GELATINE FACTS
We use gelatine as a setting agent in so many recipes, but how much do
you really know about it? Kirsten visited a Gelita factory in Germany and
spoke with Dr. Margarethe Plotkowiak to answer all your questions.
BLOOM
Bloom is the measure of strength and clarity of gelatine. The higher the bloom value, the stronger the setting capacity and
clearer the gel.
SHEET GELATINE BLOOM WEIGHT OF 1 SHEET
(approx.)
Titanium 120 5.00 g
Bronze 140 3.50 g
Silver 160 2.50 g
Gold 200 2.00 g
Platinum 230+ 1.75 g
SHEET SUBSTITUTION
As a result of the varying bloom strength of gelatine, the weight of an individual gelatine sheet varies depending on the
type of gelatine. This ensures that they can be substituted at a 1:1 ratio without effecting the setting capacity.
E.g. 1 sheet of Titanium (5g) can be substituted for 1 sheet of Silver (2.5g)
GRANULATED GELATINE (GELATINE POWDER)
Depending on where you are located, store-bought granulated gelatine may be the most easily accessible.
Granulated gelatine is 225 bloom.
7g granulated gelatine = 3 sheets of gelatine
(2.333g granulated gelatine = 1 sheet of gelatine)
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WEIGHT CONVERSION
If the recipe you are using measures gelatine in weight rather that sheets, the following chart will come in handy!
CONVERT TO WEIGHT OF:
TITANIUM BRONZE SILVER GOLD PLATINUM GRANULATED
WEIGHT OF TITANIUM x1 x 0.7 x 0.5 x 0.4 x 0.35 x 0.47
WEIGHT OF BRONZE x 1.43 x1 x 0.71 x 0.57 x 0.5 x 0.67
WEIGHT OF SILVER x2 x 1.4 x1 x 0.8 x 0.7 x 0.93
WEIGHT OF GOLD x 2.5 x 1.75 x 1.25 x1 x 0.88 x 1.17
WEIGHT OF PLATINUM x 2.86 x2 x 1.43 x 1.14 x1 x 1.33
WEIGHT OF GRANULATED x 2.14 x 1.5 x 1.07 x 0.86 x 0.75 x1
E.g. If a recipe calls for 10g of Gold Gelatine, but all you have is Bronze Gelatine, you will multiply the weight by
1.75
Calculation: 10 x 1.75 = 17.5g Bronze Gelatine
If a recipe calls for 15g of Titanium Gelatine, but all you have Granulated Gelatine, you will multiply the weight
by 0.47
Calculation: 15 x 0.47 = 7.05g Granulated Gelatine
NOTES
Gelatine is made from boiling beef and pork skins then putting it through a rigorous clarification process to re-
move impurities, unnecessary elements, odour and taste, and finally it’s sterilised to remove any bacteria.
If you think of a rope and you start boil that rope, the strands that begin to unravel are the gelatine (protein).
Gelatine can also be made from fish, but as fish is an allergen, it is safer to use beef and pork gelatine.
Both gelatine powder and gelatine sheets (also known as gelatine leaves) are the same in quality; sheets are just
easier for patisserie and household use.
As a rule of thumb, 1 sheet of gelatine can be replaced with 1 teaspoon of gelatine powder, but it's important to
test this ratio for each recipe to get the deisred outcome.
The ratio for hydrating powered gelatine is 5 parts water: 1 part powdered gelatine.
When using powdered gelatine, pour the water over the powdered gelatine and let it set, then chop it up and add
it to your recipe at the applicable stage.
You can also create a gelatine solution (also known as gelatine mass) using 1 part gelatine: 5 parts water. This
can be refrigerated for 4-5 days or, alternately, stored in the freezer.
To hydrate the gelatine sheets, you should soak it in cold water for 5-7 minutes so that it’s soft and pliable.
Gelatine should be hydrated in cold water only. Ambient or warm water will begin to dissolve the gelatine and you
will lose some in the process.
NOTES CONTINUED PAGE 3.
Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au
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NOTES CONT...
Once you rehydrate the gelatine with water, it must be refrigerated and kept no longer than 4-5 days.
Try to avoid boiling gelatine. To be safe, do not bring it over 80°C or just below boiling point.
Overheating gelatine will cause a maillard reaction which will change the aroma, colour and the base-flavour of
the gelatine.
Fruits like pineapple, kiwi and papaya have an enzyme that will break down the protein of the gelatine, so they
will need to be heated or preserved in a can to kill the enzyme before using them with gelatine.
Ingredients which are high in acidity can affect the setting ability of gelatine. It will still set, but it may be less
firm so you will need to test and adjust your recipes accordingly.
Stored correctly, dehydrated gelatine will keep for at least 5 years.
Alcohol affects the setting ability of the gelatine. An old rule of thumb is to double the gelatine when using it
with alcohol.
You can purchase gelatine sheets here.
Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au
Copyright ©2019 Savour Chocolate & Patisserie School. All rights reserved.
