Hinders Bait Particle Preparation Guide

Particle Preparation Guide

Hinders have got it...

...and it’s catching!

Hemp

Hinders have got it...

...and it’s catching!

Hemp Hemp is FANTASTIC! The creamy white ‘sprout’ simply bursts out of the shell. Brilliant results .....fish over a bed of confidence!

- Simply soak for 12-14 hours in fresh water - Bring to the boil and simmer until split (usually 20-30 minutes) - It is now ready to use or can be frozen into session packs.

Top Tips - Add 3/5ml per kg of Betalin® to give your hemp a sweet boost!

- For chilli hemp add 20g per dry kg during the last 10 minutes of cooking.

- Add 30g of salt after cooking and mix well to really bring out that hemp flavour!

Take a look at our How to Prepare Hemp Video below

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Whole Maize

Hinders have got it...

...and it’s catching!

Whole Maize One of the first particles to be widely used it’s sweet kernel keeps on catching.and is an excellent loose feed that won’t break the bank.

- Simply soak for 24 hours in fresh water - Bring to the boil and simmer until it is soft enough to split between two fingers (usually 40-50 minutes).

- Be sure to stir the maize through out the cooking to prevent it sticking to the bottom of the pan.

- It is now ready to use or can be frozen into session packs.

Top Tips - Add 3/5ml per kg of Betalin® to give your maize to give it an extra a sweet boost!

- Pick out the larger kernels, dry on tissue and place in a pop up pot.

Cover these with Betalin® - this will preseve the maize for longer making perfect hookbaits!

Prepared Maize

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Tiger Nuts

Hinders have got it...

...and it’s catching!

Tiger Nuts Tiger Nuts are a renown carp catcher with high levels of natural sugars and ‘coconutty’ taste - mouth-watering!

- Simply soak for 18-24 hours in fresh water - Bring to the boil and cook for 30-40 minutes - the water should be kept at a vigorous boil throughout the cooking process.

- The tiger nut will still be hard but should no longer look shrivelled and you should be able to bite through them.

- They are now ready to use or can be frozen into session packs.

Top Tips - Add 3/5ml of Betalin® per dry kg during the soaking process plus another 3-5ml of Betalin® per dry kg after cooking to really give the tigers a sweet taste and keep the carp coming back for more!

- Pick out the larger tiger nuts for hookbaits and soak them in a pot of Betalin®. This will help your hookbait stand out from the rest!

Prepared Tiger Nuts

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Chopped Tiger Nuts

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...and it’s catching!

Chopped Tiger Nuts Chopped Tiger Nuts are ‘nuggets’ of crunchy, milky Tiger Nuts just the right size to let the flavours flood out.

- Simply soak for 12-14 hours in fresh water - Bring to the boil and simmer for 10-20 minutes.

- The tiger nut chunks will still be hard but should no longer look shrivelled and you should be able to bite through them.

- They are now ready to use or can be frozen into session packs.

Top Tips - Add 3/5ml of Betalin® per dry kg during the soaking process plus another 3-5ml of Betalin® per dry kg after cooking to really give the tigers a sweet taste and keep the carp coming back for more!

- Try using it 50/50 with Carp Krunch - it’s cracking!

Prepared Chopped Tiger Nuts

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Carp Krunch

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...and it’s catching!

Carp Krunch Carp Krunch is a chunky combo of easy to prepare particles with great holding power.

- Soak in cold water for 6 - 8 hours.

- Bring to the boil and simmer for 10-15 mins.

- Be sure to stir the Carp Krunch through out the cooking to prevent it sticking to the bottom of the pan.

- It is now ready to use within 5-7 days or can be frozen into session packs.

Top Tips - Add 3/5ml of BetalinÂŽ per dry kg during the soaking process plus another 3-5ml of BetalinÂŽ per dry kg after cooking to really give the seeds a sweet taste and keep the carp coming back for more!

- Try using it 50/50 with Chopped Tigers !

Prepared Carp Krunch

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Mini Munga Mix

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...and it’s catching!

