Contact
gelatincalculator.com is a small, independent reference site for home cooks working with gelatin. It identifies the likely bloom strength of the gelatin you have on hand and converts recipe quantities between grades and between sheets and powder. The site is built and maintained by one person, and every bloom value it publishes was checked against a manufacturer spec sheet, a published cookbook, or several independent references before it went in.
The best reason to write is a correction. If a bloom value on the site looks wrong, if a conversion produces a result that does not match what a recipe or supplier says, or if you find a broken link, a typo, or a page that will not load, please tell me. Corrections to conversion data are the most useful mail I get — please include the source you are working from so the value can be verified before anything is changed.
Other things worth writing about: a brand of gelatin with a published bloom strength you would like added to the lookup table, a conversion the calculator does not currently handle, or a question about how a number on the site was arrived at. General questions about using gelatin in a recipe are welcome too, though the answer will usually be a pointer to the relevant page rather than recipe-specific advice.
There is no contact form and no mailing list. Email is the only channel, and nothing you send is added to any list or shared with anyone. See the privacy policy for what the site does and does not collect.