Boilies with high protein value, rich in essential amino acids and fruit-based …
An instant effect bait with a very strong taste and intense aromatic …
The unmistakable aroma of garlic combines with the spicy taste of Robin …
Corn-based boiles, among grains one of the oldest and absolutely timeless baits
All the flavor of fruit concentrated into one sweet boilie with incredible …
Bait with an incredibly intense crustacean aroma and high protein content
Boiles with high protein value rich in essential amino acids and fish-liver-calamari …
The boiles have long since become the signature bait of carpfishing. Generally spherical in shape (but there are exceptions here, too), boiles are primers composed of a mix of animal or vegetable flours, kneaded with eggs and then boiled or, better yet, steamed.
The cooking/drying process makes the paste much more consistent than traditional polentines and allows boiles to last in the water for up to 24 hours or more, for a slow and persistent baiting.
There are three main types of boiles, divided according to their density and thus their behavior in the water: sinking boiles, boiles pop up and balanced boiles.
The sinking boilesare the classic bait boiles. Once in the water, they sink and release, more or less slowly depending on their composition, flavors and nutrients. They can also be used as a primer on hair rigs or to make the so-called "snowman" in combination with pop up boilies.
Thepop up boilies, as opposed to the sinking ones, once thrown into the water stay afloat. Their main use is as trigger on the hair rig, while they are obviously not suitable for baiting the spot. Since they are buoyant, they tend to stimulate the carp's curiosity more and stimulate eating.
Balanced boiles are a way between sinking and pop up. Their use is always as a primer, they tend to come to the surface, but they do not pop up. Their special characteristic is that they have a density very similar to that of water and therefore remain in suspension, a few inches from the bottom to which they remain anchored because of the weight of the hook alone. The suspension effect and this real dance that the balanced boilies (or wafter) perform near the bottom attracts carp and at the same time makes it easier for them to eat.
The aroma and taste of boiles is obviously influenced by the flours and seasonings that are used in their preparation. Boiles that are particularly spicy are suitable for stimulating the carp's appetite, fish-flavored boiles often turn out to be higher in fat, while fruity-flavored boiles are also generally distinguished by a higher sugar content.
The diameter of boiles can vary from 6 to 40 mm. We at the Mill prefer 14 and 20 mm boiles. The 20 mm are by far the most versatile boiles; they can be used in any season and are perfect in both quarry and lake, as well as for counteracting the river current. In contrast, 14 mm boilies are preferred for quarry fishing, especially in the winter season, when carp are less voracious and prefer smaller, tantalizing morsels. Both 14mm and 20mm boilies are large enough to act as selection baits against smaller fish and disturbance fauna.