Repashy Superfoods Bug Burger 85g is our Complete Feeder Insect Diet (Gel Premix) for Crickets, Roaches, and other Insects. This premix makes up to 15 one cup size blocks of finished gel per pound.
This premium diet feeds AND hydrates insects, eliminating the need for dry feed and standing water. Its nutrient rich formula is fortified with Calcium, Magnesium, Vitamins, and Carotenoids in order to maximize the nutritional value of Insects as feeders.
Alfalfa Meal, Flax Meal, Corn Meal, Potato Granules, Brewers Dried Yeast, Pea Protein Isolate, Dried Kelp, Calcium Carbonate, Carrageenan, Konjac, Carob Bean Gum, Guar Gum, Dried Krill, RoseHips, Cinnamon, Calendula Flower, Marigold Flower Extract, Phaffia Rhodozyma Yeast, Paprika Extract, Spirulina Algae, Turmeric, Salt, Potassium Citrate, Magnesium Gluconate, Canthaxanthin, Malic Acid, Calcium Propionate, Methylparaben, and Potassium Sorbate (as mold inhibitors), Lecithin, Rosemary Extract and Mixed Tocopherols (as preservatives), Vitamins (Vitamin A Supplement, Vitamin D Supplement, Choline Chloride, Ascorbic Acid, Vitamin E Supplement, Niacin, Beta Carotene, Pantothenic Acid, Riboflavin, Pyridoxine Hydrochloride, Thiamine Mononitrate, Menadione Sodium Bisulfite Complex, Folic Acid, Biotin, Vitamin B-12 Supplement).
Crude Protein min. 20%, Crude Fat min. 5%, Crude Fat max. 8%, Crude Fiber max. 12%, Moisture max. 8%, Ash max. 10%, Calcium min. 5%, Calcium max. 6%, Phosphorus min. 0.5%.
To make a one cup block of product, add ¾ cup of water into a suitable microwavable container, scoop ¼ cup of dry mix, and stir until blended. Microwave until it begins to bubble. (2 to 3 minutes typical). Alternatively, you can heat in suitable container on stove until it simmers. Then remove container, stir again, and let sit until cool. The product can then be cut into cubes, or used as a whole slab. Whatever is not used immediately can be stored in the refrigerator for up to one month. If long-term storage is required, it can be frozen. You can use more or less water to increase or reduce gel firmness.
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