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  Yellow Iron Oxide (E172)

  £7.49 – £174.99Price range: £7.49 through £174.99 Select options This product has multiple variants. The options may be chosen on the product page

  Yellow Iron Oxide Dye (E172) food grade & feed permitted colouring for adding to mixes.

  • Recommended inclusion levels are 5-40 g/kg. Please note: This is the recommended starting amount. You can add less for a more washed out colour or add more for a brighter/darker colour. Also note you can only make mixes darker with colourants (Dark base mixes/ingredients will not turn into a lighter colour).
  • This dye is N0n-Soluble.
  • E172 Yellow iron oxide dye is Permitted for feed purposes.
  • All our powdered colours are of the highest quality/grade available on the market.

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  Whey Gel

  £7.99 – £404.99Price range: £7.99 through £404.99

  ***THIS PRODUCT IS NOT AVAILABLE IN YOUR COUNTRY***

  This product has multiple variants. The options may be chosen on the product page

  Whey Gel (HG-80)  is renowned for its excellent gelling properties, whey gel will harden baits to the core and proves itself to be extremely useful where harder baits are required due to crayfish and small fish whittling baits down. High inclusions of whey gel will reduce the cooking time required for baits to as low as 60 seconds.

  This (HG-80) whey gel is a high end ingredient, high gelling Milk Protein Whey fraction, please do not confuse this with the poorer imitations available on the market. This premium whey gel will harden baits ALL the way through.

  Recommend inclusion level is up to 5% – (50g) per kg base mix, dependant on what other binders are being used in the mix.

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  Plain Wafter Mix (Refined)

  Rated 5.00 out of 5

  £7.49 – £791.66Price range: £7.49 through £791.66

  ***THIS PRODUCT IS NOT AVAILABLE IN YOUR COUNTRY***

  This product has multiple variants. The options may be chosen on the product page

  AABaits Wafter Mix

  Our AABaits Wafter Mix has been refined to improve handling, making it easier to mix, roll and produce consistently high-quality hook baits. The buoyancy has also been carefully refined to create a mix that is ideally suited for producing balanced wafters.

  When used on its own, this mix has been designed so that a 12mm hook bait will waft with the hook lying flat on the lake bed when used in conjunction with a Thinking Anglers Size 4 Curved Shank Hook and a Micro Rig Swivel.

  The ideal buoyancy of every wafter is personal and will always depend on factors such as hook size, hook gauge, swivel size and your preferred rig arrangement. Some anglers prefer the hook to remain flat on the lake bed, others like the hook to be lifted slightly, while some prefer the hook bait itself to sit on the lake bed whilst still retaining slight buoyancy. There are countless variables, so use the recommendations below as a starting point and fine-tune them to suit your own fishing.

  This mix can be used with either water or liquid egg, alongside bait preservative. When using water and bait preservative, the finished hook baits will still have excellent firmness. For those who prefer a slightly firmer finish, using liquid egg alongside bait preservative will increase the hardness slightly.

  For the best results, always weigh both your liquids (egg or water) and powders accurately. Wafter mixes require precise measurements, so we recommend using digital scales capable of measuring to at least 0.1g.

  The buoyancy of this mix has been designed specifically for smaller hook baits (12mm). For larger hook baits, simply increase the density by incorporating your chosen base mix. The recommended ratios below provide an excellent starting point for 15mm and 18mm hook baits, although some fine tuning may still be required.

  Made using premium milk proteins, egg proteins and high-quality milk powders, this mix provides excellent leakage while absorbing flavours and liquid attractors exceptionally well. It is easy to mix, simple to roll and produces a firm yet workable hook bait that remains soft enough to use comfortably with a baiting needle.

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  Buoyancy Ratios

  15mm Hook Bait

  • 70% Wafter Mix
  • 30% Base Mix

  Produces a well-balanced wafter when used with a Thinking Anglers Size 4 Curved Shank Hook and Micro Rig Swivel, based on our own testing. As every base mix differs in density, your results may vary. Use this as a starting point and adjust the ratio to achieve your preferred level of buoyancy.

  18mm Hook Bait

  • 65% Wafter Mix
  • 35% Base Mix

  Produces a well-balanced wafter when used with a Thinking Anglers Size 4 Curved Shank Hook and Micro Rig Swivel, based on our own testing. As every base mix differs in density, your results may vary. Use this as a starting point and adjust the ratio to achieve your preferred level of buoyancy.

  NOTE: These are guidelines, ratios can be altered accordingly. Adding more base mix will lower the buoyancy of the finished hookbait.

