| Weight | N/A |
|---|---|
| Packaging | 250 g, 500 g |
FLUORO YELLOW POP UP MIKS
Price range: 9,90 € through 18,81 €
The prices shown include VAT.
Pop Up Mix is a very versatile mixture based on original refined milk proteins, this mixture allows you to use your own liquids and additives, it cooks well, without fear of swelling and more importantly, the finished pop ups stay Pop up! It comes in a practical bag of 250 grams and 500 g, for those who want to make their own personalized bait for the hook.
The version that we offer you is easy to use because it contains the optimal dose of Actipro EP60 Egg Compound, which allows the mixture to be rolled with only water. The basic mixture can be adapted to natural extracts or appetite stimulants in powder or liquid form, with the recommendation that they should not exceed 50 ml and/or 50 g per 1000 g of mixture. It is also important to avoid using high-density liquids, and the most suitable are thin liquids based on amino acids.
Important: If you use flavorings, liquid foods or organic acids with a low pH (below 3.5), we recommend using them only during post-production, as a rehydration liquid. This is because egg and milk proteins can go through denaturation, aggregation and precipitation phases when exposed to acids, resulting in a crumbly dough that is impossible to roll.
Instructions: Liquid dosage (per 1 kg of mixture): 300 ml water (any additional liquid foods/sweeteners should replace part of this amount) 150 ml preservative 50 ml light oil (e.g. salmon oil) 50 ml flavoring (for best results, use half in the mixture and the other half as a sauce before packaging) Production process: Mixing: After preparing the liquid, gradually add the dry mixture while mixing for a few minutes until the dough reaches a consistency similar to plasticine. It should not stick to your hands, but should still be moist. Resting: Place the dough in a plastic bag, remove as much air as possible and let it rest in a cool place for one hour to properly absorb the liquid. Rolling: Shape the dough into desired sizes using a rolling pin or automatic machines. Cooking/Steaming: Steaming: 10 minutes at 100°C ; Cooking: 3-5 minutes over low heat, making sure the water does not reach boiling point. Drying: Leave to dry in a well-ventilated area (not excessively) at moderate temperatures for at least 24 hours, depending on the desired firmness. After drying, add the other half of the flavoring and let it rest for another 1-2 hours before packaging.
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