Gelatin Bloom-Strength Conversion Chart (120 – 300 Bloom)

Quick answer (TL;DR): When you substitute gelatin, multiply your original quantity by “desired Bloom ÷ current Bloom.” Example: replacing 240-Bloom with 200-Bloom → 10 g × (240➗200) = 12 g. Use the chart below for the most common grades.

Gelatin Bloom Comparison
Left: 180 Bloom – soft wobble. • Right: 260 Bloom – sliceable and firm.

Why Bloom Strength Matters

Bloom measures gel firmness: the higher the number, the stronger—and often clearer—the gel. Professional recipes specify Bloom to ensure consistent texture and set time. If you swap brands or grades, you must adjust weight accordingly.

Conversion Table

Current grade → 120 Bloom 180 Bloom 200 Bloom 240 Bloom
Target 180 Bloom × 0.67 — × 1.11 × 1.33
Target 200 Bloom × 0.60 × 0.90 — × 1.20
Target 240 Bloom × 0.50 × 0.75 × 0.83 —
Target 260 Bloom × 0.46 × 0.69 × 0.77 × 0.92

Multiply your original gelatin weight by the factor where row = target grade and column = current grade.

Practical Tips

  • Hydration: Bloom sheets/powder in 5 × weight cold water, then melt 50–60 °C.
  • Heat: Above 90 °C denatures gelatin—add it after cooking liquids have cooled slightly.
  • Acidic recipes: Increase weight 10–15 % for pH < 4 (lemon curd, passion-fruit gel).
Cape Crystal Brands Gelatin
Need firm set? Try our 250 Bloom Beef Gelatin.

FAQs Within the FAQ

Can I mix different Bloom grades?

Yes—Bloom is additive by proportion. A 50 : 50 mix of 200 Bloom and 300 Bloom yields ≈ 250 Bloom.

Do gelatin sheets and powder have the same Bloom?

Most silver sheets ≈ 160 Bloom, gold ≈ 200, platinum ≈ 230. Adjust weight using the same conversion factor.

References & Further Reading

Written by Edmund “Ed” McCormick CEO and chief formulator at Cape Crystal Brands, supplying clean-label hydrocolloids—thickeners, gelling agents, emulsifiers, and stabilizers—to chefs and food innovators worldwide. He is the author of the 592-page Beginner’s Guide to Hydrocolloids, acclaimed for turning complex food chemistry into practical, kitchen-ready know-how, and he shares further insights through free online calculators, tutorials, and his popular blog.

Last reviewed: 19 June 2025

 

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