Cereal and starchDry · Flour Medium data confidence

Wheat flour

Wheat 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: 15%
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 11%

Fat 1.5%

Carbs 76%

Starch 70%

Sugars 0.5%

Fibre 2.7%

Ash 0.6%

Moisture 12%

Energy 1500 kJ/100g

Functional properties

Binding strength 8/10

Digestibility 7/10

Solubility / leakage 2/10

Natural attraction 2/10

Hardening 6/10

Softening 2/10

Texture opening 2/10

Cold water suitability 7/10

Warm water suitability 7/10

Buoyancy -2/10

Clouding 3/10

Oiliness 1/10

Processing tolerance 9/10

Roles

Bulk carrierCarbohydrate sourceBinder

Allergens

Gluten

Data confidence: Medium

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

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