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Mint gelee

rob.ransome

quick question regarding gelatin in this recipe. It calls for 3g of 170 bloom, I only have 240 bloom (platinum grade). Is there a way to convert between the two?

I also have carrageenan iota and kappa to hand if they could be used as a substitute

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douglas_bd

No worries. I hope it helped. I think method 2 was @Chris Young's preferred conversion. Method 1 seems to be referenced more often, but I tend to think that's probably because the math is easier.

rbarmstro

Brian,

This is awesome thank you. I realize this had previously been asked, apologies...but thanks again!

rob.ransome

From what I've read, European recipes will call for platinum gelatin as standard. I'm not sure with regards to american recipes

rbarmstro

Also curious. If a recipe calls for one sheet of bloomed gelatin but gives no mention of strength, is there any industry standard? Is there that much variance between them?

douglas_bd

I keep an excel file on hand to convert gelatin bloom. There doesn't seem to be consensus on the conversion, which I take to mean it's not an exact science. That said, two different conversions that I use...

BG - Bloom Given

WG - Weight Given

BD - Bloom Desired

WD - Weight Desired

Method 1: WD = BG x WG / BD

Method 2: WD = (Square Root of BG/BD) x WG

You will get a slightly different result from each. I usually calculate both, and the average of the two to use as guidance. Depending on the application, I determine if I'd rather err on the firmer side or softer side and choose a value from within that range.

For your values, I get 2.13 g via method 1 and 2.52 g via method 2. Average of 2.32 g. I'd use that range as a starting point.