Fougasse (bread) in Brazil. Fougasse was traditionally used to assess the temperature of a wood fired oven. The time it would take to bake gives an idea of the oven temperature and whether the rest of the bread can be loaded. Fougasse is also a type of pastry from Monaco that is topped with almonds and nuts. It is used to make the French version of calzone, which can have cheese and small squarish strips of bacon inside the pocket made by folding over the bread. Other variations include dried fruit, Roquefort and nuts or olives and goat cheese. It is known
Flame fougasse flame fougasse was demonstrated to Clement Attlee, Maurice Hankey and General Liardet on 20 July 1940. Experiments with the flame fougasse continued and it rapidly evolved. The fuel mixture was at first 40% petrol and 60% gas-oil, a mixture calculated to be useless as a vehicle fuel. A concoction of tar, lime, and petrol gel known as 5B was also developed. "5B was dark coloured, sticky, smooth paste which burned fiercely for many minutes, stuck easily to anything with which it came in contact and did not flow on burning." Early flame fougasse designs had a complex arrangement of explosive