[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"project-79162":3},{"id":4,"name":5,"fullName":6,"owner":7,"repo":5,"description":8,"homepage":9,"htmlUrl":9,"language":10,"languages":9,"totalLinesOfCode":9,"stars":11,"forks":12,"watchers":13,"openIssues":13,"contributorsCount":14,"subscribersCount":14,"size":14,"stars1d":14,"stars7d":15,"stars30d":16,"stars90d":14,"forks30d":14,"starsTrendScore":13,"compositeScore":17,"rankGlobal":9,"rankLanguage":9,"license":18,"archived":19,"fork":19,"defaultBranch":20,"hasWiki":21,"hasPages":19,"topics":22,"createdAt":9,"pushedAt":9,"updatedAt":23,"readmeContent":24,"aiSummary":25,"trendingCount":14,"starSnapshotCount":14,"syncStatus":15,"lastSyncTime":26,"discoverSource":27},79162,"mbbb-baker-agent","chefkannofriend-source\u002Fmbbb-baker-agent","chefkannofriend-source","Claude Code subagent for pastry recipe lookup and Baker's Percentage calculation",null,"Python",142,38,1,0,2,17,4.77,"MIT License",false,"main",true,[],"2026-06-12 02:03:49","# mbbb Baker Agent\n\nA [Claude Code](https:\u002F\u002Fclaude.ai\u002Fcode) subagent for pastry recipe lookup and Baker's Percentage calculation, built around a professional pastry recipe library.\n\n## Disclaimer\n\nThe knowledge base and technique references in this agent reflect the author's personal industry experience (18+ years in professional kitchens and fine dining consulting) and publicly available culinary science. This project is not affiliated with, endorsed by, or associated with any culinary school or educational institution. The recipe library does not contain any confidential, proprietary, or internal recipes belonging to any educational brand or institution.\n\n## What it does\n\n- **Recipe lookup** — find recipes by name (French or Chinese) or by ingredient\n- **Baker's % calculation** — express every ingredient as a percentage of the base (flour, chocolate, etc.)\n- **Recipe scaling** — scale any formula to a target batch size\n- **Technique Q&A** — answer pastry science questions (ganache ratios, mousse stability, hydrocolloid selection, etc.) using a curated knowledge base\n\n## Requirements\n\n- [Claude Code CLI](https:\u002F\u002Fclaude.ai\u002Fcode)\n- Python 3.9+\n- No external Python dependencies\n\n## Setup\n\n### 1. Copy the agent definition\n\n```bash\ncp agents\u002Fbaker.md \u002Fpath\u002Fto\u002Fyour-project\u002F.claude\u002Fagents\u002Fbaker.md\n```\n\nOr place it in `~\u002F.claude\u002Fagents\u002Fbaker.md` to make it available globally.\n\n### 2. Copy the scripts and data\n\n```bash\ncp -r scripts\u002F data\u002F \u002Fpath\u002Fto\u002Fyour-project\u002F\n```\n\n### 3. Add your own recipes\n\nDrop `.md` recipe files into:\n\n```\ndata\u002Frecipe-library\u002Fbaker\u002F_md\u002F\ndata\u002Frecipe-library\u002Fbaker\u002F_md\u002Fglm\u002F\ndata\u002Frecipe-library\u002Fbaker\u002F_md\u002Fglm\u002Fintermediate\u002F\n```\n\nSee [Recipe Format](#recipe-format) below for the expected structure. An example file is included at `data\u002Frecipe-library\u002Fbaker\u002F_md\u002Fexample-brioche.md`.\n\nThe agent always searches `intermediate\u002F` first (highest quality), then `glm\u002F`, then `_md\u002F`.\n\n## Usage\n\nOnce the agent is installed, Claude Code will automatically route pastry\u002Frecipe queries to the Baker Agent. You can also trigger it directly:\n\n```\n查一下 canele 的配方\n帮我把这个 brioche 配方缩放到 2000g 面粉\n配方库里哪些配方用到了 praliné？\n慕斯为什么不稳定？\n甘那许奶油和巧克力用什么比例？