Pop up mix fluoro Orange

Create your perfect pop-ups with our premium pop-up mix. This ready-to-use, milk protein-based formula, enriched with egg compound, is designed to attract even the most wary carp. With various visual appeals and high leakage, it ensures your bait stands out and draws in more bites.

Easy to roll and highly buoyant
Our pop-up mix is effortless to roll and has great buoyancy. The ready baits maintain their buoyancy for at least 24 hours, remaining hard but still spongy, and will release all attractants for a prolonged period.

Customization Options
You can personalize your pop-ups by adding up to around 15% of other dry ingredients or additives, such as DMPT, citric acid, robin red, full-fat GLM, liver powder, keramine, various hydro powders, powdered/liquid flavors and spices, sweeteners, amino acids, belachan, CPSP90, crayfish meal, and more.

Additionally, you can incorporate various liquids, provided they are not too heavy. Avoid using bulk oils like hemp and salmon oil in pop-ups. As the mix already contains egg compound powder, there is no need to add extra eggs during preparation.

Making hard pop-ups
For those needing very hard pop-ups, we recommend adding approximately 5% egg albumen.

Usage Warning
This mix is intended for hookbait/lure use only and is not suitable for human or animal
consumption.

See instructions below

General Instructions for Pop Up Mix:

1. 1. Begin by pouring your chosen volume of water into a bowl, no need for eggs for our pop up mix already contains egg compound powder. Add your desired flavours, attractors, liquids, and preservatives to the bowl, keeping in mind a recommended ratio of approximately 10-15ml of preservative for every 60ml of liquids. Blend these until they are thoroughly mixed. If you’re new to using this pop-up mix, it’s suggested to start with a total of 50/100ml of liquids for your initial trials. As with anything new, there may be some trial and error initially as you strive for the right mix consistency.
   2. Once your liquids are blended, start adding the powder. Combine it gradually, aiming to create a texture similar to a dense, thick soup.
   3. Continue to gradually add more powder to the liquid mixture and keep mixing. Aim for a dough-like consistency that is just moist enough to minimally stick to your hands.
   4. Place the dough in a plastic bag and let it rest for about 30 minutes.
   5. After the rest period, roll or shape the dough into the required size. If the dough feels too dry, feel free to add a little bit more water and knead the dough until the water is absorbed.
   6. Next, heat a pan of water to boiling point. Once it reaches a boil, lower the heat slightly to maintain a medium simmer, which is just under boiling point. This step is important to prevent the dough from swelling.
   7. The simmering duration for your dough depends on its size. We recommend a simmer time of 1.5 to 2.5 minutes. Adding too many pieces at once can cool down the boiling water, so as a rule of thumb, aim to simmer about 20-30 pieces at a time. If you prefer to steam your dough, aim for a steaming time of around 15 minutes, adjusting for the size of your pieces.
   8. After boiling or steaming, transfer the pieces onto an absorbent towel, paper, or a drying rack and allow them to dry and cool down.
   9. Lastly, the drying duration will depend on the time of year. During winter, the process may take longer than in summer. In general, allow for about 1-2 days of drying time in the summer and 3-4 days in the winter, factoring in temperature, humidity, and ventilation. Be sure to dry your pop ups on a drying rack in a low humidity environment and avoid direct sunlight.

Tips:

• As our pop up mix does not need liquid eggs, you can add more liquid foods to boost the attractiveness.
• The pop ups will become harder and more buoyant when you dry them longer
• When hard pop ups are needed, you can add egg albumen in a ratio of 3-5% of your pop up mix
• To further enhance the pop-ups you can give them a coating of the used liquids, flavour, attractors etc without water and allow to soak in
• For producing wafters we recommend as a guideline to use around 2/3 (volume) basemix with 1/3 pop up mix. Example: 2 cups basemix and 1 cup pop-up mix. 
• Always first make a small test batch to see if you have your ratios right.