Fishing Bait

We produce our own fishing bait and sell it to our guests at a fair price – as a service of a special kind.
Since we only want the best for our fish, we also use top quality materials in our fishing bait. These fresh prime materials are ordered constantly and subjected to regular quality controls. 50 % of the bait quality can be attributed to the correct storage period. 30 % is achieved by the correct manufacturing process and cultivation by the supplier. The remaining 20 % lies in the production itself.
We prepared the following information to give you an overview of our fishing bait, its production process and the various sizes offered.

Boilies:
Since a boilie with the right composition of high-quality ingredients contains the highest feed quotient, we place great emphasis on the quality of our boilies and their preparation.

Nowadays, any specialised carp angler can certainly recognise the difference between high quality and inferior bait. The wrong choice of bait doesn't just reflect negatively on the fishing success. Inferior bait also leads to a deterioration of water quality. We absolutely refrain from using any kind of chemical preservatives, chemical substitutes or other chemical additives. Our food is 100 % free of such additives because the health of our fish and the quality of our water are both very important to us!
When manufacturing our boilies, we dispense with the production of different varieties and liquid attractors. We only produce one variety which, however, changes in composition depending on the season. This automatically results in a regular change of texture, smell, taste and weight. The bait composition changes to match the continuously changing water temperatures. This is an extremely important factor in the manufacturing of feed and bait.
For example: The protein content of our boilies is much higher when water temperatures are below 20 degrees than when above 20 degrees. This is because ammonia can pollute the water when temperatures rise above this level. Ammonia is a waste product of protein digestion that is released into the bloodstream of fish as part of their normal metabolism and is then excreted through their skin. Ammonia also forms naturally when organic substances decompose. At this point, it is therefore extremely important to drastically increase the carbohydrate content.
But even the required texture of the boilies changes according to water temperature. When temperatures drop below 10 degrees, we produce our boilies with a very coarse and open texture. At 10 – 20 degrees, we refine the texture a little bit more and when temperatures rise above 20 degrees, we keep the boilie texture as fine as possible. The texture and hardness of the boilies play a crucial role in the specialised fishing sector.
We also produce specific boilies for river fishing and lagoon fishing that differ from each other. The higher density of white fish and crayfish as well as the river flow are all taken into consideration. The size, hardness, texture, weight and the protein to carbohydrate ratio are adjusted to the prevailing conditions.
We only use fresh eggs when preparing our boilies.
The ingredients in their varying ratios are:

Our boilies are available in 24mm. After producing them, they are left to dry for a time that varies and then frozen in bags of 5kg. The price per bag is € 49,-.

Particles:

• 7kg sweet corn at € 9,90. Packed in a bucket.
  
• 60kg sweet corn at € 39,-. Especially for our river anglers, we can pack 60kg flint corn in barrels. Only available if pre-ordered.