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 be left exposed on the surface and any electrical current applied could, theoretically, ignite the charge. Also, underground moisture could also easily ruin the charge over an extended period of time. The safety fougasse design had the advantage that without the propelling charge the fougasse was sufficiently safe that it did not require a guard. Banks records that installing the charge only when there was clear danger relatively close at hand was a safety feature required to protect the public from accidents. The ammonal used for the main propellant charge is a cheap industrial explosive that is notoriously hygroscopic, becoming