In reply to Post #396
Great stuff Barry, they look good!
A bit of liquid flavour/hydro into that gelatine, just not to much to stop the gelatine from setting. I bet you can get quite a bit of liquid into it though, without any problems.
Great stuff Barry, they look good!
A bit of liquid flavour/hydro into that gelatine, just not to much to stop the gelatine from setting. I bet you can get quite a bit of liquid into it though, without any problems.
In reply to Post #397
In reply to Post #397
Hi Mark,
I've just found a pot of GPB1 baits that I mislaid last year, will these be ok to use later this year ( not too late hopefully!) ?
Hi Mark,
I've just found a pot of GPB1 baits that I mislaid last year, will these be ok to use later this year ( not too late hopefully!) ?
In reply to Post #399
They will be absolutely fine Rob.
They will be absolutely fine Rob.
In reply to Post #400
Just putting together the ingredients for the tigers. Is the high fructose corn syrup banned in the UK?
All I can get is the golden syrup type stuff?
Just putting together the ingredients for the tigers. Is the high fructose corn syrup banned in the UK?
All I can get is the golden syrup type stuff?
In reply to Post #401
You'll find the corn syrup in most oriental grocers.
You'll find the corn syrup in most oriental grocers.
In reply to Post #402
but isnt the corn syrup for sale in the UK flavoured with vanilla and 'light'?
but isnt the corn syrup for sale in the UK flavoured with vanilla and 'light'?
In reply to Post #403
It could well be I'm not sure, I use the chung jung one brand and it's worked well for me.
It could well be I'm not sure, I use the chung jung one brand and it's worked well for me.
In reply to Post #404
I take it my 1KG jug of Golden Syrup won't work
I take it my 1KG jug of Golden Syrup won't work
In reply to Post #401
Hi Christopher. High fructose corn syrup is quite hard to get hold of in the UK mate... It's use in food production is pretty frowned upon in Europe, as it's considered far more 'addictive' than other sweeteners, and it's use is also linked to diabetes and other health problems.
The Americans and Asians love it though, it's in so many sweet US food and drink products. Maybe why they have such an obesity problem
It's the sugars from maize production. I've always got mine off of Amazon, but you can also get it from your local Asian wholesaler as Rabs mentioned. Daesang corn syrup off Amazon is good stuff. Comes in a 5KG bottle for around £15 delivered I think it was. I always add a bit of extra fructose powder to this, as the American stuff which we cannot get here has a higher fructose content. (Hence the name).
Carp absolutely love it.
Hi Christopher. High fructose corn syrup is quite hard to get hold of in the UK mate... It's use in food production is pretty frowned upon in Europe, as it's considered far more 'addictive' than other sweeteners, and it's use is also linked to diabetes and other health problems.
The Americans and Asians love it though, it's in so many sweet US food and drink products. Maybe why they have such an obesity problem
It's the sugars from maize production. I've always got mine off of Amazon, but you can also get it from your local Asian wholesaler as Rabs mentioned. Daesang corn syrup off Amazon is good stuff. Comes in a 5KG bottle for around £15 delivered I think it was. I always add a bit of extra fructose powder to this, as the American stuff which we cannot get here has a higher fructose content. (Hence the name).
Carp absolutely love it.
Ripped from a US diabetes website...
How High Fructose Corn Syrup (HFCS) Is Made
High fructose corn syrup (HFCS) is, as the name implies, corn syrup whose glucose has been partially changed into a different sugar, fructose. To make HFCS, you start with corn, then mill it to produce starch -corn starch. Starch, the most important carbohydrate in the human diet, consists of long chains of glucose. To make corn syrup, you mix the corn starch with water and then add an enzyme, produced by a bacterium, that breaks the starch down into shorter chains of glucose. Then you add another enzyme, produced by a fungus, that breaks the short chains down into glucose molecules. At that point, you have regular corn syrup.
To make the corn syrup into high fructose corn syrup, you turn some of its glucose molecules into fructose molecules by exposing the syrup to yet another enzyme, again produced by bacteria. This enzyme converts the glucose to a mixture of about 42 percent fructose and 53 percent glucose, with some other sugars as well. This syrup, called HFCS 42, is about as sweet as natural sugar (sucrose) and is used in foods and bakery items. HFCS 55, which contains approximately 55 percent fructose and 42 percent glucose, is sweeter than sucrose and is used mostly in soft drinks.
HFCS is a ubiquitous sweetener in America because it's so cheap here compared to sugar. The government placed production quotas on domestic sugar and an import tariff on foreign sugar in 1977, but it subsidizes corn production by paying growers. Consequently, the U.S. and Canadian prices of sugar are twice the global price, while corn syrup is cheap.
How High Fructose Corn Syrup (HFCS) Is Made
High fructose corn syrup (HFCS) is, as the name implies, corn syrup whose glucose has been partially changed into a different sugar, fructose. To make HFCS, you start with corn, then mill it to produce starch -corn starch. Starch, the most important carbohydrate in the human diet, consists of long chains of glucose. To make corn syrup, you mix the corn starch with water and then add an enzyme, produced by a bacterium, that breaks the starch down into shorter chains of glucose. Then you add another enzyme, produced by a fungus, that breaks the short chains down into glucose molecules. At that point, you have regular corn syrup.
To make the corn syrup into high fructose corn syrup, you turn some of its glucose molecules into fructose molecules by exposing the syrup to yet another enzyme, again produced by bacteria. This enzyme converts the glucose to a mixture of about 42 percent fructose and 53 percent glucose, with some other sugars as well. This syrup, called HFCS 42, is about as sweet as natural sugar (sucrose) and is used in foods and bakery items. HFCS 55, which contains approximately 55 percent fructose and 42 percent glucose, is sweeter than sucrose and is used mostly in soft drinks.
HFCS is a ubiquitous sweetener in America because it's so cheap here compared to sugar. The government placed production quotas on domestic sugar and an import tariff on foreign sugar in 1977, but it subsidizes corn production by paying growers. Consequently, the U.S. and Canadian prices of sugar are twice the global price, while corn syrup is cheap.
In reply to Post #406
Worth using this corn syrup in with particles when in soak? I always use molasses when soaking maize but looking that extra bit
Worth using this corn syrup in with particles when in soak? I always use molasses when soaking maize but looking that extra bit
In reply to Post #408
Perfect thanks for the tips
Perfect thanks for the tips
In reply to Post #408
Yes mate. I use it to prepare my tigers with.
Yes mate. I use it to prepare my tigers with.
Won't be to long now hopefully. 
GPB1 crushed cork.
Pink S2 crushed cork.
GPB1 balanced.
GPB1 crushed cork.
View post on imgur.comPink S2 crushed cork.
View post on imgur.comGPB1 balanced.
View post on imgur.com