Egg albumin is a dried egg white, shortens the cooking time (quickly forms the outer hard skin and thus shortens the cooking time, prevents the destruction of proteins by excessively long boiling).
This amino acid has a very wide range of uses. You can add it to your own Amino complexes, mix various spices, extracts, etc. It helps the carp to digest.
This amino acid has a very wide range of uses. You can add it to your own Amino complexes, mix various spices, extracts, etc. It helps the carp to digest.
By far the strongest odor you could ever give your nose. If you have a problem catching bigger carp on "your" water, try this revolutionary attractant. You will achieve that your boilies will differ significantly from others and will select younger fish. The local change in PH, to which the carp responds, also plays a role.
Cork pulp is a great tool for manufacturers of floating or neutrally balanced boilies. By adding the right ratio to the boilies mix, you will achieve floating boilies of idetical flavor and composition, for example. as the one you feed.
Lactalbumin - whey protein, improves workability, binding and final hardness of balls after cooking. It solves, for example, the cracking of balls when fed by a throwing tube.