The New Bakers Dozen

The The Bakers Dozen: Gelatin
By Nicz (Nicz) on Thursday, March 23, 2000 - 08:54 pm: Edit

Does anyone know the equivalent for changing from gelatin sheets to powder? I've looked everywhere for it but I can't seem to find it. Thank you.


By mikebel on Thursday, March 23, 2000 - 10:29 pm: Edit

3 gram s of powder to 1 sheet or leaf of gelatine is a good benchmark nicole

By Doucefrance (Doucefrance) on Friday, March 24, 2000 - 07:47 am: Edit

It depends on the kind of sheet gelatin, gold, bronze, they don't weigh the same...2g, check how much one sheet weighs and use the same weight of powder, but, there is a but, I suggest usi9ng a little less powder because it gives a chewy taste that you don't get with sheet gelatin.

By W.DeBord on Friday, March 24, 2000 - 08:05 am: Edit

I use .25 oz. of powder for 1 sheet of gelatin, this works great!

By Mikeh (Mikeh) on Friday, March 24, 2000 - 11:19 am: Edit

W. DeBord,

You might want to experiment with using .10 oz powder per sheet instead. You might get a better mouth feel.

By Ramodeo (Ramodeo) on Friday, March 24, 2000 - 02:34 pm: Edit

I was told once that one sheet of gelatin would give a medium-hard set to 1 cup of liquid. Does anyone know if that is accurate?

By W.DeBord on Friday, March 24, 2000 - 06:56 pm: Edit

I do alot of buffet work where I can't risk failure. I'd agree you can go to .20 oz easily but I wouldn't rest easy with .10, even though I might like less gelatin personally.

By Nicz (Nicz) on Thursday, March 30, 2000 - 07:57 pm: Edit

Thank you everyone for your imput. Mikebel, I used your conversion and it worked very well. Thanks again.

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