The last batch I made were far too soft after a good few days air drying when in the lake for 4-5 hours the paste was coming away from the cork ball.

I'm using 100g hard hookbait mix that have the hardening agents already added, then adding another 80g of my own powders and additives.

Could anyone help me with the egg albumen and whey gel dosage for the extra powders?

The aa baits (that I have) recommended levels are:

Whey gel - Recommend inclusion level is up to 5% – (50g) per kg base mix

Egg albumin - Recommend inclusion level is up to 20% – (200g) per kg base mix.

Shall I just follow this guide or can anyone recommend amounts that will work without blocking the baits up.

Thanks

In reply to Post #1
Soak the cork balls in egg whites first, until they go dark, dark brown. When they are dark, put them into a bowl and sprinkle alb on them until they are all covered. Let this all dry.

When you now roll your cork ball, the moisture in the paste will reactivate that, what is essentially glue you have made around the cork ball itself. This will glue your paste to the corkball and solve your problems, without making the mix itself egg bound.

I have already been soaking in egg white but will add the alb.

I didn't mention that I'm making one mix for corkies and wafters at the same time by addding 5g of spheres. The wafters are too soft after a 5/6 hours so I'm guessing more hardeners are required?

The mix is basically too soluble due to the extra high amount of powders. Usually I go lower on extras and haven't had this problem.