I'm working on a job for some of my former European clients converting european food service dessert recipes from their former style to ones that can be made by the American home consumer. The metric aspect is really no problem as I've been working with and converting metric to american measurements for years.
My problem is this: how to convert the measurements for sheet gelatin to the granular type? One aspect that complicates this is the various strengths of sheet gelatine. The type we used in Switzerland was thicker, stronger and more golden in color than the gelatine sheets available for retail sale here in the US. Therefore, testing the recipes with the US type does not yield the same consistency as the Euro type.
Does anyone know of a information resource that grades and describes the differing types of sheet gelatine available and compares them to granular?

By Chefmanny (Chefmanny) on Wednesday, September 08, 2004 - 02:13 pm: Edit

Try one of the gelatin co. web sites, especially the sheet makers. They should have some type of conversion chart.
Good question!!!

By Chefmanny (Chefmanny) on Wednesday, September 08, 2004 - 02:15 pm: Edit

I found this, don't know how much it will help but......

The gel-making ability of sheet gelatin is constant no matter what its size, so four leaves equal the amount of gelatin in the standard 1/4-ounce packet sold here. Leaf gelatin dissolves a little less readily than granulated gelatin, which is surely another reason that it is not as popular in our speed-obsessed kitchens.

By Chefmanny (Chefmanny) on Wednesday, September 08, 2004 - 02:17 pm: Edit

.....also found this...

"Silver" grade leaf (sheet) gelatin from Germany. Box of 400 sheets (leaves) approximately 3" x 8". 4 sheets are equivalent to 1 envelope of Knox brand gelatin. 160 Bloom, 2.4 grams per sheet. Our customers use this product for crafts including gingerbread house windows and butterfly wings for cake decorating.

By Chefmanny (Chefmanny) on Wednesday, September 08, 2004 - 02:19 pm: Edit

and.....this....

UNDERSTANDING SHEET GELATIN
October 29, 2003

Are you confused about the difference between platinum, gold and bronze sheet gelatin? Below is some information that will answer many of the questions we've been asked.


INTRODUCING THREE LEVELS OF SHEET GELATIN


We have added Bronze and Gold levels of sheet gelatin to our Platinum level. While these new levels offer a lower cost per box, our Platinum quality gelatin is actually the most cost efficient option, with gold second, and bronze as the least cost efficient. Platinum gelatin also offers the advantage of reduced odor, better color and a finer level of clarity.


Generally, one sheet of gelatin equals approximately 2g of powder. It is recommended that you dissolve gelatin in 5-6 times its weight in cold water.

Please refer to the following chart for the specifics of each classification of gelatin:

GELATIN Sheets per box Yield Index Price per box Bloom (strength)
Bronze (018039) 300
1.00
$39.29
125-155g

Gold (018040) 500
1.67
$46.47
190-220g

Platinum (018019) 600
2.00
$52.39
235-265g



Essentially, each box contains the same weight of product, regardless of level of quality. However, for that same weight, customers get twice as many sheets per box with the Platinum level as compared with the Bronze level (Platinum sheets are thinner and more refined). In addition to doubling their number of sheets, the Platinum gelatin is a significantly higher quality product.


GENERAL SPECS

Product Numbers: 018019 (Sheet Gelatin Platinum), 018040 (Sheet Gelatin Gold), 018039 (Sheet Gelatin Bronze)
Ingredients: Pure collagenous protein
Country of Origin: Germany
Minimum Selling Unit: 1 box: 2.2 lbs / 1 kg
Preparation: Soak the required number of leaves of gelatin for about 5-7 minutes in cold water (water:gelatin ratio = 6:1). Remove and squeeze out gently. For hot masses: stir the squeezed out gelatin directly into the mass. The gelatin will dissolve immediately. For cold masses (e.g. cream): heat the squeezed out gelatin in a small saucepan and dissolve. Then stir a small amount of the cold mass into the dissolved gelatin, never the other way round. Stir this into the original cold mass and cool for at least 2-3 hours.
Applications: Use to stabilize mousses, Bavarian cream, whipped creams, pastillage and decorative doughs.
Advantages: High quality product; convenient
Shelf Life: 10 months
Storage: Cool, dry place, approx. 60-65°F, odor-free
Complementary Products: Frutta Prima fruit purees, Esprit des Alpes couvertures, Confiseur d’Or nut pastes
Link to recipes: www.auiswiss.com/recipe_main.cfm

By Kinglear (Kinglear) on Wednesday, September 08, 2004 - 02:37 pm: Edit

Thanks, Manny, for the wealth of information. Bronz, Gold and Platinum? Could they make this more confusing?
I think I'll just go back to the start, make the bavarian with the f.s. sheets as I used to, then make the recipe again with granulated gelatine until I get the right consistency. I was hoping to avoid having a big Charlotte Russe and Panna Cotta party for the neighborhood, but looks like it's either that or set up the rubber sheet, put on some Rick James and invite all my kinky friends from the L.E.S.

By Chefmanny (Chefmanny) on Wednesday, September 08, 2004 - 04:55 pm: Edit

Sounds like my kind of party!!!

By Chefgibz0 (Chefgibz0) on Wednesday, September 08, 2004 - 05:06 pm: Edit

Hey! Let the man rest in peace, would ya. He deserves it, But if ya find yourself lacking a few guests..............

By Chefmanny (Chefmanny) on Sunday, February 04, 2007 - 07:20 am: Edit

.....Ah, Rick James, now the Godfather of soul, what is this world coming to????