GARY BAYES - HOW WE ROL GARY BAYES - #HOW WE ROLL
The art of extrusion Bait making is science meets an art. Despite all the technology, research and testing, any production of a bait requires an element of touchy-feely to ensure a customer opens a bag to the very bait in boilies. "All the baits have their own uniqueness, and that's where a good bait maker needs to understand the properties of each mix," explains Gary. "The speed of extrusion dictates the diameter of the paste sausage and therefore the roundness of the finished bait. The Key swells slightly so we need to extrude it a fraction smaller than the other mixes because just in the few seconds from extrusion to going through the rollers it changes. "The old Amber Strawberry is quirky too, it has to be mixed and rolled immediately, if that stands after mixing it becomes a really horrible stretchy dough that we just can't roll round baits from."
Scopex Squid comeback? Have you got a golden oldie Nashbait boilie that you wish you could still get hold of? Whatever your favourite from the 30 year back catalogue of successful recipes, a second machine geared towards smaller production runs, specials or custom orders opens the door for some of Nashbait's all time classics to be rolled once more. Production capacity has previously limited the baits that can realistically be made available, and with the success of Instant Action, The Key, 4G Squid and TG Active, some classic recipes have had to be dropped due to commercial pressures. For fans of Scopex Squid, Amber Strawberry, iC-1, Whisky, Tangee Peach or Monster Pursuit, the additional capacity of a second machine allows custom mixes to be rolled without affecting output of the mainstream recipes. From one off orders to specials for baiting teams, boilies - watch this space!
www.nashtackle.co.uk
35