Degree MacMichael (°McM)
Degree MacMichael (°McM) :
A unit used to measure the viscosity, or thickness, of chocolate. Typical values range from around 60 oMcM (very thin chocolates suitable for pouring into molds) to around 190 oMcM (very thick chocolates suitable for hand dipping or forming around a center). A MacMichael viscometer is used to make the measurement
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