6 Sheets = one envelope of powdered gelatin.
Soak the gelatin in cool water until softened, squeeze to remove the excess water, transfer to a small bowl, cover with any liquid that is called for in the recipe, gently warm it to dissolve the gelatin mass. Proceed as directed in your recipe.
Sheet Gelatin is preferred by many chefs. It produces a clearer gelled product than it's granular counterpart.
Each package contains 12 sheets