Particle Preparation Guide

HINDERS ULTIMATE PARTICLE PREPARATION GUIDE
Although there are many more way of presenting particles such as sprouting, fermenting, colouring and flavouring, provided the guidelines below are adhered to, our particles will be totally harmless to all fish and can be used with the added peace of mind that they are completely safe.
TIGER NUTS
Pre-soak for 24 hours then bring to the boil and simmer for 20-40 minutes.
CHOPPED TIGER NUTS
Pre-soak for 12-14 hours then bring to the boil and simmer for 10-20 minutes.
PARTIBLEND, FRENCH MIX AND GROATS
No pre-soaking necessary, just bring to the boil and simmer for a minute. For best results leave in water for 12 hours stirring occasionally.
MAPLE PEAS, CHICK PEAS AND TARES
Pre-soak for 12-14 hours then bring to the boil and simmer for 20-30 minutes.
WHOLE MAIZE
Pre-soak for 24 hours then bring to the boil and simmer for 30 minutes.
HEMP
Pre-soak for 12-14 hours then bring to the boil and simmer until split (approx 30 mins).
CARP KRUNCH
Pre-soak for 6 hours then bring to the boil and simmer for 10-15 minutes.
BETALIN - probably the best particle additive in the world! Just add 2-3ml per dry kilo to any of the above preparations. Sweet!










