You can convert the recipe to use whatever gelatin you have on hand if you know the weight (MA) and Bloom strength (BA). , be it a Jell-O wreath or a pâté, you can use a different Bloom strength than what the recipe calls for, but you’ll have to do a little math. "Gelatins are measured by what is called their Bloom strength (usually labeled as bronze, silver, gold, or platinum). Taking into account the different brands of gelatine (in different countries) and their different strengths this can be quite some math. Re converting: I just googled "convert powdered gelatin to leaf gelatine", and it turns out not to be a trivial question. Here is the comment linked in the above comment: Identify that dish or ingredient: Tip of My Fork Legend
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1 packet of gelatin mods#
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1 packet of gelatin professional#
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