No not an inventor of stylish head coverings – but the inventor of an extremely simple way of making powders that became very popular. The process involved letting a thin jet of liquid fall on a very hot rotating metal cylinder which was covered in this way with a film of dried milk. Although very energy efficient drying towers have since been developed, the Hatmaker process is still in regular use in the manufacture of milk chocolate.
The lightly caramelised taste of Hatmaker powder gives this chocolate an incomparable taste, particularly appreciated by Swiss chocolatiers.
So what can one say but ... "hats off to Mr Hatmaker".
And to know more about making powdered milk (where milk is reduced from 87.5% water to less than 3%) you'll find it in French on the Maison du Lait website... or in English on wikipedia
And of course, the great advantage of powdered milk is the ability to store it, even at room temperature.
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