Gelatine powder is used in the manufacture of prosthetic gelatine when mixed with glycerin and sorbitol. It is also a component of some formulas for ageing stipple.
The strength of a gelatine is measured in Bloom and 300 bloom is the strongest. For comparison gelatine powder that you purchase in the supermarket for cookery tends to be between 100 and 225 Bloom. The size of a granule is measured in its’ Mesh size and the finer the powder the quicker and more efficiently it mixes.
Our gelatine has a 600-micron mesh size making it very fine. A standard base formula for creating your own gelatine would be:
100 grams Sorbitol
100 grams Glycerine
30 grams Gelatin 300 bloom
This is a very basic formula but if you do some research you will find variations and additional ingredients that can be added to this mixture to vary its performance.
Combine all three components in a mixing bowl and cover and, if possible, leave overnight for the gelatine powder to completely soak. The next day the mixture will still be liquid but quite thick. Microwave the bowl in bursts of a few minutes at a time and keep stirring, do not allow the mixture to boil as this may damage the gelatine. This may take some time depending on what volume of mixture you have. It is also advisable to to start with smaller test batches until you are used to the settings on your microwave. Eventually the heat will cause the components to combinecompletely. Keep dipping a mixing stick in to the mixture and putting a few drops on to a cold surface. If it stays liquid when its’ cooled, it’s not ready. Eventually, when it cools, it will set in to a rubbery lump and your gelatine will be ready to work with.
Ideally pour your mixture in to ice cube trays to make gelatine cubes. These are much easier to melt again rather than leaving a large mass to set in a bowl.
Notice: Images are for illustration purposes only, please check product size at the time of purchase.