Both leaf gelatin and gelatin powder are common in daily life. Gelatin sheet is a standardized product made by dissolving gelatin granules and drying them in a flat mold. It is divided into 5 different grades according to gel strength or Bloom value: platinum, gold, silver, bronze, and titanium. The higher grade, the lighter color and more transparent it is. Regardless of the brand, dissolving two pieces of leaf gelatin with same grade in an equal amount of water will result in equally hard jellies, because will use more gelatin powder is consumed by manufacturers to compensate for its low Bloom value, and vice versa.
| Grade | Bloom value | Weight per piece(gram) |
| Platinum | 250 | 1.7 |
| Gold | 200 | 2 |
| Silver | 160 | 2.5 |
| Bronze | 140 | 3 |
| Titanium | 100 | 5 |
Leaf gelatin requires counting rather than weighing. Its standardized bloom value makes different brands interchangeable. This is more convenient than gelatin powder that needs to be weighed, and your kitchen is not messy with powder. Loved by both professional chefs and home cooks, leaf gelatin is widely adopted in households, bakeries, and restaurants.
Gelatin powder needs to be calculated and weighed based on its gel strength. Many people find this is more cumbersome than counting numbers, at least for small scale production. However, it is no longer an advantage on large scale production and it is easier to weigh large quantities of powder.
Gelatin sheet: Soak in cold water to be swollen and squeeze out any excess water before using. If there are several sheets, you need to put them into water in batches, otherwise the overlapping parts will not take in water adequately.
Gelatin powder: Add it to 5 times its own weight of cold water until it completely absorbs the water. Remember not to pour water into powder, or lumps will appear whose surfaces swell to keep water from entering the interior and to cause insufficient water absorption.