The method
Weigh. Mix. Carry.
Every POWTREK bag is dry powder you make up yourself. It takes a few minutes once you have done it twice, and it gives you something no sachet can: the dose, the thickness and the flavour strength are yours to set.
01 The gear
Six things, most of which you own.
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A kitchen scale
Anything that reads to the gram. The dose is a number, not a scoop guess.
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A shaker
Any shaker with a lid that seals. GEL is shaken in it hot, then poured into the flask once it has cooled.
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A 250 mL soft flask
The kind you squeeze, with a gel nozzle, such as the HydraPak Nutrition SoftFlask. One 200 g dose of GEL fills one.
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Your bottles
ALL-DAY is mixed into the bottle you already carry, at the strength you want.
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Water
Hot for GEL, so the pectin dissolves. Cold from the tap, the stream or the hut tank for ALL-DAY.
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A fridge
GEL sets overnight as it chills. Make it the night before, carry it the next day.
02 The fast section
GEL
- 01
Weigh 200 g of powder into a shaker and add 150 mL of hot water.
- 02
Shake hard until it is smooth, then let it cool below 40 °C. Soft flasks are not made to be filled hot.
- 03
Pour it into a 250 mL soft flask and chill it overnight. It sets as it cools. Use it the next day, squeezing through the effort with plain water alongside.
The numbers
200 g of powder shaken with 150 mL of hot water makes about 270 mL of gel, enough to fill a 250 mL soft flask with about 180 g of carbohydrate. About five and a half flasks a bag.
- Carbohydrate
- 180 g
- Energy
- 720 kcal
- Ratio
- 2:1
- Fills
- 250 mL flask
03 The long middle
ALL-DAY
- 01
Weigh or scoop the powder into your bottle: about 150 g for a full serve, less for a smaller bottle or a lighter mix.
- 02
Add cold water, shake, and get going.
- 03
Refill from the bag at a resupply, a drop bag or the car.
The numbers
A full serve is about 150 g of powder. Shake it into your bottle with cold water, at whatever strength suits you.
- Full serve
- 150 g
- Serves a bag
- About 7
- Taste
- Light chocolate
- Carries
- Protein and fat
04 Questions
Asked often.
- Do I have to weigh it every time?
- No. Weigh it the first few times until you know what 200 g of GEL looks like in your shaker, then mark the shaker. Most people are eyeballing it within a week. ALL-DAY is forgiving: a bit more or less powder just makes a stronger or weaker drink.
- Why hot water for GEL?
- The pectin in GEL needs heat to dissolve, and it sets with the calcium as it cools. That is what makes it a real gel rather than a syrup. ALL-DAY has no gelling agent and mixes cold.
- Can I mix it the night before?
- For GEL you have to: it sets in the fridge overnight. Keep the flask cold until you leave and use it that day. ALL-DAY can be mixed the night before and kept cool; do not leave a mixed bottle warm for a day, and mix fresh for anything longer.
- How thick should the gel be?
- As thick as you like it. 150 mL of hot water to 200 g of powder gives a gel that squeezes cleanly through a flask nozzle one-handed. Add a little more water for something runnier, or a little less for something firmer.
- Why 2:1?
- Maltodextrin and fructose at 2:1 is tuned for around 90 g of carbohydrate an hour, which covers most people on most days. It is the only ratio in the range right now.
- How long does an opened bag keep?
- Reseal it and keep it dry, and go by the best-before on the bag. GEL is a moisture question, not a spoilage one, and keeps well in a cupboard. ALL-DAY carries a shorter best-before because of the fat in it, so buy what you will use in the next few months.
- Can I take it on a plane or across the ditch?
- It is dry food powder in a labelled bag, which is fine in checked and carry-on luggage. Declare food on arrival in Australia and New Zealand as you would anything else.