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[null,null,null,null,null,null,null,null,1,null,null,"Multiplikator (wie oft soll die Rezeptur hergestellt werden)\nz.B. \"2,0  x\" Grundrezeptur oder \"4,0 x\" Brote á 570 g"]
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[null,"Vorprodukt-\nSteuerung",null,"Menge"]
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[null,"Funktionsweise der Tabelle (bitte zumindest 1x lesen)"]
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[null,"Die Tabelle dient dazu Rezepturen bequem und auf benötigte Mengen umrechnen zu können.\nUm zu sehen welche Felder ausgefüllt werden, schreiben Sie in die Zelle B6 (Eingabemodus) ein \"x\". Sodann werden alle Eingabefelder gelb markiert. Vor dem Ausdruck nimmt man das \"X\" wieder raus, so dass der Ausdruck einen komplett weißen Hintergrund hat.\n- In Spalte D werden die Mengen der einzelnen Rostoffe eingetragen\n- Spalte H enthält die Bezeichnungen der einzelnen Rohstoffe\n- In Spalte I können Sie eine Einheit auswählen. Bedenken Sie, dass Sie Rezepturen, in denen auch die Einheit \"Stück\" vorkommt, nicht auf ein bestimmtes Gewicht gerechnet werden können.\n- Spalte B bietet die Möglichkeit die Zutaten zu verschachteln. Der Buchstabe \"o\" steht für einen Oberbegriff (z.B. Sauerteig), \"u\" für die Unterzutat erster Ebene (z.B. Roggenmehl, Wasser, Anstellgut). Wollen Sie noch weiter verschachteln, verwenden Sie \"o2\" und \"u2\".\n- Im großen Feld können Sie die Informationen zur Herstellungsweise hinterlegen. Zeilenumbrüche machen Sie dort mit \"Alt\" + \"Return\".\n"]