Chaps
If you have any experience rolling the Pete B base mix, I need some advise pls as I'm having a nightmare.
Got 5 kilos worth of ingredients (apart from Hi pro soya-10kg bag only) and mixed up my first kilo as a tester, following a recipe posted here.
300 LT94
150 Lamlac
220 Hi pro Soya
150 course semo
70 fine semo
70 wheat germ
35 cayenne
6 citric acid
75g Vecon
100g Belachan (grated)
30ml GN oil
6 large eggs
I had the mixed cheapy eggs from Tesco so I used 8, felt really sticky and crumbly, was difficult to form into a sausage so I left it bagged up the fridge for an hour. Rolling was horrendous, if they didn stick to the table and crumble apart they came out shaped like a flag. Tried oil on table but made no difference. Oil on crumbly sausage before gunning out made no difference. In the end I just gunned them out, which in itself was a two hand job and chopped them up.
Thought I had overdone it on the liquids, so made another kilo batch. This time I used 6 large eggs. Mix was a lot drier but still a nightmare. Really crumbly, like it's lacking on the binders. Was so hard to gun out. On the rolling table they just crumbled apart or came out hollow.
I had a kilo bag of Smurfs BM1 mix, which I've been rolling for about a year but fancied a change. Added the attractors from Pete B to the BM1 mix and it rolled like a dream, perfect, no flag shape, not hollow or getting stuck to the table.
So either I'm doing something drastically wrong or the recipe not quite right. I read another post somewhere saying along the lines that anything above 10% lamlac will be a sticky mess because of the sugars. So I going take that down and add some soya flour. Thought I'd reach out before I do another batch, hoping someone could suggest a cure. The thought of doing another crumbly mess is giving me a nosebleed.
If you have any experience rolling the Pete B base mix, I need some advise pls as I'm having a nightmare.
Got 5 kilos worth of ingredients (apart from Hi pro soya-10kg bag only) and mixed up my first kilo as a tester, following a recipe posted here.
300 LT94
150 Lamlac
220 Hi pro Soya
150 course semo
70 fine semo
70 wheat germ
35 cayenne
6 citric acid
75g Vecon
100g Belachan (grated)
30ml GN oil
6 large eggs
I had the mixed cheapy eggs from Tesco so I used 8, felt really sticky and crumbly, was difficult to form into a sausage so I left it bagged up the fridge for an hour. Rolling was horrendous, if they didn stick to the table and crumble apart they came out shaped like a flag. Tried oil on table but made no difference. Oil on crumbly sausage before gunning out made no difference. In the end I just gunned them out, which in itself was a two hand job and chopped them up.
Thought I had overdone it on the liquids, so made another kilo batch. This time I used 6 large eggs. Mix was a lot drier but still a nightmare. Really crumbly, like it's lacking on the binders. Was so hard to gun out. On the rolling table they just crumbled apart or came out hollow.
I had a kilo bag of Smurfs BM1 mix, which I've been rolling for about a year but fancied a change. Added the attractors from Pete B to the BM1 mix and it rolled like a dream, perfect, no flag shape, not hollow or getting stuck to the table.
So either I'm doing something drastically wrong or the recipe not quite right. I read another post somewhere saying along the lines that anything above 10% lamlac will be a sticky mess because of the sugars. So I going take that down and add some soya flour. Thought I'd reach out before I do another batch, hoping someone could suggest a cure. The thought of doing another crumbly mess is giving me a nosebleed.
The given weights work out at 1176g rather than 1000g
In reply to Post #1
If your mixes crumbles I would add more liquids to moisten it a bit. It sounds like it too dry. You might add more eggs or just some aditional water
If your mixes crumbles I would add more liquids to moisten it a bit. It sounds like it too dry. You might add more eggs or just some aditional water
In reply to Post #2
Does that really make a difference? I'm by no means an expert so I don't know.
Have been rolling the approved BM1 mix and rarely do it come in on bang on a 1000g after I've added extra attractors and sometimes hardeners but it still rolls ok.
Does that really make a difference? I'm by no means an expert so I don't know.
Have been rolling the approved BM1 mix and rarely do it come in on bang on a 1000g after I've added extra attractors and sometimes hardeners but it still rolls ok.
In reply to Post #1
Add more eggs, mixed it up, leave it to rest in a bag, mixt it again. 10eggs per kilo of mix would be the norm...
Add more eggs, mixed it up, leave it to rest in a bag, mixt it again. 10eggs per kilo of mix would be the norm...
