SuperClear Gelatin Powder (Grenetine) - 300 Bloom Food Grade Gelatin for Cake Art, Dessert Molds - Edible, Unflavored, Ko Kosher - 2 lb. Resealable Pouch

Works as expected. I use for bird seed logs. The instructions are a bit different than knox but you can mix the same way as knox for good results.I was looking for high bloom. Less jiggle. This is good.

Worked well for me!For some dishes, I wanted a firmer gelatin than the common unflavored brand. [No disrespect, I use that product as well.] This product delivers!>.. I was making a "concept dish" as a dessert for family reunion. It involved using 16oz deli containers as the serving dish, with a base of tinted gelatin flavored with root beer flavoring, two white and red or orange 'goldfish' flavored as ice cream, and a clear gelatin filling [also flavored as root beer] in the volume of the container. It appeared as a miniature goldfish pond, but flavored as a root beer float. It was designed to mimic my sister-in-law's goldfish pond near the entrance to their house, where we were holding the Family Reunion.>.. I needed the fish to be a bit 'harder' than the 'water' or they could dissolve into the 'water' as the warm gelatin flowed into the container. [Personal experience.] And this product delivered quite well.>.. Normally I use 1 TBL of unflavored gelatin per pint of fluid as suggested by others. But using 1 TBL of this gelatin gives a much firmer, but child cut-able, texture to the fish. NOTE: milk or cream helps the gelatin be firmer also. I have attached a photo of the trial fit of the fish onto the base, so you can see the result. Only one fish is colored as that too was a trial. (Would the coloring agent tint the fish deeply, without changing the flavor? Yes it did).>.. This has worked well for me, and after making the 60 desserts, I still have a fair amount left, for other projects.

I use gelatin for keto gummi bears, cookies, shakes, and many types of bread, crackers, cup cakes. It helps make a more chewy texture, and holds batters together, like gluten does in flour. Having made a lot of pastries as an amateur, gelatin is a secret weapon for stabilizing creams, meringues (especially if using liquid egg whites), pate a choux, etc. Bloom rating is how strong the elasticity of the gelatin is. 100 bloom works but is weak. This is 300 bloom, so you need less, and is stronger. Also I don't detect any of that "gelatin" flavor, some have, and I've tried a bunch of brands. This is not the cheapest but I'd argue you don't need much. My keto gummies turn out great, and I'll continue to buy this product as long as the strength, quality, and no-flavor stays the same.

No taste. But follow directions when using. Can easily mess up and have to start over. It’s not as clear as I would like it to be and it hardens extremely fast.

Made my own ballistics gel; the finished product was lighter and easier to see than beef gelatin; pics show lighter, clearer SuperClear gelatin with 2 bullets easily visible; beef gel was more amber/brown and could barely make out the bullets unless illuminated as shown in picture. For best results, be sure to bloom the gelatin - that is, mix with cold water until dissolved and let sit for a couple hours - then slowly heat over steam, or double boiler, or in the oven, and it'll melt and then can pour into mold. For my mold I used a bulk ammo box lined with a plastic garbage bag. Worked great!

This Super Clear Gelatin is easy to use and fast setting, does a superior job of turning my regular gelatin (Jello brand) into what I call hard jello - this is a throwback to what used to be called Knox Blox from the 1970s, a product my kids at the time, loved. Now my grandchildren really like hard jello and make it at their house very often. It's a great dessert, snack or lunch box feature .......

This stuff is amazing. First time working with gelatin and it comes out crystal clear. I googled directions and ended up using 1 tablespoon for every 2 cups because I wanted the gelatin to be less watery and more flexible. My method is to-boil water-remove from heat and wait like 20 seconds-carefully stir in the gelatin powder with a whisk and be sure to sprinkle slow so clumps don’t form when mixing!After that i’ll let it cool down for about 2 or 3 minutes before pouring it into a mold.

I love the product , is a very good quality gelatine. Price is a little high for the amount.