PEKI TOOL

Gelatin converter for powder, sheets and Bloom strength

Enter the gelatin quantity specified by the recipe, its Bloom strength and form. Then choose the gelatin you have. PEKI calculates the equivalent mass and, when needed, an estimated number of sheets.

PEK METHODBloom strength matters more than sheet colour

The same mass of gelatin does not have the same gelling strength at different Bloom values. Individual sheet weight also varies by manufacturer. PEKI therefore calculates from actual mass and Bloom strength rather than colour grade alone.

Recipe quantityEnter grams or the number of sheets stated in the recipe.Source formWhether the recipe quantity is given in grams or sheets.Source sheet weight gUsed only for sheets. Copy the actual weight from the package when possible.Source BloomBloom strength of the gelatin specified by the recipe.Target formChoose whether the result should be grams or sheets.Target sheet weight gUsed only for target sheets. Enter the actual weight of one sheet.Target BloomBloom strength of the gelatin you have.

How PEKI converts gelatin

The calculation uses Bloom-strength equivalence: target mass = source mass × √(source Bloom / target Bloom). Example: 10 g of 160 Bloom gelatin ≈ 8.94 g of 200 Bloom gelatin. Final texture can also change with the formulation, acidity, alcohol, sugar and enzymes in some fresh fruits.

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