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In reply to Post #44
Thanks for the kenwood detail Mark.
I found the dough hook just didn't pick up the paste well enough so ended up using the K and that wasn't too bad, even though the capacity of the bowl and power of the motor were both struggling.
Anyway, back to a proper man's sized mixer now, looking forward to my next bait making sesh.
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In reply to Post #38
The bigger Kenwoods, Chef Baker XL, Chef Patisserie XL or Chef XL. They are the only Kenwoods suitable for knocking up 12 egg + bait mixes with. They have dough hooks. like your Hobart. The K attachments on that mixer in your photo are for whisking mashed potato, icings, things like that.
The Chef XL's come in 1000W, 1200W & 14000W. Even with the XL's... It's only really the 12 & 14000 that are up to the task on a daily basis.
I would have guessed that was all standard information, for you and your friends on that home bait rollers group on Faceache?
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In reply to Post #41
So true 
Nice thread, refreshing 
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In reply to Post #38
The kenwood mixer just seemed so puny, I missed my crypto so much, it was bugging me.
Hobart 20qt, it was very rough sounding and needed some work to get it running smoothly.
All sorted.
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In reply to Post #30
Crikey we were putting Nesquick in paste baits back in the 70's Dave.
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In reply to Post #23
never had much luck using it as a paste by itself but have done well blitzing it up with some liquids (a little bit of oil & some fish sauce) & using it as a glug / stick mix liquid.
it reeks, high salt content means it lasts forever & everything seems to love it apart from people :D
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In reply to Post #23
Used it near 2 decades ago, let it down with some fish sauce & added bits, great bait glug/soak.
Just make sure if you use it as such you take some gloves with you...hot summer nights in your bag aren't the nicest without them 
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I made some bait using a little mixer.
This one was struggling with a 12 egger, but just about managed to do two mixes without it going on fire. 24 eggs made 4.5kg.
I really do miss my big crypto peerless.
With garlic, paprika, a few drops of garlic oil too.
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In reply to Post #1
LOVE THIS
Garlic and Fenu and some curry powders is essential
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In reply to Post #22
taste is another head fvck area.
whilst they are closely linked, I think taste & smell get mixed up a lot when we talk about carp baits - especially around gustatory & olfactory responses which are quite different but very important. the actual response is probably the most important part but that doesn't happen in the receptors.
the easiest way to find out if something tastes good to carp? ask it's parents 
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In reply to Post #32
But we like coffee?
I know of few people that rate using coffee grinds in bait or in ground bait.
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In reply to Post #33
No its not. Have you tried it. The smell would put you off, but it's not bitter.
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In reply to Post #32
Belacan and other other attractors are bitter?
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In reply to Post #31
Coffeemate isn't a sweetener, it's a creamer.
I think coffee would be a repellent, very bitter and adds nothing.
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In reply to Post #30
Curious on an aspect of this one, I know coffeemate is a sweetner - however, I've never used coffee, and maybe it's that old chestnut of not mixing what we as humans think the fish will like - but coffee with all of it's natural taste/smell and caffeine etc - surely ground coffee added to a base mix or included in a glug could do well on a water?!
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A mate made some wafters with some milk e and they smelled and tasted great.
Has anyone used something like coffeemate or nesquick to achieve a similar smell/taste.
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In reply to Post #28
Look at the labels and take the ones with shrimp and protein content
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In reply to Post #26
Not sure on that bud, the jar pastes have a higher shrimp content but also a much higher water content. The blocks have higher salt and probably more actual shrimp, but that's a guess 😂 which is better? 🤔
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In reply to Post #23
Used belechan block in the Pete B mix for years when i made my own, it didn't require any flavour but i always added a bit of Bakers plumb.
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In reply to Post #25
Have look if you can find some with higher shrimp content 
The higher the better 😅
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In reply to Post #24
Thank you mate, excellent tip.
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In reply to Post #23
Very good stuff, use a fine grater, grate it into your eggs.
