Why boil boilers instead of baking them, you would less much less ingredients and therefore make them better.
In reply to Post #1
Because then they would be called 'bakies', which just sounds daft.
Because then they would be called 'bakies', which just sounds daft.
In reply to Post #1
Because they will float....
Because they will float....
In reply to Post #3
Then call them boilies but baked lol, and no they won't float, floating will be down to the density and transparency of ingredients used ie oranges and apples float but if you put holes in them they will sink.
Then call them boilies but baked lol, and no they won't float, floating will be down to the density and transparency of ingredients used ie oranges and apples float but if you put holes in them they will sink.
In reply to Post #4
I can assure you that baits that have been boiled sink, and you bake exactly the same baits and they float
I can assure you that baits that have been boiled sink, and you bake exactly the same baits and they float
In reply to Post #1
baking removes moisture from the object.
boiling baits its just to greater a skin to leave a soft centre.
and they will float.....
baking removes moisture from the object.
boiling baits its just to greater a skin to leave a soft centre.
and they will float.....
In reply to Post #6
Hmmmm but yous are forgetting one major thing, density and total weight.
Newton's law would strongly disagree.
Hmmmm but yous are forgetting one major thing, density and total weight.
Newton's law would strongly disagree.
In reply to Post #6
Also baking doesn't typically (at low heat) remove a lot of moisture. Ie slow cooker meat vs high short durations of same meat and variables.
Also baking doesn't typically (at low heat) remove a lot of moisture. Ie slow cooker meat vs high short durations of same meat and variables.
In reply to Post #7
Newton or not, baking boilies makes the float usually.
Newton or not, baking boilies makes the float usually.
In reply to Post #8
you cant use a slow cooker as an example.
its in an environment with steam from the cooking.
take a biscuit for example due to a similarity of ingredients. if you drop that in a cold glass of milk it will float.
also if you already have the counter to all arguments against boiling bait why bother asking the question?
roll your base mix and wack it in the oven. Id put my house on a boiled bait with a soft paste centre out catching it.
you cant use a slow cooker as an example.
its in an environment with steam from the cooking.
take a biscuit for example due to a similarity of ingredients. if you drop that in a cold glass of milk it will float.
also if you already have the counter to all arguments against boiling bait why bother asking the question?
roll your base mix and wack it in the oven. Id put my house on a boiled bait with a soft paste centre out catching it.
In reply to Post #10
The question is to find new reasons ie research.
I can make a boilie float or sink, most on here can aswell.
The difference is in the ingredients ie Density, Transparency.
Some ingredients take on more water others don't, so boiling them will make them sink and baking them will mean they float, but this doesn't mean baking all boilie recipes will make them float.
It is to do with density and transparency of ingredients.
A bait buff will understand.
The question is to find new reasons ie research.
I can make a boilie float or sink, most on here can aswell.
The difference is in the ingredients ie Density, Transparency.
Some ingredients take on more water others don't, so boiling them will make them sink and baking them will mean they float, but this doesn't mean baking all boilie recipes will make them float.
It is to do with density and transparency of ingredients.
A bait buff will understand.
In reply to Post #11
Lol
Lol
In reply to Post #11
are you a bait buff?
I strongly believe you sir are not going to win any arguments on this topic.
there is a reason we have been boiling bait for the past 50 years and not baking them.
are you a bait buff?
I strongly believe you sir are not going to win any arguments on this topic.
there is a reason we have been boiling bait for the past 50 years and not baking them.
In reply to Post #12
I'm sorry if I sounded abit ??? I just feel that there is a much better alternative to boiling especially from a nutritional and attractive point of view.
If you lose say 30% from boiling and only 5% from baking and they let's just say for this Hypothetical scenario both float if needed or sink if needed, then why don't people or companies do this instead of boiling?
Is it to reduce time ?
I'm sorry if I sounded abit ??? I just feel that there is a much better alternative to boiling especially from a nutritional and attractive point of view.
If you lose say 30% from boiling and only 5% from baking and they let's just say for this Hypothetical scenario both float if needed or sink if needed, then why don't people or companies do this instead of boiling?
Is it to reduce time ?
In reply to Post #13
What is that reason ? Please explain
What is that reason ? Please explain