While there are variations by brand, country, quality, etc., it's actually a standard conversion. I'm surprised no one picked it up with a Google search. When it comes to making the conversion,
caveat lector, standard doesn't mean perfect.
Most common rule: 1 pack of gelatin = 7.1 gms (approximately) = 1/4 oz (exactly) = 4 sheets (about) = 1 tbs granulated (about). However, note that 1 pack of gelatin usually = 2.5 (and not 3.0) tsp.
Slightly less common rule: 1-1/2 sheets of gelatin = 1 tsp granulated. This translates to: 4-1/2 sheets = 1 tbs, a 12.5% difference.
King Arthur Flour rule: 5 sheets = 1 tbs. Bogus. They ought to know better.
The erratic behavior of Knox Gelatine has everything to do with it's hygroscopic nature, the presence of unaccounted water, and humidity variance, as opposed to vagaries at Knox itself. There, 32 packs = 8 oz, on the nosie, every time. Some pros prefer sheets because a sheet's degree of hydration (after squeezing out, anyway) is a little more consistent and more consistent with "by weight" baking than volume or weight measurements of loose gelatin-- or hoping you can get every bit of gelatin out of those stupid little packs. Pros who learned their trade in Europe are also more familiar with sheet -- another good reason.
Sheet gelatin is available all over the internet including from King Arthur (expensive!). Many if not most baking supplies sell it as well. It's seldom sold at "restaurant supply" or "gourmet" shops, though. IMO, the best online product/value is "Platinum" grade from Albert Uster.
Specialty Products: Albert Uster Imports -- that is, if you can handle 600 sheets at a time.
I hope this provides enough guidance to at least get you into the range.
Good luck,
BDL
12-08-2006, 03:53 PM
My conversion 
