Ratios Explained

Ratios define how ingredients are distributed within a base mix.

They control structure, nutrition, and overall bait behaviour.

What are ratios

Ratios describe the proportion of different ingredient groups within a mix.

They determine how dominant each component is and how the bait performs as a system.

Typical base mix ratios fall within certain ranges.

Example ranges:

• Protein sources → 30–60%
• Carbohydrates / base → 20–40%
• Binders → 10–25%
• Functional ingredients → 5–15%

These ranges are not fixed rules, but guidelines for balanced formulation.

Incorrect ratios lead to performance issues.

Too much protein:
• Dense, heavy bait
• Reduced workability

Too many carbohydrates:
• Weak structure
• Low nutritional value

Too many solubles:
• Rapid breakdown
• Short-lived effect

Too many binders:
• Hard, inactive bait
• Reduced leakage

Balance is essential for proper behaviour.

Ratios directly control how the bait behaves in water.

They influence:

• Water penetration
• Leakage rate
• Breakdown speed
• Stability over time

Small changes in ratios can significantly affect performance.

Ratios allow flexibility in formulation.

However, too much variation reduces control.

Controlled ratios:
• Predictable behaviour
• Consistent results

Uncontrolled ratios:
• Unstable bait
• Inconsistent performance

Ratio mistakes are one of the main reasons bait fails.

Common mistakes include:

• Ignoring ingredient roles
• Overloading one category
• Copying recipes without understanding ratios
• Not adjusting for conditions

Effective ratios require balance across the entire mix.

They should:

• Distribute roles evenly
• Maintain structural integrity
• Support controlled leakage
• Provide adequate nutrition

The goal is a stable and functional system.

Ratios are a core part of recipe analysis and optimization.

The system evaluates:

• Ingredient distribution
• Functional balance
• Structural impact
• Behavioural outcomes

This allows precise control over bait formulation.