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  Mixing Ratios

  Standard Mix (No Dye)

  • 80g Liquid Egg (or Water)
  • 20g Bait Preservative
  • 10ml Flavour
  • 184g Wafter Mix (Roughly extra 10g wafter mix when using water)

  Standard Coloured Mix

  • 80g Liquid Egg (or Water)
  • 20g Bait Preservative
  • 10ml Flavour
  • 182g Wafter Mix (Roughly extra 10g wafter mix when using water)
  • 2g Standard Dye

  Fluoro Mix

  • 80g Liquid Egg (or Water)
  • 20g Bait Preservative
  • 10ml Flavour
  • 177g Wafter Mix (Roughly extra 10g wafter mix when using water)
  • 7g Fluoro Dye

  Pastel Mix

  • 80g Liquid Egg (or Water)
  • 20g Bait Preservative
  • 10ml Flavour
  • 178.5g Wafter Mix (Roughly extra 10g wafter mix when using water)
  • 3.5g Fluoro Dye
  • 2g White Dye

  Iron Oxide Mix

  • 80g Liquid Egg (or Water)
  • 20g Bait Preservative
  • 10ml Flavour
  • 182.5g Wafter Mix (Roughly extra 10g wafter mix when using water)
  • 1.5g Iron Oxide Dye

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  Colour, Flavour & Mixing Guide

  Overall Mixing Ratio

  IMPORTANT: Always weigh both liquids and powders accurately using digital scales capable of measuring to at least 0.1g.

  The standard mixing ratio for this wafter mix is 1.67g powder to 1g total liquid. This ratio has been developed to provide the ideal consistency, workability and finished buoyancy.

  When incorporating additional liquids or powdered additives such as flavours, oils, liquid foods, amino acids or powdered attractors, the ratio may require slight adjustment.

  As a starting point for customised recipes, reduce the ratio to approximately 1.57g powder per 1g total liquid, then fine tune until your preferred dough consistency is achieved.

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  Colour Inclusion

  The inclusion rates below are intended as a guide and can be adjusted to achieve your preferred colour intensity.

  Standard Colours

  • 2g Standard Dye
  • 182g Wafter Mix

  Fluoro Colours  

  • 7g Fluoro Dye
  • 177g Wafter Mix

  White Colour

  • 4g White standard dye
  • 180g Wafter Mix

  Pastel Colours

  • 3.5g Fluoro Dye
  • 2g White Dye
  • Per 178.5g Wafter Mix

  Iron Oxide Colours

  • 1.5g Iron Oxide Dye
  • 182.5g Wafter Mix

  Larger Batch Guide (Per 1kg Wafter Mix)

  • Bright Fluoro Colours – 40g Fluoro Dye
  • Pastel Colours – 20g Fluoro Dye – 10g white dye (not essential). Lowering the fluoro dye will create a pastel colour but we personally prefer the colour achieved by adding white dye, as it creates a softer, more natural-looking finish.
  • Standard Colours – 11g Standard Dye
  • Iron Oxide Colours – 8g Iron Oxide Dye
  • White Colour – 22g White Standard Dye

  Note: For the most even colour distribution, place the dry mix and dyes into a sealed bag, trap some air inside and shake thoroughly before adding any liquids.

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  Flavour Inclusion

  Some flavours simply are not compatible with pop-up and wafter mixes and can significantly affect the binding properties of the dough.

  If this occurs, try one of the following:

  • Dilute the flavour with bait preservative.
  • Mix it with your other liquid ingredients.
  • Dilute it with a small amount of water before adding it to the egg.

  Some flavours can only be applied to the finished hook baits because they interfere with the binding process too much to be incorporated into the mix.

  For maximum attraction, we recommend boosting finished hook baits with flavours and additional liquid attractors after boiling. During the boiling process, some attractants are inevitably lost, while the coagulated egg albumen locks in a proportion of the remaining liquids, reducing their leakage. Applying flavours and attractors to the finished hook baits maximises leakage and overall attraction.

  Note: Allow the hook baits to dry until they still retain a slight amount of flexibility before reapplying additional flavours or liquids. These can be applied multiple times to further increase attraction.

