Focusing on quality yields superior results

We have made quality our habit. It’s not something that we just strive for – we live by this principle every day.


Whey Protein

Whey protein is a concentrated blend of proteins extracted from the liquid byproduct of cheese production known as whey. It has a rapid breakdown rate and causes a swift increase in amino acid concentration upon consumption, without affecting acidity levels or causing gas formation. Moreover, it boasts an extremely high absorption rate.

Compared to other plant and animal proteins, whey protein contains a superior amount of essential amino acids. It plays a crucial role in synthesizing various hormones and elevates the body's level of antioxidants, owing to the fact that it contains the necessary amino acids in the optimal quantities.


Protein extracted from egg's albumen is often regarded as a near-perfect source of protein due to its provision of all the necessary amino acids for vital functions. However, this is only true for whole eggs, as egg yolks contain around 4.5g of fat per 50g egg weight alongside approximately 2.6-2.8g of protein.

Among the fats in egg yolks, 72% are polyunsaturated fatty acids, which are essential for carp nutrition since fish can't synthesize them and require them from their food. It's worth noting, however, that raw egg protein is only absorbed at a rate of 50%, while cooked egg protein, such as boiled eggs, is absorbed at a rate of 90%.

Plant Protein

They are strongest when combined with each other. The highest protein content is found in the combination of legumes and grains. Legumes, such as soybeans and peas, are rich in essential amino acids and have a nutritional value similar to that of dairy and egg proteins.

One of the most well-balanced plant proteins is soy protein. It contains vitamin E, the complete B-vitamin complex, potassium, zinc, iron, and phosphorus. However, there is a drawback to soy protein: it contains an inhibitor of the digestive enzyme trypsin. Additional processing of the protein through enzymatic hydrolysis is necessary to remove it. Plant-based proteins are abundant in wheat, soy, flaxseeds, oats, barley, rice, alfalfa, lentils, apples, carrots, cabbage, pomegranate, and so on.


Milk has a naturally appealing creamy taste and aroma. Milk contains all twenty essential amino acids involved in protein biosynthesis, as well as a variety of vitamins and minerals. There are different types of milk available, including whole milk, dry milk powder, skimmed milk powder, dry whey products, and dry milk blends. Whole milk powder, for instance, typically contains an average of 25-27% protein, 36-38% carbohydrates, 26-40% fat, and 5-7% ash (minerals).

All types of milk, whether it's dry milk or regular cow's milk, are rich in fats and vitamins. Additionally, they have a attractive aroma and taste due to lactose or sugar content. Scientifically proven that carp are fond of soluble additives made from dairy products, so they can be added in a low quantity to the mixture.

Additional components

Attractants, which are natural or synthetic substances, are commonly used in carp fishing to lure fish. In our products we always incorporate additional attractants such as appetizing flavorings and dyes. Boilies, in particular, are formulated with attractants to serve the following purposes:

  1. Attracting carp to the fishing area.

  2. Keeping carp in the fishing area.

  3. Stimulating active feeding behavior in carp.

  4. Attracting carp to the bait.

To create a visual effect and attract carp to the bait, relying on their vision, we use dyes or colorants in our boilies.

When making our products, we use highly concentrated flavorings. These substances typically have a gel-like texture and are simple yet effective when fishing for carp.

Additionally, to ensure long-lasting buoyancy of our boilies, we incorporate floating additives, so the bait float above the bottom, attracting the attention of fish from a distance.