A Guide to Gelatin

• Posted on 30 September 2025
• By The Pastry Depot
• 0

Confused about gelatin sheets? This guide breaks down the differences in bloom strength, texture, and best uses so you can choose the right type for every recipe.

Gold, Silver & Bronze: What’s the Deal with Gelatin Grades?

If you’ve ever read a professional recipe and seen something like “2 sheets silver gelatin,” you’re not alone in wondering: what on earth is silver gelatin — and how is it different from gold or bronze? It sounds like we’re preparing for a culinary Olympics, but really, we’re just talking about bloom strength.

Let’s break it all down, so next time you’re whipping up a silky panna cotta or a glossy fruit glaze, you’ll know exactly which type of gelatin to reach for.

What Is Bloom Strength, Anyway?

“Bloom strength” is the technical term for the gelling power of gelatin. The higher the bloom number, the firmer and faster it sets. That number also affects how much gelatin you’ll need to use to get the texture you're after.

Manufacturers usually divide gelatin sheets into grades based on bloom strength: bronze, silver, gold, and sometimes platinum. These grades don’t necessarily reflect quality—they just help bakers and chefs control texture more precisely.

Here’s a quick cheat sheet:

Bronze Gelatin: Gentle and Delicate

Best for: Light creams, mousses, and custards where a soft set is desired.

Bronze gelatin has the lowest bloom strength of the bunch. That means it sets up softly, making it perfect for delicate desserts that should melt in your mouth, not bounce on the plate. Think classic panna cotta, creamy flans, or yogurt-based desserts. Because it’s a bit more forgiving, it’s great when you want that barely-there wobble.

Fun fact: Bronze sheets are actually heavier than gold ones, even though they gel less strongly. So if you’re converting between types, don’t go by sheet count—go by weight.

Silver Gelatin: The Middle Ground

Best for: Just about everything.

Silver gelatin is the workhorse of the pastry world. With a balanced bloom strength, it’s strong enough to hold its shape in molded desserts, but not so firm that it ruins the texture. It’s commonly used in European recipes and considered a reliable go-to when a specific grade isn’t listed.

You’ll find silver gelatin in things like marshmallows, jellies, stabilized whipped creams, or fruit-based gels that need to slice cleanly but still feel smooth.

Gold Gelatin: Stronger, Cleaner, Glossier

Best for: Glazes, jellies, and sharp presentation pieces.

Gold gelatin gives you a firmer set and a super clean cut—perfect for things like mirror glazes, fruit gels, or layered entremets where definition matters. It also has a slightly lighter color, which is ideal when you’re working with clear or pastel-colored ingredients.

Because of its higher bloom strength, gold gelatin sets up faster and holds its shape better, even in thinner layers. It’s the favorite among pastry chefs for precise presentation.

Platinum Gelatin: The Heavy Hitter

Best for: High-precision molds or when maximum gelling power is needed.

Platinum gelatin isn’t as common in home kitchens, but it’s worth mentioning. With the highest bloom strength of all, it sets very firmly with less material—making it a good choice for very delicate molds, highly transparent gels, or low-moisture applications where other grades might fall short.

How to Use Sheet Gelatin

No matter the type, sheet gelatin works the same way: 1. Soak the sheets in cold water for 5–10 minutes until they’re soft. 2. Squeeze out excess water. 3. Dissolve the sheets in warm (not boiling) liquid.

Pro tip: Never boil gelatin—it loses its setting power above about 212°F (100°C).

Converting Between Grades

Because the bloom strength and sheet weight vary, don’t swap sheets 1:1 between grades. If a recipe calls for silver but you only have gold, you’ll need fewer sheets of gold to achieve the same set.

If you're unsure, use a weight-based ratio or bloom strength calculator, or start with 0.6–1% gelatin by weight relative to your total liquid, adjusting based on desired firmness.

Final Thoughts

Whether you’re making a silky mousse or a show-stopping jelly dome, understanding the differences between bronze, silver, and gold gelatin gives you more control over texture and presentation. It’s a small detail that makes a big difference—and once you start playing with different grades, you’ll never go back to guessing.

Whatever type of gelatin you need, you can find them all right here at The Pastry Depot!