Cereal and starchDry · Flour Medium data confidence

Rice flour

Rice flour is used in boilie formulation mainly as a bulking agent, carbohydrate source and binder. 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: 35%

0% 5%–25% ideal 35%+ 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 6%

Fat 1.4%

Carbs 80%

Starch 76%

Fibre 2.4%

Ash 0.8%

Moisture 11%

Energy 1520 kJ/100g

Functional properties

Binding strength 6/10

Digestibility 8/10

Solubility / leakage 3/10

Natural attraction 2/10

Hardening 6/10

Softening 1/10

Texture opening 3/10

Cold water suitability 8/10

Warm water suitability 7/10

Buoyancy -2/10

Clouding 4/10

Oiliness 1/10

Processing tolerance 9/10

Roles

Bulk carrierCarbohydrate sourceBinder

Allergens

No declared allergens

Data confidence: Medium

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

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