Gelatine Leaves - Gold Strength Leaf 12pk (24g) (Porcine) 200 Bloom - Gelita


Gelita Gold Strength Gelatine Leaves / Sheets - 12 pk

Cream cakes or tartlets, panna cotta or mousses, creams, jellies or aspics: With GELITA® PRO Leaf Gelatin you can bind and gel liquids in no time at all and turn them into a firm food. Gelita's leaf gelatin is completely odourless and tasteless and can therefore be used for all kind of recipes or dishes in desserts, bakery products as well as in savoury dishes.

Gelatine is an animal derived, high protein food ingredient (collagen) used for gelling, thickening, foam building, stabilizing, water binding etc. 

Three easy steps – soak, squeeze and melt – make leaf gelatine easy to use, and it always delivers great gelling results. And the best part: you don’t have to weigh or measure your gelatine; simply counting the required number of leaves is enough! 

Recommended Useage:   Use 6 leaves for every 500ml of liquid.

Leaf gelatine is fat and carbohydrate free. As pure protein, it is also allergen free and easy to digest. The gelatine leaf is made from porcine (pork) sources, mineral salts and water. 

(We sometimes stock the 100% bovine sourced gelatine to meet Halal and Kosher requirements - please enquire as to which variety we have in stock at present).

One leaf of Gold (200 Bloom) gelatine equals 2g.

*packaging will differ from main photo.

How to Convert this type of Gelatine for Your recipe:

Whether it’s granulated or in sheets, gelatine is one of the most widely used ingredients in any kitchen. Its low melting point and ease of use makes it one of the best gelling agents. But there seems to be quite a bit of confusion when it comes to conversion in recipes for powdered vs leaf, gold strength vs titanium etc.  

Let’s first take a look at sheet gelatine. Sheet gelatine comes in many different bloom strengths 120 (titanium), 140 (bronze), 160 (silver), 200 (gold), and 230+ (platinum). The numbers are attributed to the strength and clarity of the gel. Titanium or 120 bloom gelatin is a perfectly fine gelatine that is good for foods where you don’t need to worry about the clarity/transparency. Platinum or 230+ bloom gelatine should be used for the clearest gel possible, this is best used in consomme and gummies.

Does Your Recipe call for Quantity of Sheets, or Weight Measurement of Gelatine?

One misconception is that the stronger the bloom the less gelatine you will need to use. While this is technically true, this does not mean you will need to lower the amount of sheets per recipe. One sheet from each type of gelatine will have the exact same gelling strength as another type. It is the weight of the sheets which varies, allowing for a simple swap of one sheet of gelatine for another sheet of a different strength.  The manufacturers have done the conversion for you.  Easy!

So, each sheet has the same gelling power as the others, but they weigh differently (or contain different amounts of gelatine per sheet).  Following are the weights for one sheet of each type of gelatine:-

Weight by sheet (approximately):

  • 1 Platinum = 1.75g
  • 1 Gold = 2g
  • 1 Silver = 2.5g
  • 1 Bronze = 3.5g
  • 1 Titanium = 5g

However, if your recipe states a weight measurement of a certain strength gelatine to use, but you have another strength, or you are needing to convert powdered gelatine vs leaf, then, use the chart below (read the rows from left to right, do not read down the columns).   

So for example, if your recipe calls for 10g of titanium but all you have is gold you would substitute your recipe with 7.7g of gold.  Alternately, if your recipe calls for 10g of platinum and all you have is titanium you would use 13.9g of titanium to receive the same gelling power.

Powdered gelatin is referred to in the chart above as Beef or Fish gelatine. This gelatine is typically 225 bloom and can be converted to sheet gelatine as 7 grams or 1 tablespoon (0.25 oz.) of powdered gelatin = 3 sheets leaf gelatine. Alternatively, 10 grams of titanium gelatine equates to 6.6g of powdered gelatine.

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