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  Instructions

  1. Weigh out 80g water (or liquid egg) and 20g bait preservative (100g total).
  2. Add 10ml flavour and mix thoroughly.
  3. Add your chosen powder blend and mix until a light, fluffy consistency is achieved.
  4. Lightly coat a pair of vinyl gloves with approximately 0.5ml of your chosen oil.
  5. Knead the mix for 2–3 minutes until a smooth dough is formed.
  6. Place the dough into a sealed bag and leave to rest for 15 minutes to allow full absorption.
  7. Lightly knead again before rolling into a sausage suitable for your extruder.
  8. Load into your sausage gun and extrude a small amount to check sizing.
  9. Begin with a slightly undersized nozzle and gradually trim it until it perfectly matches your rolling table. Always test using a full-length sausage before making further adjustments, as a full sausage can expand slightly differently during extrusion.
  10. Roll your hook baits and transfer them to a tray. Rice flour is normally unnecessary with this mix, but if sticking occurs, lightly dust the tray and remove any excess before use.
  11. Bring water to the boil, then reduce slightly (approximately 98°C). Although the mix will withstand a full rolling boil, a slightly lower temperature is recommended.
  12. Remove the hook baits and place them onto an air-drying tray.
  13. Air dry your hook baits for a minimum of 24 hours before storing, allowing longer during colder or more humid conditions. The lower the remaining moisture content, the greater the resistance to mould.

  Batch Yield: Approximately 250g of finished hook baits. Simply halve all ingredients to produce approximately 125g.

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  Boiling Times

  12mm – 60 seconds

  15mm – 1½–2 minutes

  18mm – 2–2.5 minutes

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  Drying & Storage

  Proper drying is essential. Air dry your hook baits for a minimum of 24 hours before storing, allowing longer during colder or more humid conditions. The lower the remaining moisture content, the greater the resistance to mould.

  Avoid over-drying your hook baits. Excessive drying can make them brittle and prone to cracking when squeezed. We prefer our finished hook baits to retain a slight amount of flexibility, allowing them to bounce back slightly rather than becoming stone hard.

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  Talin

  Rated 5.00 out of 5

  £3.74 – £333.32Price range: £3.74 through £333.32

  ***THIS PRODUCT IS NOT AVAILABLE IN YOUR COUNTRY***

  This product has multiple variants. The options may be chosen on the product page

  Talin is the strongest/sweetest natural product on the market , which is extracted from an African fruit. It removes any bitter after taste within the finished bait. Talin avoids the overpowering rush of sweetness that can come with artificial sweeteners, helping with very cautious fish. It works extremely well with fish/savoury mixes as well as the obvious fruity and creamy baits.

  Recommended inclusion levels for this talin are 1ml per kg base mix.

  All our essential oils are of the highest food grade/quality available on the market.

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  Yellow Maize

  Rated 5.00 out of 5

  £6.49 – £649.99Price range: £6.49 through £649.99

  ***THIS PRODUCT IS NOT AVAILABLE IN YOUR COUNTRY***

  This product has multiple variants. The options may be chosen on the product page

  A cost effective loose feed that can be introduced to your swim in larger quantities without causing harm to the fish, also a great visual to help bring fish down to your baited area. Great for keeping fish feeding for longer periods.

  CAUTION: All dry particles and nuts will absorb water and expand once submerged, for this reason they MUST all be prepared correctly (Soaked for a given time and cooked for a given time). Failure to prepare properly can be deadly to fish.

  TO PREPARE: Soak for a minimum of 24 hours then boil for 30 minutes.

  Note: Once cooked you can also add liquid foods, oils or bait additives of your choice to add even more attraction.

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  BetaCel-Yeast® (Premium)

  £6.99 – £2,450.00Price range: £6.99 through £2,450.00

  ***THIS PRODUCT IS NOT AVAILABLE IN YOUR COUNTRY***

  This product has multiple variants. The options may be chosen on the product page

  BetaCel Yeast® – Premium Deactivated Brewers’ Yeast Powder

  NEW & IMPROVED – Higher Protein, Premium Brewing Heritage & Better Value

  BetaCel Yeast® is our new premium-quality deactivated brewers’ yeast powder, produced from 100% pure Saccharomyces cerevisiae.

  Sourced from a global leading producer of yeast powders and extracts, BetaCel Yeast® is derived from genuine traditional brewing using malted barley and hops, providing an excellent nutritional profile and valuable naturally occurring brewing compounds.

  Following our own comparative testing against our long-established Brocacel® Yeast, BetaCel Yeast® came out on top, offering a higher measured protein content, a more pleasant overall taste in our own comparisons, distinctive brewing-derived characteristics and a cost saving for our customers.

  Why Have We Introduced BetaCel Yeast®?

  Brocacel® has always been a very good-quality yeast ingredient, and one we have been happy to supply for many years. However, at AA Baits, we are constantly looking for ways to improve the quality and value of the ingredients we offer.

  Following comparative laboratory testing, we received the following protein results:

  • Brocacel® Yeast – 40.9% crude protein
  • BetaCel Yeast® – 45.8% crude protein

  These are the actual results returned from the samples tested. As with any natural ingredient, nutritional values can vary slightly between production batches.

  This means BetaCel Yeast® demonstrated approximately 12% more protein than Brocacel® in our comparative testing.

