Cereal and starchDry · Flake High data confidence

Wheat germ

Wheat germ is used in boilie formulation mainly as a protein source, fat source, nutrient balancer and attraction contributor. Typical dosage is expressed as a percentage of the dry mix.

Also known as: wheatgerm

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Recommended inclusion

Minimum: 2%
Typical: 5%
Maximum: 10%
Absolute maximum: 20%

0% 2%–10% ideal 20%+ 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 23.2%

Fat 9.7%

Carbs 51.8%

Fibre 13.2%

Ash 4.2%

Moisture 11.1%

Energy 1510 kJ/100g

Functional properties

Binding strength 3/10

Digestibility 7/10

Solubility / leakage 5/10

Natural attraction 5/10

Hardening 2/10

Softening 4/10

Texture opening 5/10

Cold water suitability 6/10

Warm water suitability 7/10

Buoyancy 0/10

Clouding 3/10

Oiliness 4/10

Processing tolerance 6/10

Roles

Protein sourceFat sourceNutrient balancerAttraction contributor

Allergens

Gluten

Data confidence: High

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

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