Binder and hardenerDry · Fine powder Medium data confidence

Wheat gluten

Wheat gluten is used in boilie formulation mainly as a protein source, binder, hardener and egg replacer. Typical dosage is expressed as a percentage of the dry mix.

Also known as: vital wheat gluten, gluten flour, gluten

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Recommended inclusion

Minimum: 2%
Typical: 6%
Maximum: 10%
Absolute maximum: 15%

0% 2%–10% ideal 15%+ 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 75%

Fat 2%

Carbs 14%

Fibre 0.6%

Ash 1%

Moisture 8%

Energy 1600 kJ/100g

Functional properties

Binding strength 10/10

Digestibility 6/10

Solubility / leakage 2/10

Natural attraction 2/10

Hardening 10/10

Softening 0/10

Texture opening 1/10

Cold water suitability 6/10

Warm water suitability 6/10

Buoyancy -3/10

Clouding 1/10

Oiliness 1/10

Processing tolerance 10/10

Roles

Protein sourceBinderHardenerEgg replacement

Allergens

Gluten

Data confidence: Medium

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

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