Hi Guys, Maybe some of the experts here could answer this question. 
Is there any way to get the outer skins of homemade popups to look like factory popups, they always seem so super smooth. without " bubble texture" . Tried everything, eggwhite only, extra water, extra pressure on the table, oil on the table. Shop popups also seem so sponge and stay hard at the same time. I also tried different drying and curing times but still not the result.
What am i missing?
Is there any way to get the outer skins of homemade popups to look like factory popups, they always seem so super smooth. without " bubble texture" . Tried everything, eggwhite only, extra water, extra pressure on the table, oil on the table. Shop popups also seem so sponge and stay hard at the same time. I also tried different drying and curing times but still not the result.
What am i missing?
In reply to Post #1
Very gentle simmer. I'm talking the water barely if at all moving, preferably 85/90 degrees if you have a thermometer, 4 minutes continuously agitated by ladle to stew them, then dried for a week.
Most the large companies who's you see in stores ( apart from sticky, ccmoore and dynamite ) are outsourcing pop ups to specialists as it can be a pain and yiu really need a separate set up just dedicated to it
Very gentle simmer. I'm talking the water barely if at all moving, preferably 85/90 degrees if you have a thermometer, 4 minutes continuously agitated by ladle to stew them, then dried for a week.
Most the large companies who's you see in stores ( apart from sticky, ccmoore and dynamite ) are outsourcing pop ups to specialists as it can be a pain and yiu really need a separate set up just dedicated to it
In reply to Post #2
Thanks i do have a thermometer, will try the very gentle simmer for 4 minutes. You think the swelling will make them less smooth?
It can definitely be a pain trying to reinvent the wheel, i understand the outsourcing
Thanks i do have a thermometer, will try the very gentle simmer for 4 minutes. You think the swelling will make them less smooth?
It can definitely be a pain trying to reinvent the wheel, i understand the outsourcing
In reply to Post #1
What mix are you using?
I also doubt that a lot of shop bought pop ups are just allowed to naturally dry in racks. They are probably either dried in warmed racks or most likely using a dehumidifier.
As a side note, considering a lot of them contain practically nothing of any use. Why would you want your baits to be shop bought looking? Look at the really successful hookbait companies and you won't find many whos baits look like a shop bought pop up. Once you start adding in useful stuff they quickly stop looking like marbles.
What mix are you using?
I also doubt that a lot of shop bought pop ups are just allowed to naturally dry in racks. They are probably either dried in warmed racks or most likely using a dehumidifier.
As a side note, considering a lot of them contain practically nothing of any use. Why would you want your baits to be shop bought looking? Look at the really successful hookbait companies and you won't find many whos baits look like a shop bought pop up. Once you start adding in useful stuff they quickly stop looking like marbles.
In reply to Post #4
The gpb1 springs to mind, like a little ferrero rocher
The gpb1 springs to mind, like a little ferrero rocher
In reply to Post #4
I'm using the feedstimulants mix. Maybe not all factory.
on the left PJPU, on the right homebrew.
They always seem to be so smooth and sponge.
I'm using the feedstimulants mix. Maybe not all factory.
on the left PJPU, on the right homebrew.
They always seem to be so smooth and sponge.
In reply to Post #6
You sound like a perfectionist! Fair play I couldn't use misshaped pop ups it would mess with my head
You sound like a perfectionist! Fair play I couldn't use misshaped pop ups it would mess with my head
In reply to Post #7
Why lol? I make around 100 pots a day and although I put effort in to get them perfect, it's with a broken heart knowing customers tend to trim them down lol.
Why lol? I make around 100 pots a day and although I put effort in to get them perfect, it's with a broken heart knowing customers tend to trim them down lol.
In reply to Post #4
With some high end milks used in the bases rapid drying can cause cracking / brittle baits, I've always gone with drying them for longer in their own trays, after six days they get a series of liquid cures, then dried again, at a natural pace.
