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gelatin: leaves vs powder

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I'm working on some recipes from a restaurant chef that will be used primarily by home cooks. I'll do some of my own testing on this point of comparison, but was curious if others had experience to share with regard to translating gelatin leaves to powder. I'd heard one reference that 1 envelope of powdered gelatin (2 tsp) would be used in place of 2 gelatin leaves, but one such recent test proved the powder to be stronger than the 2 leaves. Seems one glitch may be that not all gelatin leaves are created equal, different gram weights among different brands? Any input would be appreciated!

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  1. This is a complicated question because there are country differences. The following is an old news post which has the details- remember these are multiple posts, you need to follow the nesting to interpret it

    Sophie Laplante wrote:
    >
    > > pud wrote:
    > > > from my learning: 3 sheets of gelatin (which I'm assuming one blade = 1
    > > > sheet)
    > > > is equal to one packet of Knox or Jello.
    >
    > Freeston added:
    > > 1 packet (ground) gelatin equals 6 leaves (blades) of gelatin.
    >
    > It looks like there are different size sheets, and different size
    > packets (US vs Europe).
    >
    > The sheets I have at home (Ancel brand) are 1.66 g. Some sheets are
    > 1 g, some are 2 g. So the only way to go is to convert by weight.
    >
    > In France, powdered gelatin does not come in packets; in the UK
    > it appears that it does, but the packets are larger than in the US.
    >
    > (That would certainly explain a lot of the confusion.)
    >
    > One Knox powdered gelatin envelope (US) = 1/4 oz, about 7 grams.
    >
    > 1 (US) envelope = 7 g,
    > = 7 1-gram sheets,
    > = 4 1.66-gram sheets,
    > = 3 or 3 1/2 2-gram sheets.
    >
    > 1 (Europe) envelope = 11 g
    > = 11 1-gram sheets,
    > = 6.5 or 7 1.66-gram sheets
    > = 5 2-gram sheets
    >
    > Here is a URL with more information on gelatin in its various forms.
    >
    > http://www.gelatine.org/
    >
    > Note that the information is different in the various languages.
    > Can someone read the German, Italian, and Spanish versions and complete
    > the information above?
    >
    > -- Sophie Laplante -- laplante@lri.fr
    > -- Laboratoire de Recherche en Informatique
    > -- Universite Paris Sud

    In the German version, a recipe is given in which 10 leaves
    of gelatin are used or 16 g powdered gelatin.

    The gelatin leaves I have are German, and 6 leaves weigh 10
    g, so each one is 1.66etc g.

    1 Reply
    1. re: Dylan

      Many thanks, Dylan, this is great info.