This category features ingredients that define both the technical quality and nutritional value of homemade baits. Milk proteins, such as casein, lactalbumin, or whey protein, provide boilies with an unmistakable amino acid profile and a subtle milky scent, to which carp react very positively, especially in cooler conditions. For the correct mechanical function of the bait, highly effective binders are available here. Ingredients like egg albumin or wheat gluten ensure that the boilies achieve the desired hardness and elasticity after boiling and drying. These binders are crucial for producing baits that must resist small fish activity or remain intact in the swim for several days. By choosing the right ratio of proteins and binders, you can create a bait that is easily digestible for fish while remaining mechanically perfect.
Egg albumin is a dried egg white, shortens the cooking time (quickly forms the outer hard skin and thus shortens the cooking time, prevents the destruction of proteins by excessively long boiling).
Gluten is wheat gluten, valued especially for its excellent binding properties and workability in the mixture. After cooking, it increases the hardness of the balls.
Lactalbumin - whey protein, improves workability, binding and final hardness of balls after cooking. It solves, for example, the cracking of balls when fed by a throwing tube.
Lactalbumin - whey protein, improves workability, binding and final hardness of balls after cooking. It solves, for example, the cracking of balls when fed by a throwing tube.
Sušené mléko je mléčný výrobek v prášku získaný sušením kravského mléka. Má vysoký obsah laktózy. Dodá směsi vláčnost, je atraktivní pro ryby pro svou jemně nasládlou chuť (kapr miluje sladké).
Vitalact is a milk lactate rich in vitamins and minerals, it is intended for feeding calves, has a sweet taste, has a relatively intense creamy scent, suitable for sweet and fruit mixes, often added to fishmeal.
