Durable Hookbait Mix
Firms up hard and stays on the hair through crayfish, nuisance fish and long soaks.
Recipe
Amounts for a 1000 g batch of dry mix
| Ingredient | Dose | Weight |
|---|---|---|
| Dry mix | ||
| Standard fishmeal | 25 % | 250 g |
| Semolina | 25 % | 250 g |
| Wheat gluten | 15 % | 150 g |
| Acid casein | 15 % | 150 g |
| Egg albumen powder | 10 % | 100 g |
| Whole egg powder | 10 % | 100 g |
| Liquids and eggs | ||
| Whole hen egg | 8 units/kg | 464 g |
| Fish protein hydrolysate | 10 ml/kg | 11.2 g |
Scale the batch, swap ingredients and watch the analysis update in the calculator.
About this recipe
Some waters are full of crayfish, bream or small nuisance fish that strip a normal boilie off the hair within an hour. This recipe is built to survive. It is meant for hookbaits rather than freebies, and it deliberately trades leakage for toughness.
The binding comes from three sources. Wheat gluten at 15 % gives a stretchy, elastic paste. Acid casein sets hard when heated. Egg albumen powder adds a firm, rubbery skin. Whole egg powder and fresh eggs add more binding protein, and standard fishmeal and semolina give the bait substance and a familiar fishmeal taste so it matches your freebies.
The paste is stiff, so knead it well. Eight eggs per kilo is enough because the gluten and albumen hold a lot of liquid. A little fish protein hydrolysate adds attraction without softening the bait.
Boil longer than usual: three to four minutes for 18 mm baits. Then air-dry them for several days until they are hard all the way through. They will last 24 hours or more on the hair. Because the bait leaks slowly, add attraction by soaking the hookbaits in a liquid attractor before fishing. Use the calculator to check the hardening score if you change the gluten or casein level, and keep fishing a softer bait as freebies around it.
Questions about this recipe
How many eggs does this recipe need?
About 8 medium eggs per kilo of dry mix. Add them beaten and stop when the paste no longer crumbles; the exact number depends on how much your ingredients absorb.
Can I change the ingredients?
Yes. Open the recipe in the calculator, swap or rebalance any ingredient, and the nutrition, binding and cost update straight away.
How long should I boil these boilies?
As a rule of thumb, boil 18 mm baits for about two minutes, smaller baits for less and hard hookbaits for longer. Air-dry them on a rack before freezing.
Estimated nutrition
per complete recipe · estimated
Cost / kg
No ingredient prices in EUR yet. Add your own prices in the calculator.
Recipe check
- Easing Wheat gluten back down to its guideline maximum of 10% — it's currently running at 15% — should keep texture, cost and palatability on track without losing what this ingredient brings to the mix.
- Easing Egg albumen powder back down to its guideline maximum of 7% — it's currently running at 10% — should keep texture, cost and palatability on track without losing what this ingredient brings to the mix.
Estimates from ingredient data — practical guidance, not laboratory analysis.