How to use

1. Enter liquid volume or dessert base mass in milliliters.
2. Select gelling agent: powdered gelatin (160, 200, or 240 Bloom), leaf/sheet gelatin, or agar-agar (900 or 1200 strength).
3. Choose desired firmness: tender/silky (panna cotta, mousse), medium firm (fruit jelly, cheesecake), dense (aspic, compote insert), or gummy candy.
4. Flag whether recipe includes raw enzyme fruits (kiwi, pineapple, papaya, figs).
5. Review exact dry agent weight, sheet counts, bloom soaking water, and temperature activation instructions.

Gelatin vs Agar-Agar: Core differences

Gelatin is an animal protein providing a delicate, elastic melt-in-your-mouth texture at body temperature (~36°C / 97°F). It must never be boiled, as excessive heat denatures protein strands and destroys gelling ability.

Agar-agar is a seaweed-derived hydrocolloid. It is 3 to 4 times stronger than gelatin, sets firmly at room temperature (35–40°C), and requires 1–2 minutes of full rolling boil to activate properly.

Understanding Bloom strength

Bloom rating measures the gel rigidity of gelatin. Grocery store gelatin typically rates at 160 Bloom, professional gold gelatin at 200 Bloom, and platinum at 240 Bloom.

Higher Bloom gelatin requires smaller dosages to achieve identical firmness and sets with zero perceptible odor or flavor.

The tropical fruit enzyme problem

Fresh pineapples, kiwis, papayas, and figs contain active protease enzymes (bromelain and papain) that digest gelatin proteins and permanently prevent setting.

Simmer or microwave fresh fruit puree for 2 minutes before incorporating gelatin, or switch to agar-agar which is immune to enzymatic breakdown.