  Alongside the higher protein result, BetaCel Yeast® offers a cost saving, making it an exciting addition to our range.

  Understanding the Bitterness Levels – Why Is This Important?

  One of the interesting findings from our comparative laboratory testing was the difference in measured bitterness levels between the two yeast products.

  Our results showed:

  • Brocacel® Yeast – 20 BU/100g dry matter
  • BetaCel Yeast® – 100 BU/100g dry matter

  This means BetaCel Yeast® recorded five times the measured bitterness of Brocacel® in our laboratory analysis.

  However, it’s important to understand what these figures actually mean, particularly when it comes to taste, palatability and bait quality.

  At AA Baits, we fully appreciate that taste and palatability are extremely important when developing high-quality fishing baits. The last thing we want is to introduce an ingredient that negatively affects the taste or acceptance of our formulations.

  For this reason, we carried out our own direct taste comparisons between Brocacel® and BetaCel Yeast®.

  Despite the difference in laboratory bitterness readings, we were unable to detect any noticeable additional bitterness in BetaCel Yeast®. In fact, we found BetaCel Yeast® to have a much more pleasant initial taste and aftertaste, making it our preferred product in our own side-by-side comparisons. We also tested other yeast powders that recorded zero measurable bitterness and had not been produced through traditional brewing using malted barley and hops. Despite having no measurable bitterness, we found both their initial taste and lingering aftertaste to be extremely unpleasant.

  This highlights an important distinction: a laboratory bitterness measurement does not necessarily translate directly into how bitter an ingredient tastes, particularly when it is incorporated at relatively low inclusion levels within a complete bait formulation.

  So Why Have We Highlighted the Bitterness Reading?

  The reason we’ve included this information isn’t because we believe a more bitter bait is necessarily better. Instead, we consider it an interesting analytical characteristic that helps us understand the brewing origin and composition of the yeast.

  BetaCel Yeast® originates from genuine traditional brewing using malted barley and hops, rather than simply being yeast grown on alternative fermentation substrates.

  During the brewing process, hops contribute naturally occurring bitter compounds, including humulone (alpha acid), lupulone (beta acid) and related substances.

  The bitterness level of brewery-derived yeast can be influenced by the quantity, variety and bittering intensity of the hops used, alongside the brewing and production processes themselves.

  The higher bitterness reading in BetaCel Yeast® is consistent with its origins in a hop-rich brewing process and reflects an interesting difference in the brewing-derived characteristics of the two yeast products.

  These hop-derived compounds are also of particular interest because of their recognised antioxidant and bacteriostatic properties under certain conditions.

  Although the bitterness reading alone cannot establish the exact concentrations of these compounds or determine the quality of the original beer, it provides another useful insight into the characteristics of BetaCel Yeast® and its genuine brewing heritage.

  What Does This Mean for Bait Makers?

  Ultimately, what matters to us is the overall quality, nutritional value, taste and suitability of an ingredient, rather than any single laboratory figure.

  Our own taste testing found BetaCel Yeast® to have a more pleasant overall taste than Brocacel®, with no noticeable increase in bitterness, despite its higher analytical reading.

  It’s also worth remembering that brewers’ yeast is normally used as just one component of a complete bait formulation. Its contribution to the finished bait will depend on the inclusion rate and the other ingredients used.

  For us, the bitterness measurement is simply another piece of analytical information that complements the more important advantages we have identified:

  • Higher Protein Content – 45.8% crude protein compared with 40.9% for Brocacel® in our comparative testing.
  • Excellent Taste Profile – Preferred in our own side-by-side taste comparisons, with no noticeable additional bitterness.
  • Genuine Brewery Origin – Derived from traditional brewing using malted barley and hops.
  • Naturally Occurring Nutrients – Including MOS, beta-glucans, nucleotides, amino acids, vitamins and minerals.
  • Better Value for Money – Offering a cost saving compared with Brocacel®.

  Genuine Brewery-Derived Yeast – Why the Source Matters

  Not all yeast powders are produced in the same way, and we believe the origin of a yeast ingredient is just as important as its nutritional specification.

  BetaCel Yeast® is sourced from genuine traditional brewing using malted barley and hops, rather than simply being yeast grown on an alternative fermentation substrate.

  During the brewing process, the yeast comes into contact with naturally occurring compounds from both the malted barley and hops, contributing to its distinctive composition.

  This can include valuable hop-derived bitter compounds alongside the nutritional components naturally present in the yeast itself.

  Some yeast powders are produced using alternative fermentation substrates and different manufacturing processes. These can still be useful ingredients, but their composition may differ significantly from genuine brewery-derived yeast.

