Whether it’s granulated or in sheets, gelatin is one of the most widely used ingredients in any kitchen. Its low melting point and ease of use makes it one of the best gelling agents. But there seems to be quite a bit of confusion when it comes to conversion. If a recipe calls for gelatin so you use granulated or sheet? What about the Bloom strength? What if I dont have the correct bloom sheet? What’s the meaning of life? All these questions will come up when attempting to figure out what gelatin to use. So it’s no surprise that we get asked:
“How do I convert all the types of gelatin?”
Let’s take a look at sheet gelatin. Sheet gelatin comes in many different bloom strengths 120 (titanium), 140 (bronze), 160 (silver), 200 (gold), and 230+ (platinum). The numbers are attributed to the strength and clarity of the gel. Titanium or 120 bloom gelatin is a perfectly fine gelatin that is good for foods where you don’t need to worry about the clarity, items like chaud froid. Platinum or 230+ bloom gelatin should be used for the clearest gel possible, this is best used in consomme and gummies. One misconception is that the stronger the bloom the less gelatin you will need to use. While this is technically true, this does not mean you will need to lower the amount of sheets per recipe. One sheet from each type of gelatin will have the exact same gel strength. The weight of the sheets varies which allows for them to have the same gellin power as each other. Here are the weights for one sheet of each type of gelatin.
Weight by sheet (approximately):
1 Platinum = 1.75g
1 Gold = 2g
1 Silver = 2.5g
1 Bronze = 3.5g
1 Titanium = 5g
So if you have a recipe that calls for 5 sheets of bronze and all you have is gold, you can substitute the gold 1:1 with the bronze.
Now, there are instances where sheet gelatin will be measured by weight. If you need 10g of titanium gelatin (2 sheets) your recipe will not come out right if you use 10g of gold gelatin (5 sheets). So for your viewing pleasure we have created a chart to help you out.
So for example, if your recipe calls for 10g of titanium but all you have is platinum you would use 7.1g. Alternately, if your recipe calls for 10g of platinum and all you have is titanium you would use 13.9g.
As seen above I added two types of granulated gelatin into the chart. But for most of us the first gelatin we used was store bought granulated gelatin. This gelatin is 225 bloom and can be converted to sheet gelatin pretty easily. 1 (0.25 oz.) envelope granulated gelatin = 1 tablespoon powdered gelatin = 3 sheets leaf gelatin.
Give our Tiramisu Panna Cotta recipe a try! It couples your two favorite Italian desserts into one tasty treat.