Ruth Tanner (asker) Jan 3, 2020:

Worth considering I've found "bread mould" used in both senses, though. See links below.

https://www.ajstuarts.com/shop/category/0734/bread-moulds-an...
https://www.tcfsales.com/products/c148-oblong-bread-moulds/

Ben Gaia Jan 3, 2020:

mouldy bread Not sure that bread *moulds* is the best term, as it evokes mouldy bread! Bread "baking tray compartments" might be an improvement.

Ruth Tanner (asker) Dec 31, 2019:

I chose "Feeding into bread mould compartments" For anyone who may be interested, I think the process is something like this (except that in my case, the bread moulds are the perforated type):
https://youtu.be/zcl_qzQNyjI?t=167

(Link starts at relevant point.)

Thanks to all for your input, and particularly to Thomas and Tony for your suggestions.

Tony M Dec 28, 2019:

@ Asker Yes, I've seen 'alvéoles' used in that way, basically meaning 'compartments' (though in this case perhaps 'troughs')

So I suppose yes, if the perforated baking tray were not cleaned properly between use, it could be a source of contamination.

Ruth Tanner (asker) Dec 28, 2019:

@Tony Yes — what I meant was that the dough could be contaminated by the pan during the proofing stage, but I see what you mean about a production line feed.

My research indicates that a "filet" is the type of pan pictured at the link below (consistent with Stephanie’s link), and the "alvéoles", I think, are the indentations that determine how many loaves the pan fits:
https://www.kingarthurflour.com/recipes/baguette-pan-baguett...

The bread can be both proofed and baked in this pan.

I’ve now discovered that despite the somewhat complicated layout of my document, there is a way of working out the order of some of the steps. They seem to be as follows.
13: Alimentation en alvéoles
14: Étuve
15: Scarification
16: Précuisson

This appears to support what you and Thomas are suggesting.

Tony M Dec 28, 2019:

@ Asker No, not really, given the syntax, and also the context — I don't see why 'holey bread' should have a great deal of bearing on 'food hygiene'
I think Thomas is thinking along the right lines — some kind of production line 'feed' that uses some kind of 'compartments' : typically, the sort of thing used for making say biscuits; the mention of 'filet' makes me think of a kind of plastic or metal 'mesh' or 'grid' that forms the 'holes' into which the dough is poured, onto a moving conveyor, and then this 'grid' lifts off, leaving just the shaped / moulded food items on the conveyor to go to baking; it would make sense that this 'grid' would get all gooey and yucky, and be a possible source of contamination.
But you see how terribly context-dependent all this is going to be.

Ruth Tanner (asker) Dec 28, 2019:

Nobody thinks it has to do with proofing? I’m wondering about this because "alvéoles" can also refer to the holes in the finished loaf, and the dough proofing that creates the "alvéoles" can take place in these perforated bread pans prior to baking. (But that’s just general information that I've found; there’s nothing about it in my source text.)