühl","2x/Tag",null,null,null,null,"Wenden"]
[18,"Camembertkultur, nach Angabe, in Sprühflasche","L. camembertii, nach Herstellerangaben aufgelöst",null,null,null,"Kühl",null,null,null,null,null,"2. Impfen"]
[19,null,null,null,null,null,"Kühl","1-2h",null,null,null,null,"Trocknen"]
[20,null,"Sterilisierte Stricknadel 5mm",null,null,null,"Kühl",null,null,null,null,null,"Pikieren"]
[21,"Salzlösung",0.2,null,null,null,"Kühl",null,null,null,null,null,"Weißschimmel abwaschen"]
[22,null,"Spachtel",null,null,null,"12-15° bei 95%RH",null,null,null,null,null,"Abschaben/Wenden, Stichkanäle offenhalten"]
[23,null,"in Reifekammer, mit Kultur vorbehandelt",null,null,null,"12-15° bei 95%RH","4-6 Wochen",null,null,null,null,"Reifen, gelegentlich nachpikieren, abschaben"]

{"sheet":"Rotschmierekäse, Schlosskäse","index":6,"n_rows":20,"n_cols":13,"rows_kept":20,"cut":false,"hidden":false,"merged":[[0,1,0,5],[0,6,0,7],[0,9,0,11],[19,3,19,5]]}
["Reihenfolge","Grundrezeptur",null,null,null,null,"Vorgaben",null,"!","Aktueller Ansatz",null,null,"Beschreibung"]
["Prozedurschritt","Zutat","Spezifikation","Menge in Gramm","Menge in ml","Tropfen","Temperatur","Dauer ","Ansatz Milch in Liter","Gramm benötigt","ml bzw. EL benötigt","Tropfen","Vorgang"]
[1,"Milch","Vollmilch/Rohmilch",1000,{"$f":"D3","v":1000},null,null,null,4,{"$f":"D3*$I$3","v":4000},{"$f":"E3*$I$3","v":4000},null,"Vorbereitung"]
[2,"Calciumchlorid in ml, so verwendet",0.34,0.1,{"$f":"0.1/C4","v":0.29411764705882354},null,null,null,null,{"$f":"D4*$I$3","v":0.4},{"$f":"ROUND(E4*I3,2)","v":1.18},{"$f":"ROUND(K4/0.05,0)","v":24},"Vorbereitung"]
[3,"Vorsäuerung","Saure/Buttermilch 1EL/l, alternativ: Säuerungskultur",10,1,null,null,null,null,"Achtung: EL",{"$f":"E5*$I$3","v":4},null,"Vorbereitung"]
[4,null,null,null,null,null,"30° konstant","3h",null,null,{"$f":"E6*$I$3","v":0},null,"Inkubation"]
[5,null,null,null,null,null,"30-32°","15 min",null,null,0,null,"Wärmen"]
[6,"Lab flüssig","1:15000",2,0.2,6,"30-32°",null,null,null,0.8,{"$f":"F8*$I$3","v":24},"Einlaben"]
[7,null,null,null,null,null,"30-32°","flott",null,null,null,null,"Dicklegen"]
[8,null,null,null,null,null,"30-32°",null,null,null,null,null,"Schnittprobe"]
[9,null,"mit flacher Schöpfkelle, gelocht",null,null,null,"30-32°",null,null,null,null,null,"Schneiden in 1,5cm Würfel"]
[10,null,null,null,null,null,"30-32°","1h",null,null,null,null,"Setzenlassen"]
[null,null,null,null,null,null,"33-35°",null,null,null,null,null,"Unter Rühren erwärmen"]
[11,null,"Zylinder mit Deckel",null,null,null,"33-35°",null,null,null,null,null,"Formen"]
[12,null,null,null,null,null,"kühl, Raumtemperatur","5h",null,null,null,null,"Abtropfen und Pressen, wenden 3-4x, steigendes Pressgewicht"]
[13,"Salz","fest",null,null,null,"kühl, Raumtemperatur",null,null,null,null,null,"Aus der Form nehmen und salzen"]
