160 bloom, 400 sheets per box, 2.5 g per sheet
Most gelatin leaves (sheets) in the United States and Canada come from the same manufacturer in Germany: Deutch Gelatin Fabriken. They make about 80% of the worlds production of gelatin leaves.

In pastry recipes the number of sheets are called for rather than the weight. In terms of "gelifying power, or Bloom" 1 sheet of gelatin has the same strength whether it is gold, silver or bronze.

It is more accurate to measure gelatin by the piece rather than by the weight, especially if you are interchanging types.

Gelatin sheets must be softened in a liquid to be dissolved. Submerge them in a cold liquid until they completely soften. The sheets will always absorb the same amount of liquid: 1 1/2 oz (45 ml) liquid for every 9 grams of sheet gelatin. The sheets are removed once they are soft, without squeezing out the absorbed liquid. (They may be lightly pressed to remove excess liquid).

To substitute sheet gelatin in a recipe that calls for powdered, submerge the sheets in water, calculate the amount of liquid absorbed by each sheet, and figure that into your recipe. Then add the missing water to the gelatin sheets when you heat them to dissolve. For example: If the recipe instructs you to soften 2 tablespoons (18 g) of powdered gelatin in 1/2 cup (120 ml) water, substitute six gelatin sheets (6 sheets at approx. 3 grams each = 18 g), soften in enough water to cover. But, since you know they will have absorbed only 3 oz (90 ml) water, add 1 ounce (30 ml) more water.

6 sheets of Gelita Gelatin are usually enough for getting half a liter of liquid, and for crèmes containing egg yolks no more than 4 sheets are required.

Ingredients: Pure Porcine Protein