Boilie ingredients: Cereal and starch
Ingredients in the library: 9 · Cereal meals, flours, starches, and bulk carbohydrates
How to use them in boilies
Cereals and starches are the filler and structure of almost every boilie. Semolina gives a smooth, firm skin and is the usual base ingredient; maize meal and maize grits add colour and a coarse texture; wheat and rice flour help binding; breadcrumbs open the bait up; potato starch firms it when it is boiled.
In a base mix, cereals typically make up 30 to 60 % of the dry weight, more in cheap feed baits. They are low in protein, so high levels make a cheaper but less nutritious bait. Use them to control texture: more semolina and flour for tight, hard baits, more breadcrumbs and grits for open baits that break down quickly in cold water.
Ingredients in this category
Breadcrumbs
12% protein · 5% fat
Cereal and starchMaize grits
9.4% protein · 4.7% fat
Cereal and starchMaize meal
8.5% protein · 3.8% fat
Cereal and starchOat flour
13% protein · 7% fat
Cereal and starchPotato starch
0.1% protein · 0.1% fat
Cereal and starchRice flour
6% protein · 1.4% fat
Cereal and starchSemolina
12.7% protein · 1.1% fat
Cereal and starchWheat flour
11% protein · 1.5% fat
Cereal and starchWheat germ
23.2% protein · 9.7% fat
Questions and answers
Cereal and starch: how much goes into a boilie mix?
Typical doses in the library run from 5 to 22.5 % of the dry mix. Each ingredient page lists its own minimum, typical and maximum dose.
Cereal and starch: which one has the most protein?
Wheat germ has the most, at 23.2 % protein. The cards above compare protein, fat, binding and attraction.
Can I build my own recipe with these ingredients?
Yes. Open the free calculator, add any of these ingredients and the analysis shows nutrition, binding and cost per kilo as you go.
Build a recipe with these ingredients