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NHDC, Amino & Betaine Flavour Enhancer
46+ shoppers have bought this
NHDC, Amino & Betaine Flavour Enhancer
flavours:

Scopex Marine

Weight subtotal:

0.35 kg

Price: £7.49
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£7.49 (incl. VAT)
Whole Egg Powder (Premium 60%)
2156+ shoppers have bought this
Whole Egg Powder (Premium 60%)
Weights:

20kg (£117.49)

Weight subtotal:

20 kg

Price: £117.49
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£117.49 (incl. VAT)
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Subtotal £124.98 (incl. VAT)
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Whole Egg Powder (Premium 60%)

Whole Egg Powder (Premium 60%)

Price range: £8.99 through £4,799.99

SKU: 004529

Whole Egg Powder (Premium 60%)

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Description

Our Premium Whole Egg Powder is a fantastic binding agent and can be used as a direct replacement for liquid egg. Whole egg powder will firm baits throughout whereas egg albumen will tend to create a tougher skin whilst leaving the centre moist. You can create your liquid egg by mixing it with water, start of mixing 180/230g (18%/23%) of whole egg powder to make 1 litre of liquid egg, remember you can higher the inclusion level which will increase the binding potential of the liquid.

Premium Whole Egg Powder (60%) Contains 60% egg albumen. More % of egg albumen gives much more binding allowing less to be used. Also has a higher protein content and lower fat content, creating a fantastic egg powder.

Due to the high amount of egg albumen in this egg powder you can lower your boiling times by half, this will create a nice rubbery outer skin leaving the centre soft. Vice versa if you require tougher boilies for throwing sticks simply boil for your normal boiling times which will toughen the boilie throughout.

To get the best results when mixing with water, mix thoroughly with a paddle mixer using a drill then leave for at least 2 hours before using.

Start by adding 200g 60% whole egg powder into a large measuring jug, then fill with water to the 1L mark and mix very, very well. It is best to leave for at least 2 hours before using. The % of 60% whole egg powder can be altered going forward if needed, until you achieve your desired binding.

Recommend boiling times with 60% whole egg powder.

12mm – 45 seconds

15mm – 60 seconds

18mm – 80 seconds

These times can again be altered until you achieve your desired texture.

Recommend inclusion level is up to 23% – (230g) per kg base mix.

  • Protein : 58%
  • Fat : 20%
  • Moisture : <5%
All our products are NOT fit for human consumption.

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1kg, 2.5kg, 5kg, 10kg, 20kg, 100kg, 260kg, 1000kg

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