Pop-up Base Mix Fluo Yellow

Pop-up base mix based on milk proteins, designed for high stability and buoyancy. The texture of the final product allows a prolonged release of attractants into the water, while the pop-up maintains its buoyancy for a minimum of 24 hours. The version offered by Baitshop is easy to use, as it contains an optimal dose of Actipro EP60 Egg Compound, allowing the mix to be rolled using only water. It is available in both standard white and fluorescent colors (yellow, orange, and pink).

The base mix can be customized with natural extracts or appetite stimulants in either powder or liquid form, with the recommendation that these should not exceed 50 ml and/or 50 g per 1,000 g of mix. It is also important to avoid using high-density liquids, thin amino-based liquids being the most suitable.

Important: If using flavors, liquid foods, or organic acids with a low pH (below 3.5), we recommend applying them only during post-production, as a rehydration liquid. This is because egg and milk proteins can go trough denaturation, aggregation, and precipitation stages when exposed to acids, leading to a crumbly dough that becomes impossible to roll.

Instructions:

Liquid Dosage (per 1 kg mix):

• 300 ml water (any additional liquid foods/sweeteners should replace part of this amount)
• 150 ml Bait Preserve Liquid
• 50 ml light-colored oil (eg. Salmon Oil)
• 50 ml flavor (for best results, use half in the mix and the other half as a dip before packaging)

Production process:

1. Mixing: After preparing the liquids, gradually add the dry mix while kneading for a few minutes until the dough reaches a plasticine-like consistency. It should not stick to your hands but should still feel moist.
2. 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 liquids.
3. Rolling: Shape the wafters into the desired sizes using a rolling table or automatic machines.
4. Boiling/Steaming:
   • Steaming: 10 minutes at 100°C
   • Boiling: 3-5 minutes on low heat, ensuring the water does not reach boiling point.
5. Drying: Allow to dry in a well-ventilated area (not excessively) at moderate temperatures for up to 24 hours, depending on the desired firmness. After drying, add the second half of the flavor and let the wafters sit for another 1-2 hours before packaging.