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Fluoro green Pop-Up Base Mix

Fluoro green Pop-Up Base Mix

£7.40£1,239.00

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Description

Product Description

 

We at Shilhams have been perfecting our very own Pop-Up mixes for many years. We only use the highest quality ingredients and use no glass beads, cork dust or cork balls. We now have developed a range of buoyancies, a Wafter/pop up Mix (low buoyancy), a Chod Mix (medium buoyancy) and a Zig Mix (high buoyancy). We sell our Pop-Up mixes in bulk all around the world to various big named companies. These Pop-Up mixes are the best on the market-Guaranteed! Our Pop-Up Mixes all extrude and roll perfectly and stay buoyant for weeks.

I often get asked how many Pop-Ups are in a kilogram. This varies because of size, shape and buoyancy. For example:-

14mm round Pop-Ups in Zig High Buoyancy  will weigh 96g per 100 Pop-Ups.

14mm round Pop-Ups in Chod Medium Buoyancy will weigh 115g per 100 Pop-Ups.

14mm round Pop-Ups in Wafter Low Buoyancy will weigh 180g per 100 Pop-Ups.

Please read our instructions before you start or you WILL be putting all your hard work in the bin. 

 

Wafter Mix Improved

This mix is now a full wafter mix so you only need flavour and colour (no other ingredients needed).

I have adjusted the mix to be spot on as a wafter, so just flavour and colour. No need for oil as its all in the mix.

An example of a small mix is: –

75g of liquid egg
10-18g Shilhams preservative
5g colour
3g flavour
200g wafter mix

Size and weight of your hook will determine what size wafter you will require to make.

For example:

i.  A 14mm wafter will need a size 8 hook to hold it down.

ii. A 16mm wafter will need a size 6 hook to hold it down.

 

Chod Pop-Mix

This mix is approximately 60% more buoyant than the wafter mix. This is our medium buoyancy Pop-Up mix and is ideal for most situations, including a Chod rig, Snowman Rig, large sized Pop-Ups etc. Our tests prove that the Chod Pop-Ups stay buoyant for weeks. This is our biggest selling mix. Again, you can add extra ingredients to this mix at a rate of no more than 20%, try small samples first

Please note you are dealing with a small weight so a good set of digital scales, weighing to a point of 1 gram jewellery type scales would be ideal. warning acid flavours and additives like n-butric will affect the binding of the eggs  so try no more than below first.

 An example of a small mix is: –

75 grams of liquid egg

10-18 grams of Shilhams preservative

2 grams of betaine

6 – 8 grams of colouring

4ml of food oil (hemp, fish, olive oil)

4 – 6ml of flavour

170 – 180 grams of chod mix

 

Zig Pop-Up Mix

This is a very high buoyancy Pop-Up Mix, it is approximately 70% more buoyant than the chod mix. It must be the lightest and most buoyant pop up mix available to buy, and again will stay buoyant for a few weeks. This mix is perfect for ultra-buoyant zig rigs. If you want this slightly less buoyant then, extra ingredients can be added. Tests are important before you make big quantities

Please note you are dealing with a small weight so a good set of digital scales, weighing to a point of 1 gram jewellery type scales would be ideal. warning acid flavours and additives like n-butric will affect the binding of the eggs  so try no more than below first.

 An example of a small mix is: –

75 grams of liquid egg

10-18 grams of Shilhams preservative

2 grams of betaine 

6 – 10 grams of colouring

5ml of food oil (sunflower, hemp or fish)

5 – 8ml of flavour

160 – 170 grams of zig mix

Boiling your finish boilies

To cook your wafters or low buoyancy pop ups water need to be a full boiling water

 

To cook your Zig or Chod pop-ups: –

Bring a pan of water to a good boil, turn the heat down the heat to a simmer.  At this point tip in a few pop-ups, stirring with a wooden spoon, so that they spin in the hot water.

I recommend the following cooking times: –

10mm cook in hot water for 40 – 50 seconds max

12mm cook in hot water for 50 -60 seconds max

14mm cook in hot water for 60 seconds max

16mm cook in hot water for 60 – 70 seconds max

18mm cook in hot water for 60 -70 seconds max

20mm cook  for 70 -80 seconds max

25mm cook for 90 seconds

 

If you cook them longer and have the water too hot then the pop-ups will expand and miss-shape. If the water is not hot enough the egg albumen in the pop up mix will not skin them and they will crumble so if you doing load you need to turning heat up to the boil then back down.

If you want the pop-ups to be harder, then air dry them for longer.

You can also boost the flavour by adding a few ml of your flavouring into a polythene bag and add the pop-ups, shake well to make sure they are all evenly coated and leave to soak.

If you require any advice please call Mark Shilham on 07398852559.

 

Additional information

Weight N/A
Weight / Capacity

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Buoyancy

Wafter Low Buoyancy, Chod Medium Buoyancy, Zig High Buoyancy

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