An important element in determining the quality of gelatine is the firmness or strength of the set gel. This is characterized by the "Bloom" value. The higher the Bloom number, the stiffer the gelatine and, in general, the more expensive it will be, as compared with a lower bloom strength product. In cases where there is not enough amount of water to dissolve the gelatine completely, the mixture will form lumps.
McKenzie’s Gelatine powder has bloom strength of 210 – 240 g (Platinum strength). McK Gelatine leaves have a bloom strength of 220 – 250g (also Platinum strength).