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Pop up mix plain

Ready to use milk protein based pop-up mix with egg compound, available in bright white, fluoro orange, fluoro pink and plain.

from  8,49

  •  Ready to use
  •  No need for eggs, as this mix contains egg compound powder
  •  Easy rolling
  •  Great buoyancy

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Description

Pop up mix Plain

Ready-to-use milk protein-based pop-up mix with egg compound, available in bright white, fluoro orange, fluoro pink and plain. As the fluoro mixes will give enhanced visibility, the plain mix will give a washed-out appearance which could trigger very wary carp.

This mix is effortless to roll and has great buoyancy. Ready baits will keep their buoyancy for at least 24 hours, are hard but still spongy and will release all attractors for a prolonged period.
It is possible to mix up to around 15% other dry ingredients/additives to make your unique pop-ups, preferably light ingredients/extracts like full-fat GLM, liver powder, keramine, insect hydro powder, powdered flavours, sweeteners, amino acids, crayfish meal, etc. Next to this, you can use all kinds of liquids, as long as they are not too heavy. Don’t use bulk oils like hemp– and salmon oil in pop-ups.

If very hard pop-ups are required we recommend adding around 5% egg albumen.

Since this mix contains egg compound powder, there is no need to add eggs when working with it.

For use in hookbait / lures only, not for human/animal consumption.

See instructions below

General Instructions for Pop Up Mix:

  1. Begin by pouring your chosen volume of water into a bowl. Add your desired flavours, liquids, and preservatives to the bowl, keeping in mind a recommended ratio of approximately 15ml of preservatives for every 60ml of liquids. Blend these until they are thoroughly mixed. If you’re new to using this pop-up mix, it’s suggested to start with 50/100ml of liquids for your initial trials. As with anything new, there may be some trial and error initially as you strive for the right mix consistency.
  2. Once your liquids are blended, start adding the powder. Combine it gradually, aiming to create a texture similar to a dense, thick soup.
  3. Continue to gradually add more powder to the liquid mixture. Aim for a dough-like consistency that is just moist enough to minimally stick to your hands.
  4. Place the dough in a plastic bag and let it rest for about 30 minutes.
  5. After the rest period, roll or shape the dough into the required size. If the dough feels too dry, feel free to add a little bit more water.
  6. Next, heat a pan of water to boiling. Once it reaches a boil, lower the heat slightly to maintain a medium simmer, which is just under boiling point. This step is important to prevent the dough from swelling.
  7. The simmering duration for your dough depends on its size. We recommend a simmer time of 1.5 to 2.5 minutes. Adding too many pieces at once can cool down the boiling water, so as a rule of thumb, aim to simmer about 20-30 pieces at a time. If you prefer to steam your dough, aim for a steaming time of 15-20 minutes, adjusting for the size of your pieces.
  8. After boiling or steaming, transfer the pieces onto an absorbent towel, paper, or a drying rack, and allow them to dry and cool down.
  9. Lastly, the drying duration will depend on the time of year. During winter, the process may take longer than in summer. In general, allow for about 1-2 days of drying time in the summer and 3-4 days in the winter, factoring in temperature, humidity, and ventilation. Be sure to dry your pieces on a drying rack in a dry environment, and avoid direct sunlight.

For producing wafters we recommend as a guideline to use around 2/3 (volume) basemix with 1/3 pop up mix. Example: 2 cups basemix and 1 cup pop-up mix.

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