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Hello this time you want to talk about the construction of boilie, surely there will be someone who puffs but there will be many who may consider it useful my Post. Let us remember always that we should not hurry !!!!!! We start with flour give necessary, according to season and see if you have grind or not (temperature below 10 degrees large size if the temperature is above 10 degrees then we mecronizer). Join flour between them and let rest for a week so that the scents and aromas of each meal have to join off by giving to our mix a unique fragrance. When we decide to do our boilies, a few days before, we pull out of the mix necessary, is preparing adding 1-2 tablespoon of salt per kg (used to make an imprint gustatory) the various additives powder and if we are 1-2 tablespoons sugar (attention with sugar not exceed may have trouble in rolling) to mix everything well,'ll put it in a bag, leaving it close well rested for a couple of days. The day before making our dough we break eggs necessary we aromas and additives that we believe should be more (not exceeding the doses ever recommended by the manufacturer) add 20 cc of olive oil every 12 eggs and we beat all, with 2 forks or a whip from confectioner (Prohibited use blender or mixers adds air to the part liquid, and does not strike me as the case may be) the risk is that then become boilies pop up. Once this is done our part pour liquid in an airtight container and let it rest, preferably in a cool place for a day, giving way to the entire contents of mix and aromas of spice throughout the liquid uniformly. The next day we are finally ready to do our balls, we pull out the liquid, it a little 'inside a bowl, combine the mix little by little until it feel dense and malleable, if there were problems that hardens too add a few tablespoon of liquid hand, if too soft add a little flour. At this point when we have our own dough ready'll put it in a nylon bag and let rest for 20 minutes giving time to take stock of flour and liquid part of impregnating for good flour. Now past the 20 minutes we are ready to make large sausage from taxied on the table, we fill our gun extruder, who manual about air and begin to extrude our large sausage them put on the table taxiway and do our boilie (remember that the hole spout extruder must be at least 2 mm lower than the table taxiway). When we all balls ready for firing cases are 2 or we cook immediately or as certain to leave a day to dry (almost as fresh pasta) after which cook it. A steam for cooking steam cooking time and much higher than that immersion but we earn less in terms of dispersion of aromas and additives and say that the balls are more captured, (if I must tell the truth I did not found no difference between cooked immersion or steam) just to make you an idea of a boilie requires 20 mm 6 / 8 minutes if cooked steam, and 2 / 3 if cooked in boiling water depends greatly on the Mix. Boil: cooked in boiling water, we boil water in a large pot, when the water boils add the boilies, a few at a time trying to do too much lower temperature. When our boilie are cooked there remains that stretch to dry for 2 / 3 days, there is no fixed rule for drying, one of my old fishing companion was dry no more than 1 day per second for to bait it necessary to punch it with the drill because the needle is destroyed, lives in a very ventilated. With the dry we should put them away !!!!!!!!!!!!!! In what way?

We speak in another post.

Hello Max