In reply to Post #15
Ah okay
I have a lot of soluble in my mix (pre digested fishmeal, liver powder & yeast powder) and currently use WPC35 at 5% but the baits are still pretty soft. I was thinking of using the vanilla flavoured one at a slightly higher % and benefitting from the additional vanilla flavour.
I may still use it its a combination of whey & soya isolates as im sure they would improve the nutrition of the bait if I add it in place of some of the semo or supergold60 I also use.
Ah okay
I have a lot of soluble in my mix (pre digested fishmeal, liver powder & yeast powder) and currently use WPC35 at 5% but the baits are still pretty soft. I was thinking of using the vanilla flavoured one at a slightly higher % and benefitting from the additional vanilla flavour.
I may still use it its a combination of whey & soya isolates as im sure they would improve the nutrition of the bait if I add it in place of some of the semo or supergold60 I also use.
In reply to Post #14
Strawberry flavour, for me at least, has been one of THE MOST consistent Flavours that i have used over the past 40 years. But please do not forget, that there are strawberry flavours and there are strawberry flavours. Match this with a decent powdered Strawberry flavour in whatever form you choose, ie, nesquick, palatant pig feed, catchit labs strawberry powdered flavour, a monosaccharide sweetner, MSG and or Nucleotide flavour enhancer, plus a decent lipid source on any base and you have a winner. 28 ingredient recipes just confuse and lend nothing to the definition of what actually works within your mix.....
At Times, less is, most definitely more!
Strawberry flavour, for me at least, has been one of THE MOST consistent Flavours that i have used over the past 40 years. But please do not forget, that there are strawberry flavours and there are strawberry flavours. Match this with a decent powdered Strawberry flavour in whatever form you choose, ie, nesquick, palatant pig feed, catchit labs strawberry powdered flavour, a monosaccharide sweetner, MSG and or Nucleotide flavour enhancer, plus a decent lipid source on any base and you have a winner. 28 ingredient recipes just confuse and lend nothing to the definition of what actually works within your mix.....
At Times, less is, most definitely more!