Working With Gelatin 2



Note: 1) The Knox Gelatine Cookbook suggests that people should use 1 3/4:1 ratio when using molds, 2) The Knox Gelatine Cookbook and the Knox Gelatine website state that the mold should be dipped in warm water, not hot water, 3) the book and the website suggest using a sharp knife with a thin blade to loosen the edges of the gelatin from a mold

The first part of this blog post discusses making gelatin using a 1.5:1 ratio of water to envelopes of gelatin. The middle part of this blog post discusses making Knox Blox. The last part of this blog post discusses making gelatin with a 1:1 ratio, 1:2 ratio, and a 1:3 ratio. This blog post should be read after reading a blog post named Working With Gelatin 1. Gelatin made using a 1.5:1 ratio is very soft and delicate. Gelatin with this texture is probably for making foods with delicate flavors.

The internet says people measure the firmness of gelatin using a gelometer or a texture analyzer. A gelometer was supposedly invented by a man with the last name Bloom. Some information on the internet calls the process of adding gelatin to water “blooming.” A texture analyzer that I saw on YouTube measures the resistance from a rod pushing on gelatin to determine the texture of gelatin.

Using a rod is similar to using a finger. Gelatin made with a 2:1 ratio, and gelatin made with a 1.5:1 ratio is not firm. A finger pushes through the gelatin without any resistance. Knox Blox are very firm. A person must use a great amount of force to push their finger through Knox Blox. Gelatin made with a 1:1 ratio is firm. The texture of gelatin made with a 1:2 ratio or a 1:3 ratio is very firm. There is a detailed description of gelatin with 1:1, 1:2, or 1:3 ratios of water to gelatin in the last section.

1.5:1 Ratio

Gelatin made using a 1.5:1 ratio is similar to gelatin made using a 2:1 ratio.

Almost as delicate as 2:1

Gelatin made using a 1.5:1 ratio is similar to gelatin made using a 2:1 ratio.

Knox Blox

Knox Blox are very firm and edible.

1 cup water to 1,2, or 3 envelopes

Gelatin made using a 1:3 ratio creates objects that can be touched and moved without being blemished or destroyed. The gelatin made with a 1:2 ratio is more fragile. Gelatin made using a 1:2 ratio can be touched and moved, but the gelatin is easier to blemish. A 1:1 ratio makes delicate gelatin. Gelatin made using a 1:1 ratio can be damaged easily when the gelatin is touched or moved.

The texture of gelatin made with a 1:2 ratio or a 1:3 ratio is very firm. The gelatin is tough. Unless someone plans to serve the gelatin to people that will be eating with their hands, everyone should plan to use a fork and knife to eat gelatin made with these ratios. Gelatin made with a 1:3 ratio is almost as resistant to being cut as a tough cut of beef. Gelatin made with a 1:1 ratio is probably the greatest proportion of gelatin that people commonly use for foods that are not confections. People should consider making desserts with a 2:1 or 1.5:1 ratio of water to gelatin envelopes.

Consider a gelatin mold with a volume of 12 cups:

  • 1:1 ratio uses 12 gelatin envelopes (1×12), which equals 3 boxes of Knox gelatin, ~$6
  • 1:2 ratio uses 24 gelatin envelopes (2×12), which equals 6 boxes of Knox gelatin, ~$12
  • 1:3 ratio uses 36 gelatin envelopes (3×12), which equals 9 boxes of Knox gelatin, ~$18
  • 1.5:1 ratio uses 8 gelatin envelopes (12/1.5), which equals 2 boxes of Knox gelatin, ~$4
  • 2:1 ratio uses 6 gelatin envelopes (12/2), which equals 1.5 boxes of Knox gelatin, ~$4



1. The Knox Gelatine Cookbook (New York: The Benjamin Company, Inc., 1977), 7, 11.

2. “WHAT IS IT?,”  E.D.Smith® Foods, Ltd, accessed October 18, 2016,

3. “Gelatin Bloom strength measurement.” YouTube video, 5:18. Posted by “Food Technology Corporation,” October 18, 2016.

4. “GELITA – How is Gelatine made?.” YouTube video, 6:34. Posted by “GELITA AG,” October 18, 2016.


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