I am searching for information about the "MacMichael" of the McM test, degrees McM and the McM viscometer. This is for a book I am researching on measurements named for actual people.
So, is (was) there a person of that name who came up with the test and system of measurements? I'm looking for full name, dates and place of birth and death, and anything else on how and why he(?) felt the need for and figured out how to, create this measureement.
A degree MacMichael (°McM) is a unit used to measure the viscosity of chocolate. Typical values range from about 60°McM (very thin and suitable for pouring into molds) to around 190°McM (very thick and suitable for hand-dipping or forming around a center). The measurement is taken with a MacMichael viscometer.