Gelatin conversion

Joined Aug 24, 2003
Hope someone can help -- I have a recipe for pastry cream which calls for gelatin sheets. I don't have and can't get this ingredient. Can I substitute powdered gelatin in place of the gelatin sheets? How do I make the conversion? Thanks, HelenM
Joined Feb 21, 2001
There are ten sheets of gelatin to an ounce. To be safe, I think you should buy a little bit more than an ounce of powdered gelatin and weigh out an ounce, like at the post office where they have good scales. Then use a teaspoon to portion out that ounce, and count how many teaspoons you get. Then you will know how many teaspoons equals how many leaves, and you should be able to make your dessert.
Joined Aug 24, 2003
Wow, that's service. Can't thank you enough for replying so quickly. And my husband thinks I'm wasting time at the computer! Now, to get on with dessert.:)
Joined Aug 24, 2003
Thanks to "the big hat" for the conversion "recipe" I 've got the results I need and want to share them with whomever might need to know: According to my postal scale (which may, or may not be totally accurate) there are 12 level teaspoons of gelatin per ounce, which breaks down to 1.2 tsps per sheet of gelatin. This, I think, is close enough to give me the finished product I want.

To give credit where credit is due, my husband kept count while I measured, and did the math w/pencil and paper -- I verified his figures with my calculator. Teamwork is a very good thing!

Thanks again. HelenM
Joined Dec 4, 2001
I discovered some years ago that the little envelopes of Knor gelatin you buy do not have equal amounts in each packet.

I wondered why my pumpkin chiffon turned out different every time. I measured the amount of gelatin in a few packets and discovered this truth.

Joined Feb 21, 2001
As I was scooping seemingly endless numbers of cupcakes today, it occurred to me that the two forms of gelatin are the same, weight for weight. But you still need to know how many teaspoons are in an oz in order to know how much to sub for a sheet. I work for America's largest natural and organic foods retailer and we are restricted to using one particular brand of gelatin, and it seems to be very hard to come by, for me at least. I know of two other stores that have a stash, but one guy wouldn't transfer me half of it, I had to buy the whole bag for 95 bucks, and oh yeah, can you do it before the end of this inventory period? I would love to work up a charlotte with a fruit bavarian, but without the gelatin I can only use agar powder, and I'm not clear on how much to use, or mousse base made with white chocolate and heavy cream. This guy got promoted and I think we can work something out with the guy who took his job.
Joined Aug 24, 2003
I appreciate the heads up, folks, and your willingness to share your knowledge.

Fortunately, I'm able to buy Knox gelatin in the 1 lb food service box as a "guest shopper" at a restaurant supply place in Elmhurst, NY. It's more than 300 miles round trip for us, but I keep a running list and once a year, when visiting family, we make a side trip to stock up. I'm always enthralled with the gadgets, gizmos and foodstuffs available there, and always come home with way more than I had on my list.

(In case anyone is interested, the outlet is Restaurant Depot, at 54-44 74th St. Elmhurst 11373 (718) 478-4400.)

Again, many thanks for your help.:)
Joined May 2, 2003
As it hasn't been mentioned yet in this thread... it is important to know that there are different grades of gelatin with different 'strengths' (bloom rates), so you can't assume a basic equivalence by weight between different forms of the stuff. I think the default is 'silver grade'. But there are weaker and stronger grades.
Joined Sep 10, 2006
Pls help me how is to exchange if the recipe call for 50gr gelatin powder, but I don't have it in hands, How is many gelatin sheet I can use in the replace of gelatin powder ? Tks, Dat:p
Joined Aug 17, 2006
A gelatin sheet weighs around 2-3 g depends on where you are and what brand you buy. So 50 g gelatin powder roughly converts into 17 gelatin sheets.

Hope that answers your question.
Joined Jul 18, 2002
just incase anyone is reading this post and thinking of going to restaurant depot - they have moved to a bigger and better location near the Brooklyn QUeens Expressway - not sure of the address but you can google them - they are also a national chain. I am surprised that they actually let you in not being a business or restaurant even for the day. They have a decent variety of "stuff" like caulebaut chocolate in 5kilo bars but their selections can be limited.

The conversion from sheet gelatin to powdered is good to know. I always buy some sheet gelatin on trips to Europe. Last time we went to the cash and carry which is a local wholesale place (my inlaws have a small hotel) and bought a big box of sheets. Works well for making mousses.


Kitchen Dork
Joined Jun 15, 2006
I just recently had to convert a recipe for marshmallows from using powdered gelatin to sheet. I thought I had the ratio down right, and figured it as 5 sheets=1 packet of Knox. Holy moly, my marshmallows came out like little superballs!!! It's a toy! No! It's a dessert! No! It's a toy.....No.....

So I re-figured gelatin sheets which are "silver grade" 160 bloom, weigh just a little over 2 grams each. Each Knox envelope is about 7 grams, so that means I would use about 3 sheets to equal 1 packet of Knox......

Now to go make some less-bouncy mallows......:roll:
Joined Apr 16, 2008
Gelatin sheets are hard to find. After a long search I found imported Italian gelatin at; in my opinion there is not a substitute.
Joined Feb 13, 2008
While there are variations by brand, country, quality, etc., it's actually a standard conversion. I'm surprised no one picked it up with a Google search. When it comes to making the conversion, caveat lector, standard doesn't mean perfect.

Most common rule: 1 pack of gelatin = 7.1 gms (approximately) = 1/4 oz (exactly) = 4 sheets (about) = 1 tbs granulated (about). However, note that 1 pack of gelatin usually = 2.5 (and not 3.0) tsp.

Slightly less common rule: 1-1/2 sheets of gelatin = 1 tsp granulated. This translates to: 4-1/2 sheets = 1 tbs, a 12.5% difference.

King Arthur Flour rule: 5 sheets = 1 tbs. Bogus. They ought to know better.

The erratic behavior of Knox Gelatine has everything to do with it's hygroscopic nature, the presence of unaccounted water, and humidity variance, as opposed to vagaries at Knox itself. There, 32 packs = 8 oz, on the nosie, every time. Some pros prefer sheets because a sheet's degree of hydration (after squeezing out, anyway) is a little more consistent and more consistent with "by weight" baking than volume or weight measurements of loose gelatin-- or hoping you can get every bit of gelatin out of those stupid little packs. Pros who learned their trade in Europe are also more familiar with sheet -- another good reason.

Sheet gelatin is available all over the internet including from King Arthur (expensive!). Many if not most baking supplies sell it as well. It's seldom sold at "restaurant supply" or "gourmet" shops, though. IMO, the best online product/value is "Platinum" grade from Albert Uster. Specialty Products: Albert Uster Imports -- that is, if you can handle 600 sheets at a time.

I hope this provides enough guidance to at least get you into the range.

Good luck,
Joined May 29, 2010
I have a question regarding use of gelatin sheets.

I recently tasted an out-of-this world pannecotta (sp?).  Recipe calls for gelatin sheets, not powdered Knox gelatin.  When searching for this product at a nationally-known organic grocery store, the baker there told me that they do not use gelatin sheets because they are "dirty".  I am not sure what he means -- is he referring to the animal content?  maybe just that it's not palatable to vegans and vegetarians?
Joined May 27, 2010
Gelatin is acclimated in molded desserts and salads and to thicken algid soups. The raw actual for gelatin is the artlessly occuring protein, collagen, which is commercially acquired from the meat industry (pure protein acquired from beef and dogie bones, cartilage, tendons, bark and affiliation tissue). Most bartering gelatin is produced from pig skin.
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