Hello everyone,

I've made a fair few boilies in the past but I've always stuck to base mix recipes made by others, mainly Pete B's mix, and I've never really played around with one myself.
I've given it a bash adapting a basic recipe, with an adaption.

The problem I have is, the mix goes very stiff to the point it's a pain to gun out into sausages and after the first kilo, my hands are killing and my gun is struggling.
When I use more liquid with it, the mix turns into a sticky mess that's unusable, I can't seem to find a happy medium.

I am happy to take any advice you guys have to offer with this one.

The mix is:

40 fishmeals
20 clo
20 semolina
20 Lamlac
-
5 kelp
5 vitamins
5 yeast
7 spice
5 wheatgerm

Liquids per kg of base mix:

Vecon 25g
Belachan 50g
Fish sauce 100ml

Thanks in advance 👍

In reply to Post #1
I've had similar problems in the past and have often found that by dropping the lamlac to 15 and another 5 from elsewhere and replacing with full fat soya will smooth the mix enough to make it manageable.

In reply to Post #1
I wouln't change the ingredients, just mix it far too wet and leave it to stand for 30 mins or so in a plastic bag to absorb the liquids and stiffen up to the correct consistency for gunning out.

In reply to Post #1
The options suggested by the gentlemen below could both be a solution to your issue!

In reply to Post #4
Use a boilliegun with airpressure. Made my life a lot easier, no mather how stiff the mix is...

In reply to Post #3
Thanks for all the replies and advice.
Leaving it too wet in the fridge for a while was going to be the next step.

That's interesting with the milk reduction, can milk have the tendency to make the mixes a bit sticky?

I will definitely give the soya flour a go, would maize flour be a worthwhile option as well, I see that is supposed to reduce the stickiness?

In reply to Post #5
What air pressure does your gun run at?

In reply to Post #6
With lamlac it's the inherent sugars that makes it a bugger to work with and with the soya the fat just helps to smooth things out enough. Tbh the post about making it wet and leaving is a great trip and I'd do that first and then perhaps use the soya if that doesn't work.

In reply to Post #8
Full fat soy will help a lot

I have used a basemix close to yours in the past, this one roll well:

40% fishmeal (i used 20% sardine/anchovy with 20% LT ).
15% birdfood (orlux one).
5% brewer yeast.
10% full fat soy
15% semolina fine
10% lamb milk replacer
5% WPC

It sometimes depend on the birdfood, the milk replacer also, some is more or less fatty and can change the rolling properties of the mix.

In reply to Post #9
My boilliegun is connected on a simple air compressor wich runs up to max 8 bar.

In reply to Post #6
Lamlac contains some sugars. Using it to much, makes it sticky.

In reply to Post #11
Same for semo. That could be a very sticky mix indeed....

Imo what makes lamlac a problem at more than 10% is the absorption rate. Any starches will absorb the egg/liquids pretty quickly and before the lamlac has had time to become liquid and just leave the sticky mess. I have messed about with replacing and egg with water to fix it but then binding is compromised and I've also dissolved lamlac into the egg mix before mixing which does improve the absorption and greatly improved stickiness.

In reply to Post #13
Thanks for the help everyone! I will hopefully give it a try over the weekend 👍

10% soya will sort it. as below, drop 10% lamlac.
i had the exact same issue with a test mix. dropped the lamlac down and it was perfect.