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Granular Gelatin
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
To make granular gelatin, liquid gelatin is dehydrated and ground into fine granules. This product is also called gelatin powder. For food service, granular gelatin is sold in bulk containers usually weighing 1 lb (454 g). For domestic use, gelatin is sold in boxes of packets, each packet weighing ¼ oz (7 g).
Granular gelatin is bloomed by mixing it with a cold liquid in a ratio of roughly 1 part gelatin to 4 parts liquid by volume. The liquid can be water, stock, or a low-acid fortified wine. Granular gelatin reaches full bloom in about 10 minutes. At full bloom, the gelatin mixture appears as a solid, rubbery, grainy mass.