  For this reason, we believe it is important to understand not just the protein content of a yeast powder, but also where it comes from, how it is produced and what naturally occurring compounds it contains.

  Why Bitterness and Gluten Are Interesting Indicators

  Two particularly interesting characteristics when assessing brewery-derived yeast are its measured bitterness and the presence of gluten.

  Traditional brewing commonly uses malted barley, which naturally contains gluten-related proteins, while hops contribute characteristic bitter compounds.

  When both are detected in a brewers’ yeast powder, they can provide useful supporting evidence of its brewing origin.

  However, neither measurement alone proves how a yeast has been produced, which is why manufacturer traceability and confirmation of the production process are equally important.

  In the case of BetaCel Yeast®, we have confirmation that the product originates from traditional brewing using malted barley and hops.

  Combined with its measured bitterness, this gives us further confidence in the origin and characteristics of the ingredient we are supplying.

  Naturally Rich in Valuable Yeast Nutrients

  BetaCel Yeast® contains a range of naturally occurring nutritional components that make deactivated brewers’ yeast a valuable ingredient in modern bait formulations.

  These include:

  • MOS (Mannan Oligosaccharides) – Naturally occurring yeast cell wall components valued for their prebiotic properties.
  • Beta-Glucans – Yeast cell wall polysaccharides recognised for their potential role in supporting normal immune function.
  • Nucleotides – Important nutritional compounds involved in cellular activity, growth and tissue development.
  • Amino Acids – Valuable protein-building components that contribute to the nutritional profile of a bait.
  • B Vitamins – Naturally occurring vitamins involved in metabolism and nutrient utilisation.
  • Minerals & Trace Elements – Including phosphorus, iron, zinc and other essential micronutrients.
  • Hop-Derived Compounds – Including humulone, lupulone and related bitter substances associated with the brewing process.

  Premium Quality & Specialist Production

  BetaCel Yeast® is manufactured by a global leading producer of yeast powders and extracts, using specialist production and processing technology.

  The combination of genuine brewery-derived raw material, carefully controlled processing and an excellent nutritional specification makes BetaCel Yeast® a premium ingredient for use in boilies, groundbaits, stick mixes and other specialist fishing bait formulations.

  Key Benefits of BetaCel Yeast®

  • 100% pure deactivated brewers’ yeast (Saccharomyces cerevisiae).
  • Derived from genuine traditional brewing using malted barley and hops.
  • 45.8% crude protein in our comparative testing.
  • Approximately 12% higher measured protein content than Brocacel® Yeast.
  • Five times the measured bitterness of Brocacel® Yeast, with no noticeable additional bitterness in our own taste comparisons.
  • Pleasant overall taste profile, preferred in our own side-by-side testing.
  • Contains naturally occurring MOS, beta-glucans and nucleotides.
  • Provides amino acids, B vitamins, minerals and trace elements.
  • Contains valuable hop-derived bitter compounds, including humulone and lupulone.
  • Produced using specialist manufacturing technology.
  • Excellent nutritional addition to a wide range of bait formulations.
  • Better value for money compared with Brocacel® Yeast.

  The AA Baits Commitment to Quality

  At AA Baits, we’re constantly striving to source the very best quality ingredients, not only to offer our customers premium products at competitive prices, but also to ensure that we use only the finest raw materials in our own in-house bait formulations and boilie production.

  Our introduction of BetaCel Yeast® isn’t because Brocacel® is a poor-quality product — far from it. Brocacel® has always been an excellent yeast ingredient and one that many of our customers have used successfully for years.

  For the time being, we will continue to offer both Brocacel® and BetaCel Yeast®, allowing customers to choose whichever product best suits their requirements.

  However, following our comparative testing, we believe BetaCel Yeast® represents an exciting step forward.

  With its higher measured protein content, excellent taste profile, genuine brewery-derived origin, valuable naturally occurring nutrients and more competitive price, we can see BetaCel Yeast® becoming our leading brewers’ yeast ingredient and the preferred choice for many bait makers.

  BetaCel Yeast® – Genuine Brewery-Derived Quality, Higher Protein, Excellent Taste & Better Value.

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  SupremeCel-Yeast® (Premium)

  £7.49 – £11,033.33Price range: £7.49 through £11,033.33

  ***THIS PRODUCT IS NOT AVAILABLE IN YOUR COUNTRY***

  This product has multiple variants. The options may be chosen on the product page

  SupremeCel-Yeast® – Premium High-Nucleotide Hydrolysed Yeast Powder

  ADVANCED YEAST NUTRITION – 50% Protein, Naturally Rich in Nucleotides, Nucleosides & Bioactive Yeast Compounds

  SupremeCel-Yeast® is our new premium-quality hydrolysed yeast powder, produced from 100% pure brewers’ yeast (Saccharomyces cerevisiae) using a specialist hydrolysis process designed to release and make accessible the valuable nutritional components naturally present within yeast cells.

