Customer Help Center

How do I use Gelatin?

Most modernist ingredients require you to first disperse them into a liquid before you hydrate it, but gelatin is different. You have to hydrate gelatin before you can disperse it.



Hydrating gelatin is similar whether you are using gelatin powder or gelatin sheets. For both variants, you will place the gelatin into a cold liquid for about 10 minutes.  The major difference is that you will keep the powdered gelatin in the liquid and pour it all into your recipe. For the sheet gelatin, you will actually ring the water out of the sheets and so you’ll only add the sheets to the recipe and not the water.



After hydration, you can then disperse the gelatin into the liquid you’re looking to gel. The gelatin can be mixed into the liquid using a whisk or blender. The liquid you disperse the gelatin into needs to be warm – above 50C/122F.


Bloom strength

Gelatin bloom strength is a measurement of the gelatin’s strength, or potency. You purchase gelatin based on its bloom strength, but you can always use more or less of a different strength to accomplish the same results.


Gelatin sheets are easier to use in recipes because 1 sheet is equivalent to 1 sheet no matter the bloom strength (the sheets are sized to provide the same effect). 


For powders, consider the following when making conversions:


Bronze (125-155 bloom) = 3.3g per sheet

Silver (160 bloom) = 2.5g per sheet

Gold (190-220 bloom) = 2g per sheet

Platinum (235-265 bloom) = 1.7g per sheet



For powdered gelatin, use 0.5-1.0% to make soft gels. Use higher doses (typically 1.0-3.0%)to create a firmer gel.

For sheet gelatin, use 0.27-0.55 sheets per 100 grams of liquid to create soft gels. Use higher doses to create firmer gels.