It's only if I'm doing salt cured pop ups that I use a dehumidifier type arrangement as the salt draws moisture from the environment wherever they are. It's really annoying especially if you leave the salt cures on a tray above some feed bait and it makes it own saline excretions down to the next tray lol - bought tray lids for thst exact reason and they're brilliant lol
With some high end milks used in the bases rapid drying can cause cracking / brittle baits, I've always gone with drying them for longer in their own trays, after six days they get a series of liquid cures, then dried again, at a natural pace.
It's only if I'm doing salt cured pop ups that I use a dehumidifier type arrangement as the salt draws moisture from the environment wherever they are. It's really annoying especially if you leave the salt cures on a tray above some feed bait and it makes it own saline excretions down to the next tray lol - bought tray lids for thst exact reason and they're brilliant lol
In reply to Post #9
I've been leaving mine in the shade out in the garden this week as it's so nice instead of stinking out the bait shed. It's been driving next doors golden retriever f@@king mental all week.
I've been leaving mine in the shade out in the garden this week as it's so nice instead of stinking out the bait shed. It's been driving next doors golden retriever f@@king mental all week.
In reply to Post #2
Just re-read your post. Four minutes seems an absolute age to have them cooking. I reckon I put mine in for 1.5-2mins max. I do put in additional hardeners though so I wonder if that helps set them a bit quicker.
Also interesting you say you move them about with a ladle, you don't find that it distorts them by bumping into each other and the pan sides etc in the first few seconds until they skin?
Just re-read your post. Four minutes seems an absolute age to have them cooking. I reckon I put mine in for 1.5-2mins max. I do put in additional hardeners though so I wonder if that helps set them a bit quicker.
Also interesting you say you move them about with a ladle, you don't find that it distorts them by bumping into each other and the pan sides etc in the first few seconds until they skin?
In reply to Post #11
I also did them 1.5-2.5 max. Also with 5% egg albumen. Still can't get them perfectly right. That sponge/hardness where you can't break them between 2 thumbs is hard to produce. After 24 hours mine still get soft and easy to break. Don't know if its due to the curing afterwards?
I also did them 1.5-2.5 max. Also with 5% egg albumen. Still can't get them perfectly right. That sponge/hardness where you can't break them between 2 thumbs is hard to produce. After 24 hours mine still get soft and easy to break. Don't know if its due to the curing afterwards?
In reply to Post #11
Pretty standard, especially when stewing them at a lower temperature. Minimal binders in mine, to be “hookbait hard” and tough as well as needle friendly, as well as minimum binders maximum food, you need a low temperature increased hardening time for the binders. It is absolutely fine as I have a fairly unique process of pumping in hydros and other extracts but also because I'm not inherently worried about nutritive damage to a pop up so long as the signal given out is still strong and still food.
With my pop ups no one ive given them to can crush them in their hands, but a baiting needle goes through with the perfect amount of pressure to not goes straight through ya finger either lol.
Pretty standard, especially when stewing them at a lower temperature. Minimal binders in mine, to be “hookbait hard” and tough as well as needle friendly, as well as minimum binders maximum food, you need a low temperature increased hardening time for the binders. It is absolutely fine as I have a fairly unique process of pumping in hydros and other extracts but also because I'm not inherently worried about nutritive damage to a pop up so long as the signal given out is still strong and still food.
With my pop ups no one ive given them to can crush them in their hands, but a baiting needle goes through with the perfect amount of pressure to not goes straight through ya finger either lol.
In reply to Post #13
“ With my pop ups no one ive given them to can crush them in their hands, but a baiting needle goes through with the perfect amount of pressure to not goes straight through ya finger either lol”
That, just that my friend is perfection
Exactly what i meant.
“ With my pop ups no one ive given them to can crush them in their hands, but a baiting needle goes through with the perfect amount of pressure to not goes straight through ya finger either lol”
That, just that my friend is perfection
Exactly what i meant.