A guide to converting between powdered gelatin and sheet (leaf) gelatin. Note that sheet gelatin comes in different bloom strengths (bronze, silver, gold, platinum), which affects gelling power. This chart assumes common US powdered gelatin (often Knox brand, ~225-250 bloom) and standard sheet sizes.
Powdered Gelatin (US)
Approx. Equivalent in Standard Sheets (e.g., Silver/Gold)
Notes on Usage
1 packet (1/4 oz or ~7g or ~2 1/4 - 2 1/2 tsp)
3-4 sheets (approx. 2.3-2.5g per sheet for Silver/Gold)
This sets about 2 cups (500ml) of liquid to a medium firm jelly.
1 teaspoon powdered gelatin (~2.5-3g)
1 to 1.5 sheets
Adjust based on sheet type/weight.
If Recipe Calls For:
Substitute with Powdered Gelatin:
1 Sheet (Silver/Gold, ~2.3-2.5g)
~2/3 to 3/4 teaspoon (~1.8-2.5g)
4 Sheets (Silver/Gold, ~9-10g)
~1 packet + 1/2 tsp (~9-10g)
Important Considerations for Gelatin:
Bloom Strength: This is the gelling power.
US powdered gelatin (e.g., Knox) is typically around 225-250 Bloom.
**Always try to use the type and bloom strength specified in a recipe.** If substituting, aim for an equivalent total bloom power.
Sheet Weight/Size: Standard sheets (like Silver or Gold) weigh around 2.3-2.5 grams each. Some brands/types differ.
Usage:
Powdered Gelatin: Must be "bloomed" by sprinkling over a small amount of cold liquid and letting it sit for 5-10 minutes until spongy, then dissolved in hot liquid or gently heated.
Sheet Gelatin: Must be soaked in cold water for 5-10 minutes until pliable, then gently squeezed to remove excess water before dissolving in warm liquid.
General Rule: To set 2 cups (500ml) of liquid to a standard jelly: 1 packet (7g) of powdered gelatin OR 3-4 sheets of Silver/Gold gelatin.
Acidity and certain enzymes (e.g., in fresh pineapple, kiwi, papaya) can inhibit gelatin's setting power.