We are always asked about Gelatine.  Which one to use and why.  Here's our basic guide.  

(Gelatine and gelatin are interchangeable) it's a matter of spelling preference.  I like the 'e'.

Gelatine Bloom strength

Gelatine is graded by its strength, known as the Bloom, from about 30 Bloom to about 300 Bloom. The gelatine powder sold in supermarkets is approximately 120 Bloom.

The Bloom is a test to measure the strength of gelatine.  The test was initially developed and patented in 1925 by Oscar T Bloom.  The bloom test identifies the weight of gelatine in grams needed to set a gel that is strong enough to withstand a plunger depressing the gel surface when pushed to 4mm.  The number of grams is called the Bloom Value.  The higher the bloom, the higher the melting and gelling points.

We carry both gold and titanium gelatine. These are more than adequate for the cooking we mere mortals do!

Gelatine Leaf Strength Guide

There are five popular types of gelatine leaves: titanium, bronze, silver, gold, and platinum. Each leaf has a different weight and, therefore, bloom strength, and gelatine leaves with higher bloom strengths will set firmer.

• Titanium Gelatine leaves have a bloom strength of 100.
• Bronze Gelatine leaves have a bloom strength of 125.
• Silver Gelatine leaves have a bloom strength of 160.
• Gold Gelatine leaves have a bloom strength of 200.
• Platinum Gelatine leaves have a bloom strength of 250.

Gelatine Measurements

One teaspoon of Gelatine Powder = 3.3 grams

One Gold gelatine Leaf = 2.2 grams – great for dairy-based deserts or deserts with alcohol  - panna cotta

One Titanium Leaf = 5 grams. Great for liquor or spirit-based preparations and for savoury gels like aspic

Ratios of gelatine to liquid

Firm Jelly: use 7 grams of gelatine to 250ml of liquid

Mid Jelly: use 7 grams of gelatine to 500ml of liquid