In reply to Post #3
First batch I rolled was in my opinion to much liquid and was just a sticky, crumbly mess hence I done another batch with less liquids. The Vecon and acid I melted in a little hot water before adding to eggs
Guess I will try a one egg mix and try work it out, thought I post here first as I know plenty of peeps have rolled it with success. Thanks for your suggestion anyways
First batch I rolled was in my opinion to much liquid and was just a sticky, crumbly mess hence I done another batch with less liquids. The Vecon and acid I melted in a little hot water before adding to eggs
Guess I will try a one egg mix and try work it out, thought I post here first as I know plenty of peeps have rolled it with success. Thanks for your suggestion anyways
In reply to Post #3
First batch I rolled was in my opinion to much liquid and was just a sticky, crumbly mess hence I done another batch with less liquids. The Vecon and acid I melted in a little hot water before adding to eggs
Guess I will try a one egg mix and try work it out, thought I post here first as I know plenty of peeps have rolled it with success. Thanks for your suggestion anyways
First batch I rolled was in my opinion to much liquid and was just a sticky, crumbly mess hence I done another batch with less liquids. The Vecon and acid I melted in a little hot water before adding to eggs
Guess I will try a one egg mix and try work it out, thought I post here first as I know plenty of peeps have rolled it with success. Thanks for your suggestion anyways
In reply to Post #3
First batch I rolled was in my opinion to much liquid and was just a sticky, crumbly mess hence I done another batch with less liquids. The Vecon and acid I melted in a little hot water before adding to eggs
Guess I will try a one egg mix and try work it out, thought I post here first as I know plenty of peeps have rolled it with success. Thanks for your suggestion anyways
First batch I rolled was in my opinion to much liquid and was just a sticky, crumbly mess hence I done another batch with less liquids. The Vecon and acid I melted in a little hot water before adding to eggs
Guess I will try a one egg mix and try work it out, thought I post here first as I know plenty of peeps have rolled it with success. Thanks for your suggestion anyways
In reply to Post #4
You wouldn't say that if it was cement holding up the bricks in your house lol
It would explain why it's dry and crumbly
I'm not an expert either but I found around 100 grams is around a one egg mix and you are almost 2eggs short
Hopefully an expert will be along soon
You wouldn't say that if it was cement holding up the bricks in your house lol
It would explain why it's dry and crumbly
I'm not an expert either but I found around 100 grams is around a one egg mix and you are almost 2eggs short
Hopefully an expert will be along soon
In reply to Post #9
Lol very true, point taken.
Will defo try tonight with more eggs, or maybe tomorrow as my arm stiff AF
Lol very true, point taken.
Will defo try tonight with more eggs, or maybe tomorrow as my arm stiff AF
In reply to Post #6
Try it without the citric, add afterwards once the baits have cooled.
Try it without the citric, add afterwards once the baits have cooled.
In reply to Post #1
Whatever mix, never stick to any exact amount of dry ingredients or liquids...
You can use that as a guide but as you are adding the dry base mix you need to keep 10% back and add it gradually as the paste firms into your boilie dough.
If you have gone with too much dry you can flick a few fingers of water over it to make the paste a bit more pliable.
Also, the citric could be splitting your eggs. I never use it so wouldn't know for sure.
Whatever mix, never stick to any exact amount of dry ingredients or liquids...
You can use that as a guide but as you are adding the dry base mix you need to keep 10% back and add it gradually as the paste firms into your boilie dough.
If you have gone with too much dry you can flick a few fingers of water over it to make the paste a bit more pliable.
Also, the citric could be splitting your eggs. I never use it so wouldn't know for sure.
In reply to Post #11
Thanks for the suggestion, and how would you recommend adding afterwards? Literally spray them as they cooling with watered down CA?.
Thanks for the suggestion, and how would you recommend adding afterwards? Literally spray them as they cooling with watered down CA?.
In reply to Post #12
Thanks Baitman, I usually do keep some back as you have suggested. I was initially thinking that the recipe was not quite right and wanted advice on that, but I done another kilo today with a lot more liquids and dropped the lamlac down to 100 and hi pro soya down to 200, added 50 Soya flour. Was far better than my last attempts, was able to form into sausages without crumbling apart and was alot easier to gun out. They were still very sticky on table, literally had to clean and oil after every 4 sausages but I was short on time and I reckon an hour in the fridge would have sorted it, still at least I have some resemblance of a boilie, finally after 3 attempts!! Will stay in my lane and stick to smurfs BM1 mix after I'm done with these ingredients
Thanks Baitman, I usually do keep some back as you have suggested. I was initially thinking that the recipe was not quite right and wanted advice on that, but I done another kilo today with a lot more liquids and dropped the lamlac down to 100 and hi pro soya down to 200, added 50 Soya flour. Was far better than my last attempts, was able to form into sausages without crumbling apart and was alot easier to gun out. They were still very sticky on table, literally had to clean and oil after every 4 sausages but I was short on time and I reckon an hour in the fridge would have sorted it, still at least I have some resemblance of a boilie, finally after 3 attempts!! Will stay in my lane and stick to smurfs BM1 mix after I'm done with these ingredients
In reply to Post #14
There is no need for oil on the table or in the gun, if you get your paste right.
You must be leaving it too wet, add a bit of dry until you can roll it on work top and you don't leave a sticky mess, and also wipe the wet mix off your hands with some dry, once your hands are clean they should stay clean because the paste isn't too wet.
There is no need for oil on the table or in the gun, if you get your paste right.
You must be leaving it too wet, add a bit of dry until you can roll it on work top and you don't leave a sticky mess, and also wipe the wet mix off your hands with some dry, once your hands are clean they should stay clean because the paste isn't too wet.