Gelatin Powder vs Sheets: The Complete Guide

Gelatin is a key ingredient in the world of baking, perfect for creating melt-in-your-mouth texture in your desserts like mousse cakes or panna cotta, marshmallows, jelly sweets. But let’s be honest, it can feel a little tricky to use at first. This complete guide will walk you through everything you need to know about gelatin.

Facts and Tips About Gelatin:

• Gelatin is an animal-based gelling agent, most commonly derived from beef, pork, or fish.
• The magic of gelatin lies in its ability to melt and reset depending on the temperature.
• It comes in two forms: sheets and powder—we’ll explore these further later.
• Never boil gelatin, as it will lose its gelling power and ruin your dish.
• Not all gelatin is equal. Gelatin is available in different bloom strengths. The “bloom” of gelatin refers to its strength—the higher the bloom, the stronger the gelatin. Some brands also classify gelatin by grade or type to indicate its strength, here are the most common:
  
  • Bronze: ~125 Bloom (lowest strength)
  • Silver: ~160 Bloom
  • Gold: ~200 Bloom
  • Platinum: ~250 Bloom (highest strength)
  
  Knox gelatin (common in USA) is approximately 225 Bloom, although this is not mentioned on the packet at the time of writing this article.
  References by grade or type are not as precise as Bloom strength. For example, gold gelatin can range between 190 and 220 Bloom depending on the brand, which may affect the final result.
• Always check the type of gelatin you are using to avoid food waste.
• Raw foods like pineapple, kiwi, papaya, guava, mango, and ginger can prevent gelatin from setting.
• Desserts made with gelatin should chill for at least eight hours, though twenty-four hours is ideal for the best results. After twenty-four hours, gelatin will not set any further.
• Be cautious with recipes that call for “one packet / envelope” of gelatin, as packet weights can vary by brand, potentially ruining the recipe.
• To find high-quality gelatin with all the necessary information, shop at specialty baking stores or Amazon, which often offer more options than traditional supermarkets.

Gelatin Sheets vs. Powder

When it comes to gelatin, you have two main options: sheets or powder.

Gelatin Sheets:

Gelatin sheets, also known as gelatin leaves, are thin, flat sheets that are translucent and often have a ribbed texture to help them dissolve more easily.

• Neutral flavor: tasteless and odorless.
• Weight variability: The weight of gelatin sheets can vary by brand and strength (e.g., 1g, 1.7g, 2g per sheet). This variability can lead to inconsistencies in your recipe if you’re not careful or if the recipe writer doesn’t specify the type or weight of sheets used.

Gelatin Powder:

Gelatin powder is a fine, granular form of gelatin. Types of Gelatin Powder:

• Unflavored Gelatin: Tasteless and odorless
• Flavored Gelatin: Pre-sweetened and flavored varieties like Jell-O.

Gelatin powder is more precise but requires careful measuring and hydration

Pro Tip: A precision scale is a baker’s best friend when working with gelatin powder. Small differences in weight can significantly affect the texture of your recipe. For the best results, use a high-precision scale that measures as small as 0.01 grams.

How to Use Gelatin? A Step-by-Step Guide

Using gelatin can seem tricky, but it’s actually simple when you break it down. Here’s how to do it:

How to Use Gelatin Sheets?

Step 1:  Hydration: Soak the gelatin sheets in a large bowl of cold water for about 10 minutes.

Step 2: Remove and Squeeze: Once softened, gently squeeze out the excess water.

Step 3: Incorporation:

• For warm mixtures: Add the hydrated gelatin directly to your warm preparation. It will dissolve easily
• For cold mixtures: Gently melt the hydrated gelatin over low heat or in the microwave before stirring it into your recipe.

Important Tip: Never boil gelatin—it will lose its gelling power and ruin your dish. The ideal preparation temperature is between 40°C (105F) and 70°C (160F).

How to Use Gelatin Powder?

Step 1: Bloom: Sprinkle gelatin powder evenly over six times its weight in cold water and mix (for example 3g of gelatin powder to 18g of water). Let it sit for 5–10 minutes to absorb the liquid. The result is called gelatin mass.

Sept 2: Incorporation:

• For warm mixtures: Add the hydrated gelatin directly to your warm preparation. It will dissolve easily.
• For cold mixtures: Gently melt the hydrated gelatin over low heat or in the microwave before stirring it into your recipe.

Important Tip: Never boil gelatin—it will lose its gelling power and ruin your dish. Your prepapration should be between 40°C (105F) and 70°C (160F).

A recipe calls for 4g of gelatin powder with a strength of 200 Bloom, but you only have gelatin with 250 Bloom.

200 ÷ 250 = 0.8. This is your multiplying factor.

4g x 0.8 = 3.2g. You need 3.2g of 250 Bloom gelatin to achieve the same result as 4g of 200 Bloom gelatin

A recipe calls for 4g of gelatin powder with a strength of 200 Bloom, but you only have gelatin with 150 Bloom.

200 ÷ 150 = 1.33. This is your multiplying factor.

4g x 1.33 = 5.3g. You need 5.3g of 150 Bloom gelatin to achieve the same result as 4g of 200 Bloom gelatin.

Common Gelatin Problems

Even the best bakers run into issues with gelatin from time to time. Here are some common problems and simple solutions to help you out:

• My gelatin isn’t setting: This usually happens if the gelatin was boiled, which destroys its gelling properties. Always keep it below boiling temperature!
• My gelatin isn’t melting: Chances are, it wasn’t properly hydrated. Make sure to fully bloom the gelatin in cold water before using it.
• My gelatin has lumps: This can happen if it wasn’t hydrated correctly or if it was added to a liquid that wasn’t warm enough. To fix this, ensure proper blooming and mix it into a warm liquid to dissolve it smoothly.

What’s the Difference Between Gelatin and Agar-Agar?

Both gelatin and agar-agar are gelling agents, so can gelatin be replaced with agar-agar? Well, they work differently and deliver distinct results:

• Gelatin:
  An animal-based ingredient that creates a soft, melt-in-your-mouth texture, making it perfect for creamy, delicate desserts. Gelatin is heat sensitive and won’t work in a boiled preparation.
• Agar-Agar:
  A plant-based alternative with 6 to 8 times the gelling power of gelatin, but don’t expect to achieve the same texture as gelatin. It forms a much firmer and more brittle gel. Agar-agar must be boiled to activate.
  

Important Tip: Agar-agar doesn’t freeze. If your recipe involves freezing, agar-agar won’t work as expected.

Conclusion:

Always, check the type of gelatin you’re using to avoid food waste.
Gelatin powder is more precise, allowing you to control the texture of your preparation. While it can be harder to find and may require shopping at a bakery or online, it’s worth the effort. Gelatin sheets are easy to use, but they can affect your recipe if you’re unsure which type the recipe creator used.