May 31, 2019
Gelatin used in food usually runs from 125 Bloom to 250 Bloom.
Add gelatin into other ingredient, first hydrate and soften it (called blooming) in cold liquid.
You can use the exciting gelatin sheet to converting into other gelatin grade if need.
following is the conversion formula allow us to use in different recipe.
example you have 5 g of silver grade 160 bloom want to convert to gold 200 bloom gelatin
160>200 bloom convert factor 1.12 =1.12 x 5 = 5.6g (5.6 g silver = 5 g 200 bloom gold grade)
if to exchange the covert from 200 > 160 bloom
0.89 x 5 =4.45g (4.45g gold = 5 g silver 160 bloom grade)
|Gelatin grade||bloom strength||convert to bloom strength||covert factor|
Hydrate gelatin in cold water. Allow to set in cooler.
Melt gelatin. Allow to set and cut to scale as needed
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