MassiveBaits Components - Egg Albumin
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Massive Baits Egg Albumin
Egg albumin is obtained by powdering chicken egg whites. Its physical properties greatly contribute to binding the ingredients of the mix. It significantly enhances the firmness of the Boilies and reduces the time needed for their thermal processing. This component is sensitive to heating. It contains a very high level of protein, as much as approximately 84%, and less than 1% fat, offering an abundant level of amino acids, proteins, and vitamins. Egg albumin can replace eggs when making the dough: for 1kg of dry mix, about 25g of albumin is dissolved in 600ml of water. In mixes, the dosage is: 30-80g / kg of mix.
Product Specifications:
- Powdered chicken egg whites
- Excellent binding properties
- Hardens boilies
- Reduces boiling time of boilies
- High protein level (84%)
- Rich source of amino acids, proteins, and vitamins
- Greatly substitutes eggs in the mix
Packaging: 0.5kg and 1kg
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