Plant proteinDry · Flour Medium data confidence

Full-fat soya flour

Full-fat soya flour is used in boilie formulation mainly as a base mix foundation, protein source, fat source, binder and nutrient balancer. Typical dosage is expressed as a percentage of the dry mix.

Also known as: full fat soya, soya flour, full fat soy flour

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Recommended inclusion

Minimum: 5%
Typical: 17.5%
Maximum: 30%
Absolute maximum: 40%

0% 5%–30% ideal 40%+ too dominant too much

Above the recommended maximum the mix becomes harder to balance. Treat the absolute maximum as a hard ceiling.

Nutritional estimates

per 100 g dry · estimated

Protein 38%

Fat 20%

Carbs 30%

Fibre 5%

Ash 5%

Moisture 7%

Energy 1900 kJ/100g

Functional properties

Binding strength 6/10

Digestibility 6/10

Solubility / leakage 4/10

Natural attraction 5/10

Hardening 4/10

Softening 5/10

Texture opening 3/10

Cold water suitability 6/10

Warm water suitability 7/10

Buoyancy -1/10

Clouding 4/10

Oiliness 7/10

Processing tolerance 8/10

Roles

Base mix foundationProtein sourceFat sourceBinderNutrient balancer

Allergens

Soy

Data confidence: Medium

Estimates from ingredient data — practical guidance, not laboratory analysis.

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