Gel Strength & Bloom Calculator

Perfect Gels Every Time

📖 Introduction & Instructions:

Achieving the perfect gel strength is crucial in baking, confectionery, and molecular gastronomy. Gelatin, agar, and other hydrocolloids all have different bloom strengths, which affect the firmness and texture of the final product. This calculator helps you adjust your gelatin or hydrocolloid amount to match your desired bloom strength and achieve consistent results in your recipes.

How to Use the Gel Strength & Bloom Calculator:

1️⃣ Enter your current bloom strength (e.g., 200 Bloom for gelatin).
2️⃣ Enter your target bloom strength (e.g., 250 Bloom for a firmer gel).
3️⃣ Input the recipe amount (grams or ounces).
4️⃣ Click "Calculate" to determine the adjusted amount needed.

This tool ensures your gels, jellies, and confections turn out just right! 🚀

🔬 Understanding Bloom Strength & Gel Strength

Bloom strength is a measure of gel firmness—the higher the Bloom, the firmer the gel.
A lower Bloom gelatin requires more product to achieve the same firmness as a higher Bloom gelatin.
This calculator automatically adjusts your gelatin or hydrocolloid quantity based on the Bloom strength difference.

✅ Higher Bloom = Firmer, stronger gel (e.g., gummy bears, firm custards).
✅ Lower Bloom = Softer, more elastic gel (e.g., marshmallows, soft gels).

🧪 Hydrocolloids Used in This Calculator

🥄 Gelatin (Measured in Bloom Strength)

• Best for: Gummy bears, marshmallows, jellies, mousses
• Function: Creates soft to firm elastic gels depending on Bloom strength

🌿 Agar-Agar (Measured in Gel Strength)

• Best for: Vegan jellies, firm gels, dairy-free custards
• Function: Creates a firmer, more brittle gel compared to gelatin

🍏 Pectin (HM & LM Pectin)

• Best for: Jams, jellies, fruit-based gelling
• Function: Thickens fruit-based gels with sugar or calcium activation

🌀 Carrageenan (Kappa & Iota)

• Best for: Dairy-based gels, plant-based gel desserts
• Function: Creates creamy or firm textures depending on type

💡 Pro Tip:

• For firmer gels, use a higher Bloom gelatin or more agar.
• For softer, stretchier gels, use lower Bloom gelatin or adjust hydration.
• Adjust hydration and heating methods for different hydrocolloids to maximize effectiveness

Gel Strength & Bloom Calculator

Adjust gelatin and agar ratios to achieve the perfect gel strength for your recipes! Enter your **current Bloom strength**, **target Bloom strength**, and **recipe amount** to get the correct measurement.