As far as I am concerned, it is related to the thickness of gelatin, the grams of each tablet and the water temperature. For example, David's gelatin tablets are 2.5g/ tablet. If they are soaked at room temperature for a long time, they will rot. This ultra-thin model is best soaked in ice water to ensure its integrity. In contrast, Bailey can soak for a little longer, because it is 5g/ tablet, and it will not rot with normal temperature water. The quality of gelatin tablets can be judged by the dosage ratio. Generally speaking, the gram ratio is liquid: gelatin tablets are 40: 1, that is, 1 tablet of 5 grams, which can coagulate 200 grams of liquid and can be solidified into good gelatin tablets. Some inferior products can only be solidified when the dosage is 20: 1 (that is, increasing the dosage of gelatine), which is a bad performance. This is purely a summary I encountered in the process of making cakes. Don't spray it where it is not professional enough.