about gelatine

[Sussan ScoolinaryTeam]

Hi @kristipetropgmail-com

Welcome to the Scoolinary community, and thank you for your question.

Silver gelatin typically has a gelling strength of about 160 Blooms. To substitute it with 180 Bloom gelatin, you’ll need to adjust the amount due to the difference in gelling power.

Here’s how to make the conversion:

1. Determine the conversion ratio: To calculate this, divide the Bloom strength of the gelatin you have (180 Blooms) by the Bloom strength of the gelatin you need (160 Blooms):

[\text{Ratio} =\frac{180}{160} = 1.125\]

2.Adjust the amount: This means you’ll need to use approximately 12.5% less of the 180 Bloom gelatin to achieve a similar gelling effect as 160 Bloom gelatin.

– If the recipe calls for 1 sheet of silver gelatin (160 Blooms), which typically weighs around 2 grams, you should use approximately:

\[\frac{2 \text{ grams}}{1.125} \approx 1.78 \text{ grams} \]

– In other words, use about 1.78 grams of 180 Bloom gelatin to replace one sheet of silver gelatin.

Alternatively, for a simpler approach, you can use a ratio of 0.89 to 1 by weight, meaning for every gram of silver gelatin required, use 0.89 grams of 180 Bloom gelatin.

We hope this information is helpful.

Best regards.

[Salma Sali]

Sussan,

Is it possible to replace this gelatin with something like Kosher gelatin? Or Agar-Agar? If yes please advice any substitutes and the ratio? 🙏

thank you

[Sussan ScoolinaryTeam]

Hi Salma.

Yes, it’s possible to substitute with Kosher gelatin.

If the Kosher gelatin you have is animal-based, it can work well as a replacement in most preparations. To adjust the amount from silver gelatin (which has a Bloom strength of 200) to a 180 Bloom gelatin, slightly increase the quantity (about 10% more). For example, if a recipe calls for 10 grams of silver gelatin, you could use about 11 grams of 180 Bloom gelatin.

In the case of agar-agar, this is a plant-based substitute with different properties. Agar-agar is much stronger and works better in recipes that require a firmer texture. Instead of silver gelatin, use roughly one-third of the amount in agar-agar. For example, if a recipe calls for 10 grams of gelatin, try using around 3-4 grams of agar-agar. However, remember that agar-agar activates at a higher temperature and doesn’t provide the same smooth texture, so it’s not ideal for all desserts, such as mousses.

Kosher gelatin is generally a good substitute in recipes like mousses, creams, and gel-based desserts, while agar-agar is more suitable for recipes that need a firmer gel, like aspics or certain types of jellies.

I hope these tips help you adjust your recipes according to the types of gelatin you have on hand.

Best regards.

[Salma Sali]

Not sure if it’s animal but it says “leaf gelatin w 170bloom”…?

[Sussan ScoolinaryTeam]

Hi Salma.

170 bloom strength is perfect for use in mousses or creamy desserts. So if you’re making one of these types of recipes, it’ll work really well.

Greetings.

[Sol Damiani]

Hey there Kristi!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

I hope Sussan’s answer helped you. Please let us know if it did.

I invite you to edit your profile name so we get to call you by it.

This is a Community that values your participation a lot: that’s why we created “Masters Game”

• Win Scoolipoints by share a pic of your own dishes in our Community > Social Feed section. If it is really cool you can snag a #ScooliStar: you’ll win 250 Scoolipoints and we’ll give you a shoutout on social media!🤩

• 🏆Check out our Challenges and score 450 Scoolipoints!

• You’ll see everything you need to know about how to win Scoolipoints here.

Let’s build a community of foodies together.

We hope you have a blast learning with Scoolinary!