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.

Who maintains this site and how the numbers are checked

gelatincalculator.com is built and maintained by one independent editor. It is not a company, and the editor is not a food scientist. The editor's job is to find published figures, turn them into a method anyone can check, and make sure the arithmetic is right.

Every figure on the site is calculated from one data file and one conversion module. No numbers are typed into page text. Automated checks run on every build and fail it if a page's text disagrees with the data.

The conversion method, including the square-root bloom rule and where it comes from, is published in full in the method section .

The bloom data was last reviewed on 21 September 2026.

How the data was sourced

The sheet-grade figures (titanium, bronze, silver, gold, platinum) are compiled from 5 published pastry references, linked below. They agree on silver (160) and gold (200) and disagree on the softer and firmer grades, so the site shows the full spread and marks where it uses a midpoint.

• Modernist Pantry, Kitchen Alchemy, "The Confusion over Conversion" — checked 2026-09-21
• Dessertisans, "Not all gelatin are equal, convert to any type" — checked 2026-09-21
• Hungry Ghost, "Gelatin Conversion Factors" — checked 2026-09-21
• David Lebovitz, "How to Use Gelatin" — checked 2026-09-21
• Good Food Gourmet, "All About Gelatin" — checked 2026-09-21

The bloom value for Knox Unflavored Gelatin (~225) is not printed on retail packaging but is stated by 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 vetorainfo@gmail.com . Please include a source — a manufacturer spec sheet, a published book, or another citation we can verify.