Cereal and starchDry · Meal Medium data confidence

Semolina

Semolina is used in boilie formulation mainly as a base mix foundation, bulking agent, carbohydrate source and binder. Typical dosage is expressed as a percentage of the dry mix.

Also known as: durum semolina, semolina flour

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Recommended inclusion

Minimum: 10%
Typical: 22.5%
Maximum: 35%
Absolute maximum: 45%

0% 10%–35% ideal 45%+ 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 12.7%

Fat 1.1%

Carbs 72.8%

Starch 68%

Sugars 0.4%

Fibre 3.9%

Ash 0.7%

Moisture 12.7%

Energy 1500 kJ/100g

Functional properties

Binding strength 7/10

Digestibility 7/10

Solubility / leakage 3/10

Natural attraction 3/10

Hardening 6/10

Softening 2/10

Texture opening 3/10

Cold water suitability 7/10

Warm water suitability 7/10

Buoyancy -2/10

Clouding 3/10

Oiliness 1/10

Processing tolerance 9/10

Roles

Base mix foundationBulk carrierCarbohydrate sourceBinder

Allergens

Gluten

Data confidence: Medium

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

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