In reply to Post #48
Without seeing the current set up I couldn't say BUT a lot of manufacturers give an extra few hours drying to shelf life baits, after they add the preservative to bring the moisture content down to give a reliable shelf life. preservatives aren't enough on their own its how they're used.
So it COULD be that you're paying for the extra rack time, as quite often companies, in order to make use of space, will only have an area for drying bait equal to 1.5 days worth of production.
For most its a case of freezer bait in the morning, bagged in the afternoon, whilst the shelf life is made just as the space is made available and left all night and bagged first thing in the morning. at least thats how it works at two units who I know to do around 600kg a day ( larger end of medium sized company )
The other reason could simply be that they're adding a lot more preservative measures in as opposed to handling the bait correctly ( rushed method ) i.e potassium sorbate, monopropylene glycol, egg powder, etc all stable ingredients. and these things when it comes to brands who produce cheap bait, are invariable costing more per kilo than the standard basemix / eggs.
Third reason could simply be because they think anglers will pay it.
Wit regards to freezer electricity, in base costings those freezers are running all the time. be it that its holding frozen egg, shop stock, selling from frozen etc ( freshly rolled can be a week old in the freezer unless explicitly stating "rolled to order" ) all sorts, and is usually already accounted for in overheads.
I see dynamite gave installed solar panels and claim it powers their entire factory, Im massively dubious of that knowing the machinery they have but they will hardly post a utilities statement so whose to say.
Without seeing the current set up I couldn't say BUT a lot of manufacturers give an extra few hours drying to shelf life baits, after they add the preservative to bring the moisture content down to give a reliable shelf life. preservatives aren't enough on their own its how they're used.
So it COULD be that you're paying for the extra rack time, as quite often companies, in order to make use of space, will only have an area for drying bait equal to 1.5 days worth of production.
For most its a case of freezer bait in the morning, bagged in the afternoon, whilst the shelf life is made just as the space is made available and left all night and bagged first thing in the morning. at least thats how it works at two units who I know to do around 600kg a day ( larger end of medium sized company )
The other reason could simply be that they're adding a lot more preservative measures in as opposed to handling the bait correctly ( rushed method ) i.e potassium sorbate, monopropylene glycol, egg powder, etc all stable ingredients. and these things when it comes to brands who produce cheap bait, are invariable costing more per kilo than the standard basemix / eggs.
Third reason could simply be because they think anglers will pay it.
Wit regards to freezer electricity, in base costings those freezers are running all the time. be it that its holding frozen egg, shop stock, selling from frozen etc ( freshly rolled can be a week old in the freezer unless explicitly stating "rolled to order" ) all sorts, and is usually already accounted for in overheads.
I see dynamite gave installed solar panels and claim it powers their entire factory, Im massively dubious of that knowing the machinery they have but they will hardly post a utilities statement so whose to say.
In reply to Post #60
simply because i spent alot of time training myself up. Its only following a recipe really, much like anything, then technical change the specs to suits what purpose the flavour is used for.
the amount of money word leaders spend on formulas are ridiculous
favours certainly arent gimmicks, especially when producing NI flavours...fascinating procedures, its one of the things i love about my job, i never stop learning.
if you also look at fragrances, totally different concept, but our noses tell us much the same story as a flavour t a first glance
Im predominately within the meat industry, but ive consulted within sweets, crisps, chips, ready meals, sweets etc
simply because i spent alot of time training myself up. Its only following a recipe really, much like anything, then technical change the specs to suits what purpose the flavour is used for.
the amount of money word leaders spend on formulas are ridiculous
favours certainly arent gimmicks, especially when producing NI flavours...fascinating procedures, its one of the things i love about my job, i never stop learning.
if you also look at fragrances, totally different concept, but our noses tell us much the same story as a flavour t a first glance
Im predominately within the meat industry, but ive consulted within sweets, crisps, chips, ready meals, sweets etc
In reply to Post #59
yes mate.
i have a contract with Alpro Uk
interesting process
yes mate.
i have a contract with Alpro Uk
interesting process
In reply to Post #57
"brand new flavour, especially blended for us"
yeah right, i saw a pallet out out of date 25kg a tub in the warehouse last week
"brand new flavour, especially blended for us"
yeah right, i saw a pallet out out of date 25kg a tub in the warehouse last week
In reply to Post #64
Makes me wonder why the companies don't eBay it off, just before the Use by date ?
Claw some money back on a soon to be waste product.
Makes me wonder why the companies don't eBay it off, just before the Use by date ?
Claw some money back on a soon to be waste product.
In reply to Post #65
dead lines too tight mate
dead lines too tight mate
In reply to Post #62
Huge money in colourings, flavours, preservatives, herbs and spices. My work as a service engineer in the vacuum industry occasionally took me into places involved these industries. Vacuum is often used in research and production for drying and liquid extraction and separation
Huge money in colourings, flavours, preservatives, herbs and spices. My work as a service engineer in the vacuum industry occasionally took me into places involved these industries. Vacuum is often used in research and production for drying and liquid extraction and separation
In reply to Post #67
the wonderful world of production mate...it never ceases to amaze me and ive never stopped learning.
the wonderful world of production mate...it never ceases to amaze me and ive never stopped learning.
In reply to Post #66
Thought so.
Is that why more manufacturers are going down the shelf life route... less waste, longer time to sell/use the finished end product. Because of the preservatives ?
Thought so.
Is that why more manufacturers are going down the shelf life route... less waste, longer time to sell/use the finished end product. Because of the preservatives ?