  Unlike conventional deactivated brewers’ yeast powders, SupremeCel-Yeast® undergoes a carefully controlled hydrolysis process that breaks down the yeast’s natural cellular structure, allowing its individual components to become more readily accessible.

  The result is a highly specialised yeast ingredient containing 50% crude protein, naturally occurring nucleotides, nucleosides, nucleic acids, amino acids, beta-glucans, mannan oligosaccharides (MOS) and other valuable yeast-derived compounds.

  With its impressive nutritional specification and advanced processing, SupremeCel-Yeast® represents an exciting addition to our range of premium ingredients for modern carp bait formulations.

  What Makes SupremeCel-Yeast® Different?

  Not all yeast powders are the same.

  Conventional deactivated brewers’ yeast is already an excellent nutritional ingredient, providing protein, amino acids, vitamins, minerals and valuable yeast cell wall components.

  However, much of this nutrition remains contained within the yeast’s natural cellular structure.

  SupremeCel-Yeast® takes yeast processing a stage further.

  Through specialist hydrolysis, the natural yeast cell structure is broken down, releasing components from within the cells and increasing their accessibility.

  This is particularly interesting because yeast naturally contains a wide range of biologically important compounds, including nucleic acids, nucleotides, nucleosides, amino acids and other nitrogen-containing substances.

  By making these naturally occurring components more accessible, SupremeCel-Yeast® offers a different nutritional profile and functionality compared with conventional deactivated yeast powders.

  For bait makers looking to incorporate advanced nutritional ingredients into their formulations, this makes SupremeCel-Yeast® a particularly interesting option.

  Naturally Rich in Nucleotides – Why Are They Important?

  One of the most exciting characteristics of SupremeCel-Yeast® is its naturally occurring nucleotide and nucleic acid content.

  Nucleotides are essential biological compounds found in all living organisms. They form the building blocks of DNA and RNA and play important roles in cellular metabolism, growth, tissue development and regeneration.

  They are particularly interesting in fish nutrition because they are involved in several important physiological processes.

  These include:

  • Cell Growth & Regeneration – Nucleotides are involved in the synthesis of DNA and RNA, making them important components in normal cell division, tissue growth and repair.
  • Immune Function – Dietary nucleotides have been studied for their potential to support normal immune responses in fish and other aquatic species.
  • Intestinal Development – Nucleotides are of particular nutritional interest in rapidly developing tissues, including the intestinal lining.
  • Growth & Nutrient Utilisation – Research into aquatic animal nutrition has investigated the potential benefits of dietary nucleotide supplementation for growth and feed utilisation.
  • Metabolic Activity – Nucleotides are involved in fundamental cellular processes, including energy transfer and numerous biochemical reactions.

  While fish can synthesise nucleotides naturally, dietary nucleotides can provide an additional source of these important compounds.

  This is particularly relevant during periods of rapid growth, reproduction, stress and increased physiological demand.

  An Impressive Nucleic Acid Specification

  According to the manufacturer’s specification, SupremeCel-Yeast® contains:

  12% nucleic acid protein (expressed as a proportion of crude protein).

  This is a particularly interesting characteristic of the ingredient and supports its positioning as a specialist yeast product containing naturally occurring nucleic acid components.

  It is important to distinguish this analytical measurement from a direct measurement of free nucleotides. The 12% figure refers specifically to the manufacturer’s stated nucleic acid protein value, rather than 12% free nucleotides in the finished powder.

  Nevertheless, it provides a valuable indication of the nucleic acid-related fraction within this premium hydrolysed yeast.

  For bait makers interested in the nutritional potential of nucleotides and related yeast compounds, SupremeCel-Yeast® offers an exciting ingredient to explore.

  Hydrolysed Yeast – Why the Processing Matters

  The process used to manufacture a yeast ingredient can be just as important as its nutritional composition.

  In conventional deactivated yeast, the yeast cells have been rendered inactive, but much of their original cellular structure remains intact.

  Hydrolysis involves breaking down components of that structure, allowing the contents of the yeast cells to become more accessible.

  During this process, naturally occurring cellular materials can be released, including nucleic acid-related compounds, soluble nitrogenous substances and other valuable yeast components.

  This is particularly interesting for fish nutrition because the availability and digestibility of nutrients can influence how effectively they are utilised.

  SupremeCel-Yeast® is designed to provide a readily accessible supply of naturally occurring yeast nutrients, making it an excellent candidate for use in high-quality nutritional bait formulations.