Mini Munga Mix Mini Munga is a mini seed and pulse combo of easy to prepare particles perfect for spodding.

- Soak in cold water for 10-12 hours.

- Bring to the boil and simmer for 20-30 mins.

- Be sure to stir the mini munga mix through out the cooking to prevent it sticking to the bottom of the pan.

- It is now ready to use within 5-7 days or can be frozen into session packs.

Top Tips - Add 3/5ml of BetalinÂŽ per dry kg during the soaking process plus another 3-5ml of BetalinÂŽ per dry kg after cooking to really give the seeds a sweet taste and keep the carp coming back for more!

Prepared Mini Munga Mix

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Monster Munga Mix

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...and it’s catching!

Monster Munga Mix Monster Munga is a chunky seed and pulse combo of easy to prepare particles perfect for spodding.

- Soak in cold water for 10-12 hours.

- Bring to the boil and simmer for 30 mins.

- Be sure to stir the munga mix through out the cooking to prevent it sticking to the bottom of the pan.

- It is now ready to use within 5-7 days or can be frozen into session packs.

Top Tips - Add 3/5ml of BetalinÂŽ per dry kg during the soaking process plus another 3-5ml of BetalinÂŽ per dry kg after cooking to really give the seeds a sweet taste and keep the carp coming back for more!

Prepared Monster Munga Mix

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Partiblend

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...and it’s catching!

Partiblend Partiblend is excellent for spodding - the small seeds start to release a milky cloud of attraction as soon as they’re in the water.

- There’s no need to presoak Partiblend - just cover well with cold water, turn up the heat and as soon the pan is boiling that’s the cooking done!

- Be sure to stir the partiblend through out the cooking to prevent it sticking to the bottom of the pan.

- Allow to cool, transfer to an airtight bucket and it is ready to go or can be frozen into session packs.

Top Tips - Add 3/5ml of Betalin® per dry kg during the soaking process plus another 3-5ml of Betalin® per dry kg after cooking to really give the seeds a sweet taste and keep the carp coming back for more!

Prepared Partiblend

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French Mix

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...and it’s catching!

French Mix Once prepared French Mix has a ‘porridge-like’ consistency that creates a wonderful cloudy effect in the water. The different sized particles will keep the carp foraging for hours.

- There’s no need to presoak French Mix - just cover well with cold water - Bring to the boil and simmer for a minute - For best results leave in water for 12 hours stirring occasionally.

- It is now ready to use within 5-7 days or can be frozen into session packs.

Top Tips - Add 3/5ml of Betalin® per dry kg during the soaking process plus another 3-5ml of Betalin® per dry kg after cooking to really give the seeds a sweet taste and keep the carp coming back for more!

Prepared French Mix

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Groats

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...and it’s catching!

Groats Once prepared Groats create a wonderful cloudy effect in the water, making them a great addition to any spod mix.

- There’s no need to presoak Groats - just cover well with cold water - Bring to the boil and simmer for a minute - For best results leave in water for 12 hours stirring occasionally.

- It is now ready to use within 5-7 days or can be frozen into session packs.

Top Tips - Add 3/5ml of Betalin® per dry kg during the soaking process plus another 3-5ml of Betalin® per dry kg after cooking to really give the seeds a sweet taste and keep the carp coming back for more!

Prepared Groats

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Tares

Hinders have got it...

...and it’s catching!

Tares Tares score highly as a Roach bait, but they’re great for catching Carp, Tench, Dace and Bream too!

- Soak in clean water for 10-12 hours - Bring to the boil and simmer for 20-30mins - Keep testing the seeds they are ready when you can just squeeze them between your finger a thumb.

- They are now ready to use or can be frozen into session packs.

Top Tips - Add 3/5ml of Betalin® per dry kg during the soaking process plus another 3-5ml of Betalin® per dry kg after cooking to really give the seeds a sweet taste and keep the carp coming back for more!

- To get realy black tares you can add an iron tablet at the start of cooking or a teaspoon on bicorbonate soda.

Prepared Tares

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