Can anyone explain gelatin bloom grades to me?
Does 240 bloom gelatin have more protein/weight than 150 bloom gelatin or is it just that the protein bonds react differently to create a stronger jelly using the same amount?
Is there a difference between using 240 bloom gelatin and using twice as much 120 bloom gelatin?
>>9349394
test
https://stellaculinary.com/cooking-videos/food-science-101/fs-003-guide-gelatin
>Is there a difference between using 240 bloom gelatin and using twice as much 120 bloom gelatin?
apparently not