There are different types of gelatin.
It is classified as Type A when sourced from pig skin, and Type B when sourced from beef skin.
It is graded according to its strength, called its ‘bloom’.
The higher the bloom numbers, the higher the grade.
It is classified as Type A when sourced from pig skin, and Type B when sourced from beef skin.
It is graded according to its strength, called its ‘bloom’.
The higher the bloom numbers, the higher the grade.