One is to sprout them before cooking. This alters the chemical makeup of the bait by turning some of the carbohydrate into sugars. To sprout your baits you need to soak them overnight, then lay them out on a shallow tray and cover with damp newspaper. Check them every day until they have a five to ten millimeter sprout, then boil as usual. You can also ferment your particles.
Many particles are at there most attractive when they have been fermented.
They are ready when the water has gone milky and the baits have a sweet smell. At a temperature above twenty five degrees centigrade, this may only take one day, but in the UK it usually takes three days in the Summer and up to a week in the Winter. Almonds must not be fermented, they must be used as fresh as possible. Some particles can be brought in tins already prepared. This is a convenient way of using baits in small quantities.