  However, hydrolysis does not automatically mean that every nutrient is fully digested or absorbed. The extent of hydrolysis and resulting nutritional availability depend on the manufacturing process and the individual compounds involved.

  50% Crude Protein – An Excellent Nutritional Profile

  In addition to its specialist hydrolysed composition, SupremeCel-Yeast® provides an impressive 50% crude proteinaccording to the manufacturer’s specification.

  Protein is a fundamental nutritional component in carp bait formulation, supplying nitrogen-containing compounds and amino acids that contribute to the overall nutritional value of the finished bait.

  Yeast proteins are particularly interesting because of their amino acid composition and the additional nutritional substances naturally associated with yeast.

  The manufacturer’s specification also identifies:

  • Lysine – 3.6%
  • Methionine – 0.8%

  Lysine and methionine are essential amino acids, meaning fish must obtain adequate quantities through their diet.

  Both play important roles in protein synthesis, growth and normal metabolic function.

  The combination of high crude protein, essential amino acids and naturally occurring nucleic acid-related compounds makes SupremeCel-Yeast® an interesting addition to sophisticated nutritional bait formulations.

  Naturally Occurring MOS & Beta-Glucans

  Another important feature of SupremeCel-Yeast® is the presence of valuable yeast cell wall components.

  These include mannan oligosaccharides (MOS) and beta-glucans, both naturally associated with the cell walls of Saccharomyces cerevisiae.

  Mannan Oligosaccharides (MOS)

  MOS are carbohydrate structures found in yeast cell walls and are widely investigated for their potential prebiotic properties.

  In aquaculture nutrition, yeast-derived MOS have been studied for their possible role in supporting intestinal health, microbial balance and normal digestive function.

  Beta-Glucans

  Beta-glucans are naturally occurring polysaccharides recognised for their potential immunomodulatory properties.

  They have attracted considerable interest in aquaculture nutrition because of their interaction with innate immune responses in fish and crustaceans.

  Together, MOS and beta-glucans contribute to the nutritional complexity of SupremeCel-Yeast®, providing additional value beyond its protein content alone.

  It is this combination of internal yeast cell components and valuable cell wall compounds that makes hydrolysed yeast such an interesting specialist ingredient.

  Naturally Contains Glutathione – A Valuable Antioxidant Compound

  One of the particularly interesting features of the SupremeCel-Yeast® specification is its naturally occurring glutathione content.

  The manufacturer’s analytical information identifies:

  Glutathione – 600mg per 100g

  Glutathione is a naturally occurring compound made from three amino acids: glutamate, cysteine and glycine.

  It plays an important role in cellular antioxidant systems and is involved in protecting cells against oxidative stress.

  Glutathione also participates in a variety of normal metabolic and detoxification processes within living organisms.

  Its presence adds another interesting dimension to the nutritional profile of SupremeCel-Yeast®.

  Although the glutathione content of an ingredient does not establish a direct antioxidant benefit in finished fishing bait, it is a valuable naturally occurring constituent and further demonstrates the complexity of this premium yeast product.

  Naturally Contains Choline

  SupremeCel-Yeast® also contains naturally occurring choline.

  The manufacturer’s specification identifies:

  Choline – 320mg per 100g

  Choline is an important nutrient involved in normal cellular function, lipid metabolism and the formation of phospholipids found in cell membranes.

  It is also a precursor of acetylcholine, a compound involved in nerve signalling.

  Choline is of nutritional interest in fish diets, particularly in relation to normal growth, metabolism and lipid utilisation.

  The presence of naturally occurring choline adds to the broad nutritional profile of SupremeCel-Yeast®.

  Why Is SupremeCel-Yeast® Interesting for Carp Bait Formulations?

  When developing a high-quality carp bait, we believe it is important to consider much more than crude protein percentages alone.

  A successful nutritional formulation brings together a range of ingredients with complementary characteristics, including protein sources, amino acids, soluble compounds, lipids, carbohydrates, vitamins and minerals.

  SupremeCel-Yeast® offers a particularly interesting combination of these nutritional characteristics.

  Its hydrolysed structure provides access to a wide range of naturally occurring yeast components, while its high protein content contributes valuable nitrogenous nutrition.

  The presence of nucleic acid-related compounds, MOS, beta-glucans, glutathione and choline further distinguishes it from more conventional yeast ingredients.

  Hydrolysed yeast ingredients are also of interest in aquatic feeds because some of their soluble components may contribute to feed palatability and chemical stimulation.

  For carp bait makers, this makes SupremeCel-Yeast® a promising ingredient for evaluation in formulations where nutritional quality and the availability of yeast-derived compounds are important.

