In reply to Post #29
get ready peter.

hes about to tell you why you are wrong

In reply to Post #31
looks like talent to me... maybe even for talent show

In reply to Post #29
Thank you for your reply, I was thinking that if someone could work out through a percentage (nutrition needed) then look at ingredients and then look through their density and thus come up with base mix.

I think it would be easier to find alternative ingredients to your standard mix that have the same value but maybe in a different state (liquid, powder, micronised etc)which could acquire the desired affect, so you would have the same bait but have the the benefits of losing less because none of the ingredients are being bombarded with water molecules.


Your thoughts?

In reply to Post #32
hes more confused than a goat on AstroTurf.

I WaNt BaKeD bAiTs - anyone tried baitworks?

clown

In reply to Post #34
I never said I wanted baked now but was discussing the pros and cons aswell as the science behind the process and the reasons why people/companies don't use them.

Please read more carefully and stop trying to one up its pathetic.

And to the other few trying to stir the pot, grow up and have some respect and understanding to how discussions work, your meant to have opposing opinions this is where the research and practice comes in to benefit the overall development of said topic.

I'm playing nice but already I'm thinking of deleting this thread in case I just get into a pointless argument with individuals who can't conduct themselves properly in a DISCUSSION!!!

In reply to Post #31
Also if someone tells you and proves you are wrong don't be mad or upset, be happy because you have just learnt something and we have all been wrong from time to time it's called learning it's great.

In reply to Post #33
You have made an assumption that by baking you will be' losing less'. I am not sure why you assume this.

You also assume that ingredients being 'bombarded with water molecules' is a bad thing. Ask yourself how carp 'smell' and 'taste' (to anthropomorphise a carps senses) in water, what carries these 'triggers'. Without a (or a very low) water content baits are more or less 'odorless' and 'tasteless' to carp until they have taken on water....why start with a dry bait

I tried baking, it didn't give me a better catch rate and was by no means easy to do. Nothing has changed in my view in the last 10+ years since trying it.

I know what core temperatures my baits get to when boiled, steamed and baked. I have measured them at different sizes to establish this (yes i'ma geek). Honestly boiling is the way to go, steaming follows second and baking a distant third (unless you want a burnt surface and 'raw' inside). Boiling is a gently way to give a tough skin to keep smaller fish away and helps start to break down certain nutrients inside the bait (its called denaturing, and despite the writings of many 'bait buffs' is not always a bad thing ) which makes it easy/quicker to digest.

The ONLY downside to boiling is loss of some solubles and vitamins but this is all taken into account when making the bait by adding higher levels of these in the basemix to start off with

In reply to Post #28
Which particular law or laws are you referring to. Perhaps you might want to refer to Archimedes and his principle as you are discussing sinking and floating. I fear you may be on a difficult path.

In reply to Post #38
there are quite a few baits out there that are half-baked lol

Years ago bottom baits were made into pop ups by either microwaving them or baking them

In reply to Post #39

In reply to Post #37
I haven't made an assumption it is fact that direct heat(suspended in boiling water) to flesh/ingredients will denature the proteins/ amino acids more than non direct heat(oven). Imagine sitting round a fire as opposed to being in it. The heat is the same, both are able to burn you l but the lesser is not as harsh.

Also because the bait is in water it will soak up water and push out some of the ingredients even more so because it is going from cold to hot.

I personally think that in the future boiling baits will become less used and there is money to be made with better baits and bigger, better fish.

In reply to Post #38
https://en.m.wikipedia.org/wiki/Newton%27s_law_of_universal_gravitation

In reply to Post #40
Made into pop ups by microwave or baking them ? I actually tried this and it is false, it all depends on the ingredients and cooking process. More so the ingredients.

In reply to Post #42
Sorry but your 'facts' are just wrong and your hypothesis is full of flaws and wild assumptions despite you saying otherwise.

Boiling water at sea level is 100°C. That is a fact. If you think baking in an oven puts less heat energy into a bait and exposes it to lower temperatures then can I have some of what you are smoking

I am not going to keep repeating what I have already said other than when measured, with calibrated tools, boiling is the best way to skin and cook the inside of a bait By best I mean quickest, most repeatable and with minimum over heating. That doesn't mean you can't make a good baked bait but better than boiling....my time trying it would suggest not.

Now find me scientific evidence that breaking down proteins into shorter chains of amino acids is a bad thing for attraction and digestion? 'Bait Buffs' have repeated this saying for decades and its simple not backed up by ANY fact I have been able to find or read in my studies, in fact 'the facts' show the complete opposite

Final word on this thread now as I am bored with your ramblings. I am not going to tell you what I do for a living other than I do it well. For the last 18+ years I have run environmental test chambers from -40°C to +350°C looking at the effects on both liquids and many solids to these heats when the liquids and solids are put together. Its my business and I own all the tools to do this and yes I do use these tools at weekends for 'fun' i.e. stuff for my hobbies

You still think my facts are flawed