\n```\n\n### CLI tool (standalone)\n\n```bash\n# Find a recipe by name (French or Chinese both work)\npython scripts\u002Fbakers_percent.py --find charlotte\npython scripts\u002Fbakers_percent.py --find 可丽露\n\n# Find all recipes using an ingredient\npython scripts\u002Fbakers_percent.py --ingredient gélatine\npython scripts\u002Fbakers_percent.py --ingredient 吉利丁\n\n# Calculate Baker's % for a recipe\npython scripts\u002Fbakers_percent.py data\u002Frecipe-library\u002Fbaker\u002F_md\u002Fbrioche.md\n\n# Override the base ingredient\npython scripts\u002Fbakers_percent.py recipe.md --base chocolate\n\n# Scale to a target batch (base ingredient = 2000g)\npython scripts\u002Fbakers_percent.py recipe.md --scale 2000\n```\n\n## Recipe Format\n\nRecipes are Markdown files with a YAML frontmatter block. The parser handles three source formats:\n\n### Format 1 — Bilingual table (recommended)\n\n```markdown\n---\ntitre: BRIOCHE CLASSIQUE\nniveau: basique\nsource: your-source\nsource_file: recipe.1.md\n---\n\n# BRIOCHE CLASSIQUE 经典布里欧修\n\n## Pâte à Brioche 面团\n\n| Ingrédients | 食材 |\n|-------------|------|\n| 250 g de farine T45 | 250 克 T45 面粉 |\n| 150 g d'œufs | 150 克鸡蛋 |\n| 150 g de beurre | 150 克黄油 |\n```\n\n### Format 2 — Bullet list\n\n```markdown\n## Pâte\n\n- 250 g de farine\n- 150 g d'œufs\n- 150 g de beurre\n```\n\n**Frontmatter fields:**\n\n| Field | Description |\n|-------|-------------|\n| `titre` | Recipe name (used in search and output headers) |\n| `niveau` | `basique` \u002F `intermédiaire` \u002F `supérieur` |\n| `source` | Origin of the recipe |\n| `source_file` | Source file type (`recipe.1.md` = bilingual table, best for Baker's %) |\n\n## Baker's Percentage concept\n\nBaker's % expresses every ingredient as a ratio of the **base ingredient** (100%):\n\n```\nBaker's % = (ingredient weight \u002F base weight) × 100\n```\n\n| Preparation | Default base |\n|-------------|-------------|\n| Bread, brioche, tart dough | Flour (`farine`) |\n| Ganache | Chocolate (`chocolat`) |\n| Cream-based | Largest component by weight |\n\n**Typical ranges:**\n\n| Preparation | Water% | Fat% | Sugar% | Eggs% |\n|-------------|--------|------|--------|-------|\n| Baguette    | 65–70% | 1–2% | 1–2%  | 0%    |\n| Brioche     | 25–35% | 50–70% | 15–25% | 60–80% |\n| Tart dough  | 10–20% | 50–60% | 30–40% | 15–25% |\n| Cake        | 20–40% | 40–60% | 60–80% | 50–80% |\n\n## Knowledge base\n\n`data\u002Frecipe-library\u002Fbaker\u002Fknowledge\u002F` contains technique reference files covering:\n\n| Topic | File |\n|-------|------|\n| Ganache ratios \u002F emulsification | `ganache.md` |\n| Mousse stability \u002F structure | `mousse-structure.md` |\n| Acidity control \u002F high-acid fruit | `acidity-control.md` |\n| Hydrocolloid selection and dosage | `hydrocolloids.md` |\n| Crème Pâtissière ratios | `creme-patissiere.md` |\n| Pâte Sucrée (Sablage vs Crémage) | `pate-sucree.md` |\n| Pâte à Choux \u002F leavening | `pate-a-choux.md` |\n| Caramel types and temperatures | `caramel.md` |\n| Meringue (French \u002F Swiss \u002F Italian) | `meringue.md` |\n| Praliné and croustillant bases | `praline-croustillant.md` |\n| Crème Mousseline variants | `creme-mousseline.md` |\n| Biscuit Joconde vs Dacquoise | `biscuit-joconde-dacquoise.md` |\n\n## License\n\nMIT — see [LICENSE](LICENSE).\n\nThe recipe files in `_md\u002F` are **not included** in this repository. Always ensure you have the right to digitize and use any recipe you add to this system.\n","mbbb Baker Agent 是一个用于糕点配方查找和烘焙百分比计算的 Claude Code 子代理，基于专业的糕点配方库构建。其核心功能包括通过名称或成分查找配方、计算烘焙百分比、按目标批量调整配方以及解答有关糕点科学的问题（如甘那许比例、慕斯稳定性等）。该项目使用 Python 语言开发，无需额外的外部依赖。适合于需要快速查找或调整糕点配方的专业厨师、烘焙爱好者及食品科学相关研究人员使用。","2026-06-11 03:57:30","CREATED_QUERY"]