Gelatin Bloom & Set Ratio Calculator

How it works

Gelatin = firmness rate × (liquid ÷ 500 ml) · Rates per 500 ml: soft 5 g, panna cotta 6 g, standard 8 g, firm 12 g · Powder bloom water ≈ 5 × gelatin · Sheets ≈ gelatin ÷ 2 g

Gelatin sets liquids in proportion to its weight, so firmness is a matter of grams per volume — a panna cotta uses just enough to barely hold its shape, while an unmoldable jelly needs roughly twice that. "Blooming" means hydrating the gelatin in cold liquid first so it dissolves smoothly without lumps; powder blooms in about five times its weight of water, and sheets are simply soaked and squeezed. Never boil gelatin — high heat weakens its setting power — and note that raw pineapple, kiwi, papaya and mango contain enzymes that stop it setting unless cooked first.

Worked example

To set 500 ml of liquid to a standard jelly, use 8 g of gelatin. As powder, bloom it in about 8 × 5 = 40 ml of cold water for five minutes, then warm gently to dissolve and stir into the liquid. That is a little over one 7 g packet, or about four 2 g sheets.

Frequently asked questions