  SupremeCel-Yeast® is not simply another brewers’ yeast powder. It is a specialist hydrolysed yeast ingredient offering a more advanced approach to incorporating yeast nutrition into carp bait.

  SupremeCel-Yeast® vs BetaCel Yeast® – What’s the Difference?

  Although both products originate from brewers’ yeast, they have different characteristics and intended roles.

  BetaCel Yeast® is our premium deactivated brewers’ yeast powder, sourced from genuine traditional brewing using malted barley and hops.

  It offers an excellent nutritional profile, naturally occurring brewing compounds and the distinctive bitterness associated with hop-derived substances.

  SupremeCel-Yeast®, on the other hand, is a specialist hydrolysed brewers’ yeast designed to provide greater accessibility of naturally occurring yeast cell components.

  Its principal selling points are its advanced hydrolysed composition, 50% crude protein and the presence of valuable nucleic acid-related compounds.

  Both are excellent ingredients, but they offer different characteristics.

  Where BetaCel Yeast® provides a high-quality, traditional brewery-derived nutritional ingredient, SupremeCel-Yeast® offers a more specialised option for bait makers interested in hydrolysed yeast nutrition.

  Rather than replacing BetaCel Yeast®, SupremeCel-Yeast® complements it, giving customers another option when developing premium bait formulations.

  SupremeCel-Yeast® – Typical Nutritional Specification

  The following figures are taken from the manufacturer’s technical information.

  Analytical Constituent	Typical Value
  Crude Protein	50.0%
  Crude Oils & Fats	3.0%
  Crude Fibre	1.0%
  Crude Ash	6.6%
  Lysine	3.6%
  Methionine	0.8%
  Glutathione	600mg/100g
  Choline	320mg/100g
  Nucleic Acid Protein (in CP)	12%

  These values are supplied by the manufacturer and may vary naturally between production batches.

  Key Benefits of SupremeCel-Yeast®

  • Premium hydrolysed brewers’ yeast produced from 100% Saccharomyces cerevisiae.
  • 50% crude protein according to the manufacturer’s specification.
  • Contains naturally occurring nucleotides, nucleosides and nucleic acid-related compounds.
  • 12% nucleic acid protein (in crude protein) as stated by the manufacturer.
  • Specialist hydrolysis process designed to increase the accessibility of valuable yeast cell components.
  • Naturally contains MOS and beta-glucans.
  • Provides essential amino acids, including lysine and methionine.
  • 600mg glutathione per 100g.
  • 320mg choline per 100g.
  • Contains valuable naturally occurring yeast-derived nitrogenous compounds.
  • An interesting ingredient for high-quality nutritional bait formulations.
  • Suitable for evaluation in boilies, groundbaits, stick mixes and other specialist fishing bait applications.
  • Complements conventional deactivated brewers’ yeast ingredients such as BetaCel Yeast®.

  Premium Quality & Specialist Production

  SupremeCel-Yeast® is manufactured using specialist yeast hydrolysis technology, designed to release the naturally occurring nutritional components of brewers’ yeast.

  The finished product is a finely ground, light-brown powder, making it convenient to incorporate into a wide range of dry bait formulations.

  Unlike conventional yeast powders that are primarily valued for their protein, vitamin and mineral contributions, SupremeCel-Yeast® has been selected for its combination of high protein content, hydrolysed cellular components and naturally occurring bioactive compounds.

  This makes it an exciting option for bait makers who want to explore more specialised nutritional ingredients.

  The AA Baits Commitment to Quality

  At AA Baits, we’re constantly looking for ways to improve and expand our range of high-quality bait-making ingredients.

  We believe that selecting the right raw materials is one of the most important aspects of developing an effective bait formulation.

  That means looking beyond basic nutritional figures and taking the time to understand how an ingredient is produced, what it contains and how it can contribute to the finished bait.

  Our introduction of SupremeCel-Yeast® reflects this approach.

  We already offer excellent conventional brewers’ yeast products, including our premium BetaCel Yeast®, but we recognise that different yeast processing methods can produce ingredients with very different nutritional characteristics.

  By introducing a specialist hydrolysed yeast, we can now offer our customers an additional option for incorporating naturally occurring yeast nutrients into their bait formulations.

  With 50% crude protein, naturally occurring nucleic acid-related compounds, MOS, beta-glucans, glutathione and choline, we believe SupremeCel-Yeast® is an exciting addition to our premium ingredient range.

  For bait makers who take nutrition seriously and want to explore the benefits of advanced yeast processing, SupremeCel-Yeast® is well worth considering.

  SupremeCel-Yeast® – Advanced Hydrolysed Yeast Nutrition, High Protein & Naturally Occurring Nucleotides.

  Recommended inclusion level: is up to 20g per kg base mix.

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