Gelatin calculator

Sheets ⇄ grams for every type (supermarket, bronze, silver, gold, platinum), the right dose for your liquid and Bloom strength conversion.

What do you need

Your gelatin

Direction

Amount

Sheets and grams

Supermarket sheets weigh about 2 g each. Professional ones differ on purpose: bronze 3.3 g, silver 2.5 g, gold 2 g, platinum 1.7 g — weights calibrated to keep sheet-based recipes comparable across grades. The compensation is only partial though: sheet for sheet, bronze sets about 40% more liquid than platinum, so for precision weigh in grams.

How much you need

The classic dose is 0.8–1.6% of the liquid's weight: 0.8% for a soft spoonable set, 1.2% for a firm cup-served cream, 1.6% for an unmolded panna cotta or sliceable desserts. Sugar, cream and alcohol weaken the gel slightly: err on the generous side.

Bloom strength

Bloom measures gel strength (higher = stronger). If a recipe calls for 200 Bloom gelatin and yours differs, weight₂ = weight₁ × √(Bloom₁ ÷ Bloom₂) gives the equivalent amount.

Watch these ingredients

Raw pineapple, kiwi, papaya and ginger contain enzymes that digest gelatin: the dessert won't set. Briefly cooking them fixes it. Never boil gelatin: it dissolves at 50-60 °C in warm liquid.