Cereal and starchDry · Flour Medium data confidence

Oat flour

Oat flour is used in boilie formulation mainly as a carbohydrate source, fibre source, fat source and softener. Typical dosage is expressed as a percentage of the dry mix.

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Recommended inclusion

Minimum: 5%
Typical: 12.5%
Maximum: 25%
Absolute maximum: 30%

0% 5%–25% ideal 30%+ 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 13%

Fat 7%

Carbs 67%

Fibre 10%

Ash 2%

Moisture 10%

Energy 1650 kJ/100g

Functional properties

Binding strength 5/10

Digestibility 7/10

Solubility / leakage 5/10

Natural attraction 5/10

Hardening 3/10

Softening 6/10

Texture opening 5/10

Cold water suitability 7/10

Warm water suitability 7/10

Buoyancy -1/10

Clouding 6/10

Oiliness 5/10

Processing tolerance 7/10

Roles

Carbohydrate sourceFibre sourceFat sourceSoftener

Allergens

Gluten

Data confidence: Medium

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

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