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Has anyone had experience with Belacan paste?
I've recently got a pot, reeks beyond words, smells like a dead rat.
https://singkeefoods.co.uk/gb/tean-s-gourmet/280-tean-s-gourmet-spicy-belacan-paste-tumisan-belcan-pedas-230g-9555144301878.html?https://singkeefoods.co.uk/?utm_source=Google+Ads&utm_medium=PMax&utm_campaign=PMax+%7BFoods%7D+5+Ag+%2F%2F+Search+Themes+%2F%2F+Various+Audiences+%28In-m%2C++Aff%2C+Data%29+%2B+No+Audience+%7C+11+Oct+%2723&gclid=CjwKCAiA1-6sBhAoEiwArqlGPiHPyVRgUWG828Q4i5GuzVvJohLi3_bBW3hXV4kEtPxzBNqcd5SDThoCEccQAvD_BwE
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I've gone down the taste route and as ever it's a total mine field. Looking at t1r1 and t1r2 taste receptors among many many others sheds some light on what each receptor does and is looking for and also the reaction from activating these receptors. Bitter taste can be used to detect toxic elements which therefore fish will avoid when detected. Wheres there are a set of receptors that as we know when L aminos are detected is a signal of a protein food. There's another set of receptors that are of most interest (to me anyway) that can detect smaller elements found in mallards reaction that hold a lot of information to the fish about what it has found. Triggers to tell a fish food is present. If you fancy a lot of research, have a look at T2r receptors.
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In reply to Post #20
I think the answer to your first question is probably no, carp and humans have different taste sensations. But there are some sensations that are common through out the animal world. Sugar for instance is a pretty universal taste enhancer.
As for other tastes carp like, it's very much trial and error for me but it does seem that ingredients that are added to our own foods to provide or enhance taste also seem to work for carpas well. The pet food and animal food industries also provide some good starting points.
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In reply to Post #18
The only thing is, do humans observe the same taste sensation as carp?
And how do we know what can be defined as 'a good taste for Caron?
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In reply to Post #18
When you are downwind of the kebab shop or the chippy and you suddenly feel like some grub.
With that in mind it's worth remembering just how important some understanding of undertow is when it comes to attracting carp into your swim 
On a big windy water I'd often get a small handful of mud and chuck it out a few yards and see if I can see which way the particles drift as they descend
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In reply to Post #16
Rod wrote many years ago. If you're tempted to come downstairs for breakfast by the smell of Bacon and Eggs, you're not going to stick around when given toast. I know that's not the exact quote, but basically the same meaning..
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In reply to Post #16
That's what it's all about 
Some flavour/hydro stuff to attract them to the bait, and some good taste and texture to keep them chomping away.
So many baits areally high flavoured bland balls of bland stuff. Much better to have your bait stand out with some taste.
Garlic, curry, chilli, paprika, fenugreek, marmite, and whatever else takes your fancy.
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I think the taste of your bait is the most important aspect of it. Do you eat food you don't like the taste of, do pig farmers use plain pelleted feed or feeds that have added taste. Do dogs prefer treats with added taste enhancers.
If carp like the taste of one bait more than others which ones are they going to eat more of?
Oh and for the record I don't consider liquid flavours great at adding taste, the best ones add short term attraction, but they are gone too quickly to add much taste. There are much better ingredients available to add or improve taste.
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In reply to Post #14
Agree mate.
The waters Fanny Rougharse talks about have seen every synthetic potion going, sad realy that anglers have to resort to stronger and stronger potions just to outfish the man next door.
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In reply to Post #13
I'd agree that very low level flavour and natural attraction is better on a water that you visit regularly and can keep some bait going in.
For one off or occasional visits then you can do better with a bit of additional pulling power.
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In reply to Post #9
It doesnt work on every water, less is more on some waters.
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In reply to Post #11
Use this site: https://imgbb.com/
Follow these instructions: post #1184
https://www.carpforum.co.uk/Shared/Messages.asp?TopicID=145162
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In reply to Post #10
Love to know how to put pictures on here
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A little glug to freshen up some hook baits.
