Going back afew years, 5 or so, boiling popups on full boil for about 2mins, didn´t cause any deformation issues, as far as i know, but todays popup mixes can´t handle excessive heat 
Why is that, what has changed within the popup mix recipes of today ?
Used the old Richworth, Mistral and CC Moores popup mixes, way back, with no issues at all, but CC Moores popup mix changed, afew years ago, and can´t handle excessive heat.
Which ingredient within the popup mix (milk fractions/isolates) causes this issue of wonky balls ?
Which combination of following ingredients increase bouyancy, without the use of glass bubbles :-
1 - Sodium Casienate
2 - Calcium Casienate
3 - Acid Casein
4 - Rennet Casein
5 - Soya Isolate
6 - WPC80
7 - Lactalbumen
8 - Egg Albumen
4 of these ingredients are sufficient for a decent popup mix, without the inclusion of microspheres, but what can be added, to stabilize deformation, without drastically affecting bouyancy ?
Why is that, what has changed within the popup mix recipes of today ?Used the old Richworth, Mistral and CC Moores popup mixes, way back, with no issues at all, but CC Moores popup mix changed, afew years ago, and can´t handle excessive heat.
Which ingredient within the popup mix (milk fractions/isolates) causes this issue of wonky balls ?
Which combination of following ingredients increase bouyancy, without the use of glass bubbles :-
1 - Sodium Casienate
2 - Calcium Casienate
3 - Acid Casein
4 - Rennet Casein
5 - Soya Isolate
6 - WPC80
7 - Lactalbumen
8 - Egg Albumen
4 of these ingredients are sufficient for a decent popup mix, without the inclusion of microspheres, but what can be added, to stabilize deformation, without drastically affecting bouyancy ?
In reply to Post #1
Ccmoore state that all of their premade pop ups are steamed rather than boiled, would that make a difference?
Ccmoore state that all of their premade pop ups are steamed rather than boiled, would that make a difference?
In reply to Post #1
I've been using the BAF mix for a couple of years and that definitely distorts more than the old ritchworth used to years ago. But because they don't list it's contents I don't think we will ever know what's changed.
Re Cc moores. I'm guessing they'd need to steam their baits for a long time to get them to set properly, compared to the amount of heat from a two minute boil. I think next roll I do I will set a few baits aside and do a bit of an experiment.
I will let you know how I get on.
I've been using the BAF mix for a couple of years and that definitely distorts more than the old ritchworth used to years ago. But because they don't list it's contents I don't think we will ever know what's changed.
Re Cc moores. I'm guessing they'd need to steam their baits for a long time to get them to set properly, compared to the amount of heat from a two minute boil. I think next roll I do I will set a few baits aside and do a bit of an experiment.
I will let you know how I get on.
In reply to Post #1
I think the mesh, or how finely ground the ingredients are also makes a difference.
30 mesh is quite coarse, 200 mesh is very smooth and fine, say meal compared to flour.
The finer the ingredients, often the softer the end bait as they 'rub over' each other where a mix of meshes will lock together.
I used to use my standard base mix, remove the most coarse ingredient lumps and add 80 mesh sodium caseinate, then make pop-ups using just the egg white.
I think the mesh, or how finely ground the ingredients are also makes a difference.
30 mesh is quite coarse, 200 mesh is very smooth and fine, say meal compared to flour.
The finer the ingredients, often the softer the end bait as they 'rub over' each other where a mix of meshes will lock together.
I used to use my standard base mix, remove the most coarse ingredient lumps and add 80 mesh sodium caseinate, then make pop-ups using just the egg white.
In reply to Post #4
Would be interesting to hear from someone who rolls popups on a larger scale, and how they overcome this problem.
Too hot and they expand & miss-shape ... not hot enough and the egg albumen doesn´t form a skin, and they crumble.
Optimun should be around 75-80*C for max 60-80secs, depending on popup size. Steaming usually takes longer, which would mean more heat over a longer period. The days of popping em in the microwave are over
Would be interesting to hear from someone who rolls popups on a larger scale, and how they overcome this problem.
Too hot and they expand & miss-shape ... not hot enough and the egg albumen doesn´t form a skin, and they crumble.
Optimun should be around 75-80*C for max 60-80secs, depending on popup size. Steaming usually takes longer, which would mean more heat over a longer period. The days of popping em in the microwave are over
In reply to Post #4
Did you find just sodium caseinate on its own was enough to make pop ups with all the heavy ingredients of a base mix ?
Did you find just sodium caseinate on its own was enough to make pop ups with all the heavy ingredients of a base mix ?
In reply to Post #6
Haven´t tried that, but a simple 2parts of each of the caseinates + 1part Soya Isolate is a good start
Haven´t tried that, but a simple 2parts of each of the caseinates + 1part Soya Isolate is a good start
In reply to Post #6
It worked with sieved Nutrabaits 50/50 mix, Enervite Gold and The Biollix.
Enervite and Big Fish mix I sieved and used corkball popups, Trigga I only used Nutrabaits pop-ups despite making my own boilies with that base mix.
After that I had my pop-ups made for me until recently. I found Mainline Polaris mix was worst for soft pop-ups. Had to soak them in glycerine and air dry them for ages to get a hard bait.
Even BAF pop-up mix makes soft pop-ups.
For that reason I do prefer to use bought pop-ups but find my Spice Garlic flavour homemade ones outfish them, despite being softer
It worked with sieved Nutrabaits 50/50 mix, Enervite Gold and The Biollix.
Enervite and Big Fish mix I sieved and used corkball popups, Trigga I only used Nutrabaits pop-ups despite making my own boilies with that base mix.
After that I had my pop-ups made for me until recently. I found Mainline Polaris mix was worst for soft pop-ups. Had to soak them in glycerine and air dry them for ages to get a hard bait.
Even BAF pop-up mix makes soft pop-ups.
For that reason I do prefer to use bought pop-ups but find my Spice Garlic flavour homemade ones outfish them, despite being softer
In reply to Post #1
I think you raise an interesting point
I used the Richworth stuff for a long time, the fishmeal one, brilliant
I have used the mainline one and found this to be OK. I have purchased a highly recommended one on here and find it utter crap, boiling times, the shapes and the finished texture and that's with two egg whites and no yolks
I notice some say use water, always used eggs, has anybody used no eggs and water, maybe this helps?
I think you raise an interesting point
I used the Richworth stuff for a long time, the fishmeal one, brilliant
I have used the mainline one and found this to be OK. I have purchased a highly recommended one on here and find it utter crap, boiling times, the shapes and the finished texture and that's with two egg whites and no yolks
I notice some say use water, always used eggs, has anybody used no eggs and water, maybe this helps?
In reply to Post #9
I always use egg white + liquids for small batches
I always use egg white + liquids for small batches