[14,null,"in Reifekammer",null,null,null,"12-15° bei 95%RH","3 -4 Wochen",null,null,null,null,"Reifen"]
[15,"Schmiere","Salzlösung 5%ig mit Rotschmierekultur",null,null,null,"12-15° bei 95%RH","täglich",null,null,null,null,"Wenden und Schmieren"]
[]
[null,null,null,"Zu erwartende Ausbeute",null,null,{"$f":"4.5/35*J3","v":514.28571428571422}]

{"sheet":"Rote Ziege","index":7,"n_rows":22,"n_cols":13,"rows_kept":22,"cut":false,"hidden":false,"merged":[[0,1,0,5],[0,6,0,7],[0,9,0,11],[19,3,19,5]]}
["Reihenfolge","Grundrezeptur",null,null,null,null,"Vorgaben",null,"!","Aktueller Ansatz",null,null,"Beschreibung"]
["Prozedurschritt","Zutat","Spezifikation","Menge in Gramm","Menge in ml","Tropfen","Temperatur","Dauer ","Ansatz Milch in Liter","Gramm benötigt","ml bzw. EL benötigt","Tropfen","Vorgang"]
[1,"Milch","Ziege",1000,{"$f":"D3","v":1000},null,null,null,3,{"$f":"D3*$I$3","v":3000},{"$f":"E3*$I$3","v":3000},null,"Vorbereitung"]
[2,"Calciumchlorid in ml, so verwendet",0.34,0.1,{"$f":"0.1/C4","v":0.29411764705882354},null,null,null,null,{"$f":"D4*$I$3","v":0.30000000000000004},{"$f":"ROUND(E4*I3,2)","v":0.88},{"$f":"ROUND(K4/0.05,0)","v":18},"Vorbereitung"]
[3,"Vorsäuerung","Saure/Buttermilch 1EL/l, alternativ: Säuerungskultur",10,1,null,null,null,null,"Achtung: EL",{"$f":"E5*$I$3","v":3},null,"Vorbereitung"]
[4,null,null,null,null,null,"30° konstant","1h",null,null,{"$f":"E6*$I$3","v":0},null,"Inkubation"]
[5,null,null,null,null,null,"32°","30 min",null,null,0,null,"Wärmen"]
[6,"Lab flüssig","1:15000",2,0.2,6,"32°",null,null,null,0.60000000000000009,{"$f":"F8*$I$3","v":18},"Einlaben"]
[7,null,null,null,null,null,"32°","flott",null,null,null,null,"Dicklegen"]
[8,null,null,null,null,null,"32°","1h",null,null,null,null,"Schnittprobe"]
[9,null,"Harfe",null,null,null,"32°",null,null,null,null,null,"Schneiden in 1,5cm Würfel"]
[10,null,null,null,null,null,"32°","1h",null,null,null,null,"Setzenlassen"]
[null,null,null,null,null,null,"35°","30 min",null,null,null,null,"Unter Rühren erwärmen"]
[11,null,"Zylinder 150mm",null,null,null,"35°",null,null,null,null,null,"Formen"]
[12,null,null,null,null,null,"kühl, Raumtemperatur","5h",null,null,null,null,"Abtropfen und Pressen, wenden 3-4x, steigendes Pressgewicht"]
[13,"Salz","Salzbad 20%ig",null,null,null,"kühl, Raumtemperatur","1h",null,null,null,null,"Aus der Form nehmen und salzen"]
[14,null,"in Reifekammer",null,null,null,"12-15° bei 95%RH","3 -4 Wochen",null,null,null,null,"Reifen"]
[15,"Schmiere","Salzlösung 5%ig mit Rotschmierekultur (B. linens)",null,null,null,"12-15° bei 95%RH","täglich",null,null,null,null,"Wenden und Schmieren"]
[]
[null,null,null,"Zu erwartende Ausbeute",null,null,{"$f":"4.5/35*J3","v":385.71428571428567}]
[]
[null,null,null,null,null,null,null,null,null," "]