About

gelatincalculator.com is a free, independent tool that helps home cooks follow pastry recipes that specify a particular bloom strength of gelatin. It does two things: it helps you figure out what bloom strength your gelatin actually is, and it converts a recipe's gelatin quantity to match what you have.

The site exists because most existing gelatin calculators assume you already know your gelatin's bloom value. Most home cooks don't — and most consumer gelatin packaging doesn't print it. Starting with a diagnostic step before the conversion makes the tool usable without a spec sheet in hand.

Who it's for

Home cooks, pastry enthusiasts, and anyone working from a recipe that specifies a bloom value (for example, a translated French pastry book that calls for "200-bloom gelatin") using gelatin from a different source.

How the data was sourced

Sheet gelatin grades (titanium, bronze, silver, gold, platinum) correspond to published industry-standard bloom ranges used across European pastry suppliers. Those values are well-established.

The bloom value for Knox Unflavored Gelatin (~225) is not printed on retail packaging but is consistently cited across independent cooking references including David Lebovitz's How to Use Gelatin and Good Food Gourmet's All About Gelatin. We label that value "Confirmed."

For generic US grocery powder and European pastry-grade powder where the brand isn't specified, we use a typical range and label the confidence as "Typical estimate." For everything else, we label "Rough estimate" and include a plain-language disclaimer.

Independence

This site is independent and is not affiliated with any gelatin brand, manufacturer, or retailer. There are no affiliate links and no sponsored placements in the data.

Report an error or suggest a brand

If a bloom value looks wrong, or you have a brand with a published bloom strength you'd like added, email [email protected] . Please include a source — a manufacturer spec sheet, a published book, or another citation we can verify.