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        • Item number
        • *30290
        • Barcode
        • 5425016171820
        • Brand
        • Marcel Van Den Eynde

    • Description

      • The Van Den Eynde boilie mix range features a selection of premium-quality mixes, carefully formulated using only top-grade ingredients. These mixes are designed for carp anglers who want full control over their bait presentation. Thanks to the straightforward preparation method, you can quickly create professional-grade boilies tailored to your fishing needs. Recommended recipe (for 500 g of boilie mix): 6 eggs, 5 ml flavouring of your choice, 5 ml colouring of your choice, 5 ml Super Sweet (sweetener), 2 tablespoons vegetable oil, 2 tablespoons sweet stimulator, 2 tablespoons stimulator of your choice. Start by thoroughly mixing all liquid ingredients and additives. Pour the liquid blend into the dry boilie mix and knead until you get a smooth, workable dough. Then you’re ready to roll and boil your boilies. Recommended boiling times: 14–16 mm: 2 minutes, 18–20 mm: 2.5 minutes, 20–24 mm: 3 minutes. Recommended drying time: 2 to 4 hours before freezing, 2 days if used directly.
        • Content: 1,8kg
        • Still 11 in stock.
        • The Van Den Eynde boilie mix range features a selection of premium-quality mixes, carefully formulated using only top-grade ingredients. These mixes are designed for carp anglers who want full control over their bait presentation. Thanks to the straightforward preparation method, you can quickly create professional-grade boilies tailored to your fishing needs. Recommended recipe (for 500 g of boilie mix): 6 eggs, 5 ml flavouring of your choice, 5 ml colouring of your choice, 5 ml Super Sweet (sweetener), 2 tablespoons vegetable oil, 2 tablespoons sweet stimulator, 2 tablespoons stimulator of your choice. Start by thoroughly mixing all liquid ingredients and additives. Pour the liquid blend into the dry boilie mix and knead until you get a smooth, workable dough. Then you’re ready to roll and boil your boilies. Recommended boiling times: 14–16 mm: 2 minutes, 18–20 mm: 2.5 minutes, 20–24 mm: 3 minutes. Recommended drying time: 2 to 4 hours before freezing, 2 days if used directly.
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