freeline-28 - Page 122



Franck Puget has
been having some
great success in the
winter months so far.
As soon as the water
temperature drops,
Franck likes to switch
over to his own
coldwater boilies. He
uses two different
boilies and gives us
an idea of what he
uses here. The first
boilie is a vegetable
mix, which contains,
amongst other things,
tigernut flour,
wheatgerm and fruit
flavours – Tangerine,
Nouvelle Fizz and
Protaste Plus. His
second boilie has
highly digestible
squid, soluble fish
protein and Robin
Red with Megaspice,
Cool Spice, Black
Pepper, Essential Oil
and Shellfish Sense
Appeal flavours.
www.rodhutchinson.
co.uk
38 FREE LINE





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