Pop up mix white

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. Add your desired flavours, liquids, and preservatives to the bowl, keeping in mind a recommended ratio of approximately 15ml of preservatives 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 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. 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 15-30 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.
   6. Next, heat a pan of water to boiling. 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 15-20 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 pieces on a drying rack in a dry environment, and avoid direct sunlight.

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.