Short Overview

Northern Baits Milky Amino boilies are developed for carp fishing when you want a strong nutritional signal, high digestibility, and long-lasting release of attractants. Thanks to a rich blend of amino acids, milk proteins, and the addition of DMPT, they are an excellent choice for short sessions as well as longer baiting campaigns.

Description

Milky Amino is a sinking boilie with a milky-creamy profile, formulated for anglers seeking natural feeding attraction and consistent bait performance in the water. A blend of fine freshly ground milk powders, nut flours, yeast, vitamins, koi clay, Himalayan salt, and liquid additives creates a highly attractive bait that is active from the very start. A high protein content, natural sweetness, and an amino acid complex make it very effective for targeted carp baiting on lakes, gravel pits, and other stillwaters.

Features

• Sinking boilies for carp fishing.
• Enriched with amino acids: L-lysine, cysteine, arginine, L-proline, alanine, glutamine, aspartic acid, and glutamic acid.
• Added DMPT for enhanced attraction.
• High protein and milk component content.
• Very milky, light-colored, and naturally sweet profile.
• Highly digestible and active from the very start of the session.
• A white powdery coating on the surface is a sign of soluble components being released.

Technology

• Amino acid complex and DMPT for a strong chemical food signal.
• Base made from freshly ground milk powders, fine nut flours, and Brocacel yeast.
• Added essential vitamins, koi clay, liquid blend, and Himalayan salt for nutritional value and attractiveness.

Specifications

Available Variants

• 12 mm - 1 kg
• 16 mm - 1 kg
• 20 mm - 5 kg

Advantages

• Strong nutritional and chemical signal for attracting fish faster.
• Excellent digestibility for longer feeding without over-satiating the fish.
• Suitable for short sessions and serious baiting campaigns.
• Quality protein base and a naturally sweet profile increase effectiveness in various conditions.

Note

The appearance of a white powdery surface on the boilie is normal and related to the release of amines and sugars. Variant availability depends on stock status, and the product should be stored in a dry, cool place, tightly sealed.