Gelatin is a valuable animal-derived ingredient obtained through the processing of raw materials rich in collagen. Its unique properties have made it an indispensable element in cooking, confectionery, and the food industry for years. The presence of amino acids and the absence of fat or carbohydrates make it an excellent addition to many dishes and desserts.
One of the most important indicators of gelatin quality is Bloom strength — a parameter that determines the gelling power and hardness of the resulting gel. The higher the Bloom value, the more stable and elastic the final effect. Standard food-grade gelatin products typically have 180 Bloom, which is an optimal choice for most culinary applications.
Where does the Bloom scale come from?
The Bloom scale, a key indicator of gelatin’s gelling strength, was developed and patented in 1925 by Oscar T. Bloom. This test allows for precise determination of gel firmness by measuring the force required to press a plunger with a diameter of 0.5 inches into its surface. The plunger is immersed to a depth of 4 mm under controlled temperature conditions, and the obtained result, expressed in grams, represents the Bloom value.
Most available gelatins have a value ranging from 30–300 Bloom. The higher the value, the stronger and more stable the gel that forms, and the gelling process itself is shorter and occurs at a higher temperature. Thanks to this, gelatin with a higher Bloom value is used in more demanding recipes and applications, where precision and durability of the final product are crucial.
Gelatin 300 Bloom – what is it used for?
Gelatin with a strength of 300 Bloom stands out for its exceptional firmness and ability to form highly stable gels. Although it is less commonly used in everyday cooking, it finds broad applications in specialized industries where maximum durability and precision are essential.
One of the main areas where this product is used is character design in the film and theater industry. Thanks to its elasticity and durability, 300 Bloom gelatin works perfectly for creating realistic prosthetics, skin imitations, and other elements used during filming.
Another field where high-Bloom gelatin plays an important role is prosthetics. Its structure allows for precise reproduction of details, making it an ideal material for creating molds and prosthetic models.
Gelatin 300 Bloom is also used in ballistic testing. Due to its density and physical properties, it can successfully simulate human tissue, allowing for reliable safety testing.
How to use gelatin 240 Bloom?
Gelatin with a strength of 240 Bloom has a significantly higher gelling power than standard food-grade products. If that’s what we have on hand, to achieve the desired results, it should be used in smaller quantities — typically half to one-third of the amount used for 180 Bloom gelatin.
The best way to achieve the desired consistency is to experiment with proportions. It is recommended to start by using 50% of the standard amount and adjust as needed based on the results. Importantly, the high quality and strength of gelatin do not affect the taste of dishes, meaning that meals retain their natural flavor regardless of the amount of gelatin used.
Which Bloom value is the best?
Gelatin is an ingredient with exceptional thermal properties — at low temperatures, it forms a gel that liquefies when heated to 25–35°C. This very feature makes it possible to achieve the “melt-in-the-mouth” effect, particularly valued in confectionery.
The choice of the right Bloom value depends on the nature and purpose of the product. Different types of gelatin at the same concentration yield different results — the texture and firmness of the gel vary. If the goal is to create delicate, soft desserts such as jellies, a gelatin with a lower Bloom value works best. It allows for a more velvety consistency, which is especially desirable for cold desserts.
On the other hand, gelatin with a higher Bloom strength (from 180 upwards) is suitable wherever gel stability and durability are important — for example, in the production of mousses, creams, or professional confectionery products. It helps achieve a firmer and more elastic texture, which is crucial for products that require longer shelf life.
The final choice of Bloom value should be adjusted to the specific recipe and desired result, allowing for precise control over the texture to suit the needs of each dish.
How to determine gelatin strength? | Summary
Selecting the right gelatin is a key step in creating desserts, mousses, or jellies. The strength of gelatin, expressed in Bloom degrees, determines the hardness, elasticity, and stability of the formed gel. The higher the Bloom value, the firmer and more durable the final product.
Understanding how the Bloom scale works and what effects different strengths of gelatin produce allows for precise adjustment of recipes to individual expectations. Lighter and softer desserts pair best with lower Bloom gelatin, while products requiring firmness and durability benefit from stronger gelatin.
Experimenting with proportions and testing various gelatin types is the best way to discover the ideal texture for each dish. Whether your goal is a delicate jelly or a firm mousse, knowing the Bloom degrees allows full control over the gelling process, helping you achieve perfect results in the kitchen.
