Plain Wafter Mix (New)

Name: Plain Wafter Mix (New)
SKU: 004584
Availability: InStock

Price range: £7.49 through £791.66

SKU: 004584

Weights

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

Categories: Base Mixes, Pop-Up Mixes & Wafter Mixes (Ready to roll), Wafter Mixes - Ready to roll

Description

*Our new plain wafter mix has been formulated with less buoyancy.

After being asked many many times for a wafter mix we are extremely happy to offer this superb mix. Made with Milk and Egg Proteins thus increasing leakage, it also takes on attractors and flavours extremely well, you will find it easy to use and roll. It has a firm texture but remains soft enough to use with a bait needle without excessive force. This new wafter mix has now been made less buoyant, its does still allow you to add base mix (at a lower level) when creating matching hook baits. When being used without any other powders added to the mix a 15mm round hook bait should be roughly, the correct buoyancy and will sit nicely using a size 4 hook with a ring swivel. There is always going to be a little trial and error when creating these sort of hook baits, you can alter the buoyancy of our wafter mix by adding more powders to the mix until you achieve your desired waft. Make sure you write everything down in percentages, you can then alter your percentages until you achieve your required buoyancy, also remember the buoyancy will increase slightly as the hook bait dries out, vice versa once the hook baits takes no water it will decrease the buoyancy. Good luck and happy rolling.

One egg will take approximately 80-100 grams of pop-up mix. You will get approximately 4 pots of pop ups per 250 grams of pop-up mix once made.

Simply add 40g Fluoro dye per kg wafter mix to create fluorescent hook baits. For washed out add 20g white dye and 20g fluoro dye per kg wafter mix. These are recommendations and can be altered until you achieve your desired colour. Add both wafter mix and your chosen dyes into a large plastic bag, then close bag trapping some air inside and shake well until mixed evenly.

For shelf life hook baits add 10-15ml of bait preserve per egg. It is important to remember the main part of the process is to dry your hook baits well prior to storing, usually a minimum of 48hrs, it can be slightly longer in the colder months due to extra moisture being in the air, the longer your hook baits are dried the less the moisture content will be helping to prevent mould growth.

This wafter mix requires boiling for roughly 90 seconds for a 12mm and 120secs for 15mm hook baits.

All our products are NOT fit for human consumption.

Additional information

Weight	N/A
Weights	100kg, 15kg, 10kg, 5Kg, 2.5Kg, 1Kg, 500g, 250g

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10ml flavour

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20g bait preservative

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80g liquid egg (or water)

20g bait preservative

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Note: Colour inclusion rates are a starting point and can be adjusted to suit your desired colour intensity.

Overall Ratio:
The standard ratio is 1.46g powder to 1g liquid. This can be adjusted slightly when incorporating additional liquids and powdered additives such as flavours, oils, liquid foods, or powdered attractors.

As a starting point for more customised mixes, you may reduce the ratio to around 1.35g powder to 1g liquid, then fine-tune as required to achieve your preferred consistency and workability.

This yields approximately 250g of finished pop-up baits.

Instructions

Weigh out 80g water (or liquid egg) and 20g bait preservative (100g total).

Add 10ml flavour and mix thoroughly.

Add your chosen powder mix (standard, coloured, fluoro, pastel, or iron oxide) and combine evenly until a fluffy texture is achieved.

Apply approximately 0.5ml of your chosen oil to vinyl gloves, coating them lightly.

Knead for 2–3 minutes until a smooth dough forms.

Place the dough in a sealed bag and leave to rest for 15 minutes to allow full absorption.

Lightly re-knead, then roll into a sausage suitable for your extruder.

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Start with a smaller nozzle opening and gradually trim it, checking against your rolling table after each adjustment. Always test with a full-length sausage before finalising, as length can affect expansion. Take your time—over-trimming will require a new nozzle.

Once correct, extrude sausages to the required length.

Roll using a rolling table and transfer to a tray. Dusting with rice flour is usually unnecessary with this mix, but if sticking occurs, lightly coat the tray (base and sides), then remove any excess before use. Gently shake the tray once baits are added.

Bring water to the boil, then reduce slightly (around 98°C is ideal). Although this mix does hold shape at a full boil, slightly lower temperatures are recommended.

Boiling times:

12mm: 60 seconds

15mm: 90 seconds

18mm: 120 seconds

Remove and place on an air-drying tray. Dry for a minimum of 48 hours.

A full “how-to” video will be available soon for additional guidance.

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Proper drying is essential. Air dry for at least 48 hours before storing—longer in colder or more humid conditions. The lower the moisture content, the better the resistance to mould.

Colouring Guide

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For a washed-out finish: 20g white dye + 20g fluoro dye per kg.

Add both the pop-up mix and dyes into a sealed bag with some trapped air, then shake thoroughly to ensure even distribution. Adjust levels as required to achieve your desired colour.

Wafters

Due to the high buoyancy of this mix, additional base mix can be added when producing wafters.
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