PerfectaGelSilver Gelatin Sheets (170 Bloom) - 20 Sheets

If you have never worked with Leaf gelatin it is so much better, so far superior to using powdered gelatin. Try this it’s really terrific. The 170 is the bloom strength. Recipes will should explain it and there’s more information online if you need it. Once you use it, I don’t think you’ll go back. It blends in beautifully and does a great job. I’ve used it to set beautiful lemon curd tarts to perfection, and for other Baking needs requiring gelatin. Great product.

This is the first time I ordered and tried this product. I did a lot of searching for brands and read the reviews, and of all products that I've seen, perfecta gel have a really good reviews, so I thought to myself, why not try it and see how the outcome goes. And I tell you, base in my experience, I am really impressed how it turned out. It is a little pricey BUT the results are super worth it. I used it in to my no bake cheesecake recipe. And I tried making it with just water and sugar. It doesn't have any after taste like other named brand products and its very easy to use. Blooming time is quick if you follow the instructions on the package. This is way better than using powder.I will definitely be ordering and using this product again in the future for other use and I might try the other gelatin sheet products that this company offers.

Worked so well when constructing our ginger bread house windows! So easy to use and can cut into various shapes.

Only used once so far but was easy to use and worked well for its purpose. Made chocolate mousse for some domes in a silicone mold and it set properly when following instructions. I cut sheets and weighed them to to the recipe's specifications and found this easy to do with these sheets. No bad flavor in the end product.

Used it in a custard crème. Set well. Softened easily and incorporated well

Bought bc i couldnt found powdered gelatin in my local grocery store. Sheets worked great and was a little less messy than using the powder.

Powdered gelatin is for chumps, y'all. This stuff is the real deal and I'm never going back.I picked this up thanks to the Candy is Magic book (which I also HIGHLY recommend) and my candy making skills crushed it over the holidays. I made 10 varieties of gummies this year for friends and family, and they were all perfectly chewy and gummy! There's no discernable taste, plus you can get a clear finish if that's what you're going for!Some notes:The sheets stick together sometimes, so count carefully if you're using multiples.They have a very, very minimal yellowish hue. I found it not to be noticeable in my finished gummies, however if you want a 100% clear gummy, this isn't for you.If you're going to be soaking them, I recommend getting a wide based metal bowl and cutting the sheets in half. It will help immensely with water distribution.I found that with most recipes, if I'm short a sheet, it's all good. If I go over, the consistency gets bad.

Perfect for my Amaretto New York Cheesecake. I use a combination of eggs and this laminated gel to reduce the amount of eggs, thus avoid an "eggy" falvor.