In reply to Post #69
i think, and its only a personal view, the preserve route is easier.
one produces, packs etc, holds stock, less time constraints, less volatile, easier to despatch, less come back, less waste, less complaints, less reliance on courier mistakes, easier for customer to store, more profit.
i still wouldnt use it
i think, and its only a personal view, the preserve route is easier.
one produces, packs etc, holds stock, less time constraints, less volatile, easier to despatch, less come back, less waste, less complaints, less reliance on courier mistakes, easier for customer to store, more profit.
i still wouldnt use it
In reply to Post #68
Ive been in it for nearly 20 years now pal, worked in fresh food, canning, long shelf life and now brewing.
Have worked and do work for some of the biggest producers in the world - enjoy it and never stop learning.
Good analogy on the use by & BBE.
Ive been in it for nearly 20 years now pal, worked in fresh food, canning, long shelf life and now brewing.
Have worked and do work for some of the biggest producers in the world - enjoy it and never stop learning.
Good analogy on the use by & BBE.
In reply to Post #62
But if you taste most “flavours” on the carp market they taste of the same semi sweet glycerol or solvent type burn? So are the majority these frangraces?
Yes natural identical is different I agree, but in being so surely limits adaptability of said flavouring?
I'll message you at some point in a bit more detail about something that's tweaked my curiosity
But if you taste most “flavours” on the carp market they taste of the same semi sweet glycerol or solvent type burn? So are the majority these frangraces?
Yes natural identical is different I agree, but in being so surely limits adaptability of said flavouring?
I'll message you at some point in a bit more detail about something that's tweaked my curiosity
In reply to Post #72
all depends on said make up of said flavour really, hard to comment without knowing what the compound specification is. when i first started consulting with Belmay some 15 odd yrs ago, i was amazed that they produce 118 different types of raspberry flavour, some granted were powdered (my fav if im honest) all designed to do varying things within various products.
Fragrancies are just that. a smell, they use it in plug in air fresheners, washing up liquid etc and even added to WD40 to give it its distinctive smell. flavour and frangrancies are made on seperate sites, reducing the risk of cross contamination of products.
One of the best places i consulted in was/is Swizzels Matlow. Sweet manufcature producing all sorts of chews etc, Drumsticks, pear drops, milk bottles, cola bottles, rainbow drops and lovehearts to name but a few. The company compounds its own flavours and wont sell outside of their company to anyone....it came in very handy as i could get hold of their test batches so i could have a play with it within bait. some worked, some didnt, depending on how the flavour was made and for what purpose. the best one, most effective was the hard boiled sweet flavours as they are designed to take really high temperatures within the boiled sweet process, i cant remember off hand what temperature the sugar reached to form the sweet, but if memory serves me right, it was 220c, far exceeding the limits when boiling a bait, so the flavour with stood the bait boiling. i took the core temp of a boille after boiling for 2 mins, it didnt exceed 60c (dependant on size of bait rolled)
i really enjoyed working with Cereform, they use alot of powdered flavours within their various cake/muffin mixes, the butterscotch powder is wonderful, but you do have to put slightly more in a boillie mix to obtain a level that is appealing to the angler, fish however (and i dont now this as a fact) will no doubt detect it easier than we do
Some of the spice powders that Fine lady Bakeries use within their hot cross buns are also wonderful, you can taste it when im in the factory through merely breathing through your nose. Ive not tried it in a bait as yet
again, NI flavours have different variations.
all depends on said make up of said flavour really, hard to comment without knowing what the compound specification is. when i first started consulting with Belmay some 15 odd yrs ago, i was amazed that they produce 118 different types of raspberry flavour, some granted were powdered (my fav if im honest) all designed to do varying things within various products.
Fragrancies are just that. a smell, they use it in plug in air fresheners, washing up liquid etc and even added to WD40 to give it its distinctive smell. flavour and frangrancies are made on seperate sites, reducing the risk of cross contamination of products.
One of the best places i consulted in was/is Swizzels Matlow. Sweet manufcature producing all sorts of chews etc, Drumsticks, pear drops, milk bottles, cola bottles, rainbow drops and lovehearts to name but a few. The company compounds its own flavours and wont sell outside of their company to anyone....it came in very handy as i could get hold of their test batches so i could have a play with it within bait. some worked, some didnt, depending on how the flavour was made and for what purpose. the best one, most effective was the hard boiled sweet flavours as they are designed to take really high temperatures within the boiled sweet process, i cant remember off hand what temperature the sugar reached to form the sweet, but if memory serves me right, it was 220c, far exceeding the limits when boiling a bait, so the flavour with stood the bait boiling. i took the core temp of a boille after boiling for 2 mins, it didnt exceed 60c (dependant on size of bait rolled)
i really enjoyed working with Cereform, they use alot of powdered flavours within their various cake/muffin mixes, the butterscotch powder is wonderful, but you do have to put slightly more in a boillie mix to obtain a level that is appealing to the angler, fish however (and i dont now this as a fact) will no doubt detect it easier than we do
Some of the spice powders that Fine lady Bakeries use within their hot cross buns are also wonderful, you can taste it when im in the factory through merely breathing through your nose. Ive not tried it in a bait as yet
again, NI flavours have different variations.
In reply to Post #59
Hi mate,
are you referring to the category waste system?
CAT 1
CAT 2
CAT 3
Hi mate,
are you referring to the category waste system?
CAT 1
CAT 2
CAT 3
In reply to Post #73
Interesting thanks, 2 random silly questions
Bun spice flavour, is that derived from food industry
I'm sure I used powdered fruit enhancer, Hutchinson or nutrabaits
Think it was used as compliment to a fruit flavour, thanks
Interesting thanks, 2 random silly questions
Bun spice flavour, is that derived from food industry
I'm sure I used powdered fruit enhancer, Hutchinson or nutrabaits
Think it was used as compliment to a fruit flavour, thanks