What levels are people using to make hard hookbaits for 1 Large egg mix, I've got whey gel and egg albumen to add to my standard basemix to make a 1 large egg mix
Thanks 👍
Thanks 👍
In reply to Post #1
Depends on how hard you need them. experimentation is the key.
Start low and do a 1 egg mix, and go from there, up levels if needed.
I use the digital jeweller type scales and Tare/zero a small plastic container before weighing the ingredients.
To save wastage... I personally work it like this
1 kilo base mix divided by 7, gives you a 142 gram mix ( enough for a large egg mix )
Take 135 grams of base mix. Then add the below to it.
Lower inclusion rate would be 2.5% of each. 3.5g of each of whey gel and egg albumen
Take 128 grams of base mix. Then add the below to it.
Higher inclusion rate would be 5% of each. 7.1g of each of whey gel and egg albumen.
If only using egg albumen on its own you can go up to 10% inclusion rate.
place all powders in a strong poly bag/sealable plastic lunchbox/clip on lid/takeaway container give it a good shake, and get mixing
Depends on how hard you need them. experimentation is the key.
Start low and do a 1 egg mix, and go from there, up levels if needed.
I use the digital jeweller type scales and Tare/zero a small plastic container before weighing the ingredients.
To save wastage... I personally work it like this
1 kilo base mix divided by 7, gives you a 142 gram mix ( enough for a large egg mix )
Take 135 grams of base mix. Then add the below to it.
Lower inclusion rate would be 2.5% of each. 3.5g of each of whey gel and egg albumen
Take 128 grams of base mix. Then add the below to it.
Higher inclusion rate would be 5% of each. 7.1g of each of whey gel and egg albumen.
If only using egg albumen on its own you can go up to 10% inclusion rate.
place all powders in a strong poly bag/sealable plastic lunchbox/clip on lid/takeaway container give it a good shake, and get mixing
In reply to Post #2
Thanks for the input there S&d it's a big help. I just want to make some cork ball pop ups, made some fresh bait this past week I've been catching well on. I do put whey gel in that at 40g per 6 egg mix to firm it up. Been catching on wafters made out of base mix and baf pop up mix with 1 eggs worth of whey gel. These have been catching well.
The wafters have come out really well and firm, you bring them in as they were sent out even after 24 hours. I made them by using 2 large egg whites instead of 1 large egg with yolk along with baf pop up mix and 1 eggs worth of whey gel at a ratio of 60 parts base mix & 40 parts pop up mix. It might actually work well with pop ups too but I think for cork ball pop ups perhaps added egg albumen might help further with it being just a 2mm layer of paste around the cork
Thanks for the input there S&d it's a big help. I just want to make some cork ball pop ups, made some fresh bait this past week I've been catching well on. I do put whey gel in that at 40g per 6 egg mix to firm it up. Been catching on wafters made out of base mix and baf pop up mix with 1 eggs worth of whey gel. These have been catching well.
The wafters have come out really well and firm, you bring them in as they were sent out even after 24 hours. I made them by using 2 large egg whites instead of 1 large egg with yolk along with baf pop up mix and 1 eggs worth of whey gel at a ratio of 60 parts base mix & 40 parts pop up mix. It might actually work well with pop ups too but I think for cork ball pop ups perhaps added egg albumen might help further with it being just a 2mm layer of paste around the cork
In reply to Post #3
If you are not getting it in bulk, buy the sachets from Sainsbury's, 1 per egg
If you are not getting it in bulk, buy the sachets from Sainsbury's, 1 per egg
In reply to Post #4
also if you want them really hard when you break the eggs take some of the yolk out and just use mainly the white, makes a lot of difference as you're naturally upping the albumen level....
also if you want them really hard when you break the eggs take some of the yolk out and just use mainly the white, makes a lot of difference as you're naturally upping the albumen level....
In reply to Post #1
Just add 10 to 15% egg powder (the full egg powder) and boil for a bit longer - say 2.5 mins to 3 mins, air dry for a week. sorted.
I upped it from 10% and it deffo makes them harder.
Just add 10 to 15% egg powder (the full egg powder) and boil for a bit longer - say 2.5 mins to 3 mins, air dry for a week. sorted.
I upped it from 10% and it deffo makes them harder.