Its-grim-up-north Posted January 26, 2020 Report Share Posted January 26, 2020 Hi guys I’m making some fish meal boilies and I was also wanting to make some matching cork ball pop ups with the base mix, what I wasn’t sure about is if I have to add anything to the mix for the pop ups or I can just use it as it is. Here’s the base mix that I’m using... 20% predigested fishmeal 30% white fishmeal 30% soy flour 20% semolina salmon oil liquid egg yonny 1 Quote Link to comment Share on other sites More sharing options...
yonny Posted January 27, 2020 Report Share Posted January 27, 2020 11 hours ago, Its-grim-up-north said: what I wasn’t sure about is if I have to add anything to the mix for the pop ups or I can just use it as it is. You need to add egg albumin buddy, it's essential. It toughens the mix up. Without it they don't last long at all before the mix wants to come away from the cork. Its-grim-up-north 1 Quote Link to comment Share on other sites More sharing options...
Its-grim-up-north Posted January 27, 2020 Author Report Share Posted January 27, 2020 2 hours ago, yonny said: You need to add egg albumin buddy, it's essential. It toughens the mix up. Without it they don't last long at all before the mix wants to come away from the cork. Ok thanks mate il have a look for some.👍 yonny 1 Quote Link to comment Share on other sites More sharing options...
framey Posted January 27, 2020 Report Share Posted January 27, 2020 3 hours ago, Its-grim-up-north said: Ok thanks mate il have a look for some.👍 Get it from the supermarkets yonny and Its-grim-up-north 2 Quote Link to comment Share on other sites More sharing options...
yonny Posted January 27, 2020 Report Share Posted January 27, 2020 FYI - the egg albumin goes into your mix at 10%. A handy tip, stolen from a very well respected cork ball pop up makers guide on another forum: Soak the cork balls in egg white. Not yolk (the white is the gluey bit). Allow them to go dark, soak the egg white for at least twelve hours in the fridge. Do not swim them in egg white, just a light coating. You want them damp, but not soaked in egg white, so do not flood them. When they are damp, sprinkle egg albumen over them in a bowl, until they all have a light covering. Stir them around with a spoon. The cork balls will end up with a glaze of egg albumen, and egg white. When you put your paste around the cork ball, the moisture from your paste, will reactivate your glue. The paste will be welded to the cork ball. You will find, that you pick it off in little bits, instead of it just falling off when they are cooked. It also helps with mixes that are hard to roll in a cork ball form. Its-grim-up-north 1 Quote Link to comment Share on other sites More sharing options...
Its-grim-up-north Posted January 27, 2020 Author Report Share Posted January 27, 2020 Thanks for the info Yonny il give that a try. yonny 1 Quote Link to comment Share on other sites More sharing options...
Its-grim-up-north Posted January 27, 2020 Author Report Share Posted January 27, 2020 Would this stuff do? https://groceries.morrisons.com/webshop/product/Dr-Oetker-Free-Range-Egg-White-Powder-Sachets/294089011 yonny 1 Quote Link to comment Share on other sites More sharing options...
cpt. Posted January 27, 2020 Report Share Posted January 27, 2020 21 minutes ago, Its-grim-up-north said: Would this stuff do? https://groceries.morrisons.com/webshop/product/Dr-Oetker-Free-Range-Egg-White-Powder-Sachets/294089011 Yep. Its-grim-up-north and yonny 2 Quote Link to comment Share on other sites More sharing options...
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