24 x 20 dumbells, 20mm, and 16 x 14 dumbells.
Monster crab and sriracha chilli sauce.
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Some new bits to add to my bait.
The paprika will go into feedbait and hookers along with the usual garlic etc.
The chilli sauce is interesting.
I saw this Sriracha brand mentioned by Danny Fairbrass in a korda video and he was using it to glug his hook baits. I though it would have been scary hot but surprised to find its just hot. It also has a slight garlicky taste and it isn't too "dangerously hot" and have added a bit to roast chicken, and sardines on toast.
I may add some of the sauce to the wet mix. And slightly thinned down with some fish sauce should make it a good glug.
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In reply to Post #6
John Baker flavours and base mixes.... You really can't go wrong with the stuff unless you use too much....
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In reply to Post #6
The flavours don't matter too much, it could be this one or that one.
They are just an initial point of attraction. After a while and as the water starts to penetrate (solubles and texture help here) the actual smell of the food ingredients and additives will start to leak out.
With them will be the "taste" of the bait...
but carp can't taste it unless they eat it...
Ahh, but they can... they can taste the water that is being spread from around the feed by undertow, so their gustatory responses will be twitching by the time they come and find the bait.
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In reply to Post #5
Also my favourite combination. Monster crab and maple. I’m fishing a silty lake at the moment so I decided to put low levels of peach and bunspice in my mix to hopefully cut through the smell of silt. So far good results..
Othervise I also prefer non chemical flavours.
I like your thinking about natural boilies. 👍🙂
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In reply to Post #1
I have just done 2 x 12 egg mixes.
The usual garlic powder, black pepper powder, a bit of fenugreek, a good lump of shrimp paste that was squashed down into the eggs with a fork, a tablespoon of shrimp hydro powder, a bit of fish hydro, and then some monster crab and maple+ flavours at low levels.
Nice baits and had a couple of fish on them.
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I've moved away from "flavours" in favour of natural taste. Over recent months I've reverted back to toasted sesame oil/fenugreek on a meaty/liver bait and it's served me well, seems to add a different dimension to the bait that the carp seem to approve of.
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In reply to Post #1
Great minds think alike...
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I dont make my own bait anymore, i did enjoy doing it , but i dont go fishing often enough to make it viable, basically to buy enough bulk ingredients to make it viable, i couldnt make the bait fast enough before they were past there best.
I didn’t use any flavours other than the flavour of the raw ingredients, i currently use DNA SLK which I believe also is not flavored so to speak….
I recently have been using minamino and betastim to make my boilies more attractive and have been doing ok, caught the biggest in my lake on one of my syndicates and although i havent caught the most fish, fish per hrs on the bank i would say I’m doing pretty well….
I get to do maybe 20 nights a year and some lads are doing that and more over a 2 month period, if my really lucky i might get 1 may be 2 48 hrs sessions a year…..
But up to now my favourite additive is minamino
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I have been to the Asian food wholesalers and got a few bits for my next batch of bait.
The garlic powder is essential stuff, I couldn't make a bait without it.
I have also been using some hot madras power but have decided to revert back to black pepper powder that has served me so well over the years
I have previously used some fenugreek and it's a great ingredient, and I'm adding it back to the mix.
When making the baits I like to keep the flavours fairly low but back that up with some non synthetic taste/smell that can ooze out of the baits over time. It's all very smelly in the kitchen, my clothes smell like I have rolled around in the bins at the local tandoori palace, but when the baits come out of the freezer the smells are much more subtle.
Cracking a few baits open and there is a slight whiff of garlic, but taste them and then the combination of powders blend into something really very moorish.
When the fish are on it you can smell the garlic in the bait they are crapping out.
The squid sauce isn't for the boilie mix, but forms a part of my glug that goes on my hard hookers and over pellets and chops in my spod mix.
So, what do you add to your baits to make them stand out from the crowd.
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