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Particle Preparation Guide

THE FOLLOWING GUIDELINES WILL HELP YOU TO ENSURE THAT ANY PARTICLES YOU USE ARE HARMLESS TO FISH. DRY PARTICLES AND SEEDS NEED TO BE DENATURED WITH A COMBINATION OF SOAKING AND BOILING TO MAKE THEM COMPLETELY SAFE.

 

CARP KRUNCH - Pre-soak for 6 hours then bring to the boil and simmer for 10-15 minutes.

CHICK PEAS - Pre-soak for 12-16 hours then bring to the boil and simmer for 20-40 minutes.

CHOPPED TIGER NUTS - Pre-soak for 12-18hours then bring to the boil and simmer for 15-30 minutes.

FRENCH MIX - No pre-soaking necessary, just bring to the boil and simmer for a minute. For the best results leave in water for 12 hours stirring occasionally.

GROATS - No pre-soaking necessary, just bring to the boil and simmer for a minute. For the best results leave in water for 12 hours stirring occasionally.

HEMP - Pre-soak for 12-14 hours then bring to the boil and simmer until split (approx 30 mins).

MAIZE - Pre-soak for 24 hours then bring to the boil and simmer for 30 minutes.

PARTIBLEND - No pre-soaking necessary, just bring to the boil and simmer for a minute. For the best results leave in water for 12 hours stirring occasionally.

TARES - Pre-soak for 12-16 hours then bring to the boil and simmer for 20-30 minutes.

TIGER NUTS - Pre-soak for 24 hours then bring to the boil and simmer for 40 minutes.

To get the very best from your particles, it is well worth considering the following tips:

When any product is boiled or heat-treated the molecular structure and nutritional profile (including attraction properties) are denatured and damaged. This means that the less boiling time required to make the particles suitable for use, the better. However, it is vital to ensure particle baits are correctly prepared to avoid fish damage. Therefore, pre-soak particles for longer than usual, making required boiling times shorter.

To improve attraction properties, leave the boiled particles to soak and partly ferment in their naturally occurring sugars that remain in the boiling water. After several days certain particles will start to form a caramelising liquid that makes the final particle much more attractive.

Using any of our Liquid Foods, each particle product can be enhanced further. Most liquids can be added at up to 30ml/kg to create a personalised particle bait which fish find highly attractive.

Two of the most soluble attractors available are salt and sugar. Either can be added to particles after the boiling process and act as an effective appetite stimulant (flavour enhancer). Simply add around ½ a teaspoon per kilo to really 'pep up' your particles.

Be different! Try adding Red Venom to particles at around 15ml/kg in conjunction to Talin at 2ml/kg. Be careful not to dye your hands red and watch the response you get when applying it to French Maize, Tiger Nuts or Chick Peas!