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MacMichael Viscosimeter. An instrument for measuring the viscosity (q.v.) of a cake flour (q.v.) suspension contained in a slowly revolving cup into which a flat disc bob suspended on a wire is inserted. The increase in the viscosity of the flour suspension with small periodic additions of lactic acid (q.v.) is recorded until it reaches a maximum value which is expressed in degrees MacMichael. Cake flours of acceptable baking performance will range in viscosity from 12¦ to 70¦ MacMichael, with the average viscosities generally falling between 40¦ and 50¦ MacMichael.