Glossary entry (derived from question below)
French term or phrase:
alimentation en alvéoles
English translation:
feeding into bread mould compartments
Added to glossary by
Ruth Tanner
Dec 26, 2019 13:18
4 yrs ago
3 viewers *
French term
alimentation en alvéoles
French to English
Tech/Engineering
Safety
Safe food handling
This document forms part of the HACCP plan for a bread production environment, providing a record of problems and solutions with regard to food safety. The term appears in the following context.
Étape: Alimentation en alvéoles
Danger: Contamination par les filets
Cause: Filet contaminé
Mesure de maîtrise: Cuisson à postériorie (produits sur filet)
Thanks for any assistance!
Étape: Alimentation en alvéoles
Danger: Contamination par les filets
Cause: Filet contaminé
Mesure de maîtrise: Cuisson à postériorie (produits sur filet)
Thanks for any assistance!
Proposed translations
(English)
3 | compartment/cell filling | Thomas Miles |
5 -1 | alveolar feeding | hamidreza farahani (X) |
Proposed translations
2 hrs
Selected
compartment/cell filling
I assume this means filling the cells/compartments with the mixture prior to baking.
Peer comment(s):
neutral |
Tony M
: Seems likely it is soemthing close to that, though I think more context is really needed to get it exactly right.
34 mins
|
neutral |
Stephanie Benoist
: https://mae-innovation.com/Bread-filet Filet is some kind of mesh used in baking bread, so alveoles would logically be like a compartment.
1 day 5 hrs
|
4 KudoZ points awarded for this answer.
Comment: "Thanks, Thomas!"
-1
1 hr
alveolar feeding
Step: Feeding into cells
Danger: Contamination by nets
Cause: Contaminated net
Control measure: Posterior cooking (products on fillet)
Danger: Contamination by nets
Cause: Contaminated net
Control measure: Posterior cooking (products on fillet)
Peer comment(s):
disagree |
Tony M
: Too literal in this context, which requires careful interpretation.
2 hrs
|
Discussion
https://www.ajstuarts.com/shop/category/0734/bread-moulds-an...
https://www.tcfsales.com/products/c148-oblong-bread-moulds/
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.
So I suppose yes, if the perforated baking tray were not cleaned properly between use, it could be a source of contamination.
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.
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.