Plant extract and botanicalDry · Fine powder Medium data confidence

Paprika powder

Paprika powder is used in boilie formulation mainly as a flavouring, colourant and attraction contributor. Typical dosage is expressed as grams per kg of dry mix.

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Recommended inclusion

Minimum: 2 g/kg
Typical: 7.5 g/kg
Maximum: 15 g/kg
Absolute maximum: 25 g/kg

0 g/kg 2 g/kg–15 g/kg ideal 25 g/kg+ 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 14%

Fat 13%

Carbs 54%

Sugars 10%

Fibre 35%

Ash 6%

Moisture 8%

Energy 1200 kJ/100g

Functional properties

Binding strength 1/10

Digestibility 7/10

Solubility / leakage 7/10

Natural attraction 7/10

Hardening 0/10

Softening 3/10

Texture opening 5/10

Cold water suitability 8/10

Warm water suitability 9/10

Buoyancy 0/10

Clouding 9/10

Oiliness 6/10

Processing tolerance 6/10

Roles

FlavouringColourantAttraction contributor

Allergens

No declared allergens

Data confidence: Medium

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

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