popup boilies

I have been baffled how the makeup of popup boilies is achieved.
It turns out it is very simple.
You don't need special additives etc.
The difference is-you put them in the microwave for 15-20seconds instead of dropping them in boiling water.
If you leave them in the microwave too long,they burn on the bottom.
I am probably teaching some of you to suck eggs,but I thought I would mention it for those who don't already know.
You may have your own formula,but basically,crushed shredded wheat and flour(the gluten in the flour is a binder)and the usual eggs,is an easy formula.
You can add your own flavours and colours to it.
When you look at the price of popups,it should save you plenty of dosh

Using a microwave isnt that good they sink after 5/10 mins
All good pop ups have different amounts of cork dust depending on size of boilie

joker44 wrote:

Using a microwave isnt that good they sink after 5/10 mins
All good pop ups have different amounts of cork dust depending on size of boilie

And here's me thinking I'd made a discovery 'J'

VALVEBOUNCE wrote:

joker44 wrote:

Using a microwave isnt that good they sink after 5/10 mins
All good pop ups have different amounts of cork dust depending on size of boilie

And here's me thinking I'd made a discovery 'J'

You can always put a wine bottle cork under yours fastened with an elastic band or a spot of super glue that would keep them up.

Kirky's Dad wrote:

VALVEBOUNCE wrote:

joker44 wrote:

Using a microwave isnt that good they sink after 5/10 mins
All good pop ups have different amounts of cork dust depending on size of boilie

And here's me thinking I'd made a discovery 'J'

You can always put a wine bottle cork under yours fastened with an elastic band or a spot of super glue that would keep them up.

Don't forget your hat on the way out KD,