Gelatin with different Bloom strengths has different gelling properties. The higher the Bloom rating, the firmer the gel with the same amount of gelatin.
If a recipe specifies one Bloom strength and you have another, you need to adjust the amount of gelatin. Using the wrong amount of gelatin can lead to a texture that is either too soft or, conversely, excessively firm.
Gelatin Conversion Table by Bloom Strength
To achieve the correct consistency, use the conversion table:
| 60 | 80 | 100 | 120 | 140 | 160 | 180 | 200 | 220 | 240 | 260 | |
|---|---|---|---|---|---|---|---|---|---|---|---|
| 60 | 1 | 1.15 | 1.29 | 1.41 | 1.53 | 1.63 | 1.73 | 1.82 | 1.91 | 2 | 2.08 |
| 80 | 0.87 | 1 | 1.1 | 1.22 | 1.32 | 1.41 | 1.5 | 1.58 | 1.66 | 1.73 | 1.8 |
| 100 | 0.78 | 0.9 | 1 | 1.09 | 1.18 | 1.26 | 1.34 | 1.41 | 1.48 | 1.55 | 1.61 |
| 120 | 0.71 | 0.82 | 0.91 | 1 | 1.08 | 1.15 | 1.22 | 1.29 | 1.35 | 1.41 | 1.47 |
| 140 | 0.65 | 0.75 | 0.84 | 0.92 | 1 | 1.06 | 1.13 | 1.19 | 1.25 | 1.3 | 1.36 |
| 160 | 0.61 | 0.71 | 0.8 | 0.86 | 0.93 | 1 | 1.06 | 1.11 | 1.17 | 1.22 | 1.27 |
| 180 | 0.57 | 0.67 | 0.74 | 0.81 | 0.88 | 0.94 | 1 | 1.05 | 1.1 | 1.15 | 1.2 |
| 200 | 0.56 | 0.63 | 0.7 | 0.77 | 0.83 | 0.89 | 0.94 | 1 | 1.04 | 1.09 | 1.14 |
| 220 | 0.52 | 0.6 | 0.67 | 0.73 | 0.79 | 0.85 | 0.9 | 0.95 | 1 | 1.04 | 1.08 |
| 240 | 0.5 | 0.58 | 0.64 | 0.7 | 0.76 | 0.81 | 0.86 | 0.91 | 0.95 | 1 | 1.04 |
| 260 | 0.48 | 0.55 | 0.62 | 0.67 | 0.73 | 0.78 | 0.83 | 0.87 | 0.91 | 0.96 | 1 |
Find the column at the intersection of the Bloom strength in the recipe and the Bloom strength of your gelatin. In this column, you will find the factor to multiply the amount of gelatin in the recipe. This will give you the required amount of gelatin at your Bloom strength.
You can do this automatically by clicking this button:
Recalculate gelatin amountAlternative Method
You can also use the following formula for conversion:
(Bloom strength in the recipe / Your Bloom strength) * Amount of gelatin in the recipe
For example, if the recipe calls for 10 g of 200 Bloom gelatin, and you have 250 Bloom gelatin, the calculation would be:
(200 / 250) * 10 g = 8 g
That is, instead of 10 g of 200 Bloom gelatin, you will need 8 g of 250 Bloom gelatin.
Sources
- Gelatine Manufacturers of Europe. Standardised Methods for the Testing of Edible Gelatine
- Gelatin Manufacturers Institute of America. Gelatin Gel Strength Bloom Test
- Using near-infrared spectroscopy to determine moisture content, gel strength, and viscosity of gelatin
- Physical and Mechanical Characteristics of Gelatin-Based Films as a Potential Food Packaging Material: A Review
