At CC Moore, we firmly believe that the quality of the flours affects the effectiveness of boilies. Our mixes are made using high quality, digestible, and naturally attractive ingredients. These ingredients have proven to be much more effective than poor quality and cheap flours. These types of flour often need to be "masked" with flavours and colours to make them attractive enough for fish.
Whilst our baits are, undoubtedly, softer than many other boilies on the market, we see this as a significant indicator of the digestibility, solubility and natural attraction properties of our baits. In boilie manufacturing, the important integration of soluble ingredients tends to decrease the bitterness of the boilies (unless high levels of binders are used), but also increases the attractiveness and digestibility of these baits.
If the ingredients are semi or fully soluble in water, not only do they break down sending powerful olfactory signals to fish, but they are also much easier for the carp to digest. A partially water-soluble boilie is already highly digestible, but adding enzymes through predigested ingredients makes our baits even more digestible.
By using combinations of predigested ingredients (such as milk proteins, vegetable proteins, meat proteins, eggs, fishmeal and shellfish flours), our baits can become, in the long term, a source of essential nutrients, amino acids and enzymes for fish. By integrating a fairly high level of natural extracts and some ingredients exclusive to CC Moore & Co Ltd, our mixes are truly different from the rest and the carp will have baits that they have never seen before. If you fish with these baits, you can be sure of the quality of your bait.
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