Whey Powders in Boilie Mixes: WPC-34/35, WPC-80, WPI, WPH, Whey Gel & Alpha-Lactalbumin

Milk Proteins: Back to the Milk Proteins Hub

This guide is whey-only. Caseins (acid/rennet/sodium/calcium/micellar) are covered in a separate article.

Start here (internal links): Boilie School Hub • Water Temperature (Master Control Switch) • Rolling + Boiling Basics • Casein Powders Guide (separate) • Milk Powders Overview (separate)

Direct Answer: What Whey Powders Do i use in a Boilie

Whey powders are your fast-acting milk proteins. In a boilie mix they mainly affect three things:

Signal (how quickly the bait starts “working”)
Texture (how the paste rolls, and how the finished bait skins up)
Milk budget control (how much protein you pack in without wrecking the bait’s handling)

I keep it simple: choose one main whey (WPC-80 or WPC-34/35), then add a small “tool” whey (WPH for speed, whey gel for hardness, or WPI for density) if your mix needs it.

Important: Use UNFLAVORED Whey Powders

For boilies you want plain, unflavored dairy ingredients. No vanilla/chocolate, no sweeteners, no gums, no “instant” drink-mix extras. If the label reads like a protein shake, it’s usually the wrong tool for bait testing.

Also: whey specs vary by brand. Always check the sheet for protein basis (dry basis vs “as is”), lactose, fat, and ash/minerals.

Quick Start (Pick the Right Whey in 60 Seconds)

Want a solid all-rounder whey? Start with WPC-80.
Want a cheaper, “milky” whey with more lactose? Use WPC-34/35.
Want maximum protein density per gram? Use WPI (usually lower inclusion because it’s strong).
Want the fastest “food signal” whey? Add WPH at low levels (it’s a tool, not a bulk filler).
Need harder baits through the core? Use whey gel (high-gelling whey) and keep it sensible.

Process link: if your rolling/boiling isn’t consistent yet, fix that first: Rolling + Boiling Basics.

Whey vs Casein (Family Tree — Short Version)

Milk protein is roughly casein + whey. Caseins are typically your structure and durability tools. Whey powders are typically your fast protein signal and paste feel tools.

This article stays on whey. If you want the casein side (acid/rennet/sodium/calcium/micellar), use the separate guide: Casein Powders Guide.

Whey Comparison Chart (Solubility, What It Does, and Inclusion)

All whey specs vary by manufacturer. Use your supplier sheet as the final word. Inclusion ranges below are practical starting points as a % of the dry base mix.

Whey powder	Typical protein	Lactose / fat (typical)	Relative solubility	What it does in a boilie	Recommended inclusion	Best uses
WPC-34/35	~34–36% (common grade)	Higher lactose; low-moderate fat (varies)	High	“Milky” character; helps paste feel and rolling; adds lactose to the mix	5–15% (some mixes go higher, but test)	Budget-friendly milk/nut/birdfood styles; softer, milky baits
WPC-80	~80–82% (common grade)	Lower lactose; low-moderate fat (varies)	High	Main workhorse whey protein; cleaner protein signal per gram than WPC-34/35	8–20% (start at 10–12%)	All-rounders; pressured waters; higher nutrition without going “heavy”
WPI	~90–92% (common grade)	Very low lactose & fat (varies)	High	Maximum protein density per gram; usually needs less than WPC-80	5–12% (often best kept modest)	Premium hookbait mixes; cold water when you want protein without extra lactose
WPH (hydrolyzed whey)	Varies by product	Varies by product	Very high	“Fast signal” tool: pre-broken protein fragments; use low and let it do its job	2–5% (start low)	Short sessions; cold water; adding speed to otherwise slower milk blends
Whey Gel (high-gelling whey)	Often in the WPC-80 range (varies)	Varies by product	Moderate-high	Hardens baits through the core; improves toughness and “stick-ready” baits	2–7.5% (hard hookbaits up to ~10% with testing)	Crayfish/nuisance pressure; hard hookbaits; longer water time
Alpha-lactalbumin ingredient	Often WPI-like protein level (varies by spec)	Varies by product	High	Specialty whey fraction; useful if you can source it clean and consistently	2–8% (treat as a premium “top note” protein)	Premium mixes where you want a different whey fraction profile

Step-by-Step: Build a Whey “Module” That Makes Sense

This is how I stop whey from turning into a random shopping list.

Step 1) Choose your main whey (one only)

WPC-80 if you want the cleanest, most useful all-round whey choice.
WPC-34/35 if you specifically want the more “milky/lactose” angle and lower cost.

Step 2) Decide if you need a “tool whey”

Add WPH (2–5%) if you want faster release and faster food signal.
Add whey gel (2–7.5%) if your baits need to be tougher and hold up better.
Swap part of WPC-80 for WPI (5–12%) if you want more protein density per gram (premium, often for hookbaits).

Step 3) Keep your “milk budget” under control

On MichiganCarp I normally keep total milk-derived powders around 30% of a 1 kg dry base (your rule may differ). If you blow the budget, you usually pay for it in paste handling and inconsistent finished baits.

Practical approach: keep whey as a clear module (say 10–20% total whey powders), then let caseins do the structure job (covered in the casein guide).

The Whey Powders (How Each One Behaves in a Boilie)

1) WPC-34/35 (Whey Protein Concentrate 34)

What it is: a lower protein whey concentrate with more lactose and minerals compared to WPC-80.

How it behaves: adds a “milky” character and can help paste feel. Because it carries more lactose, it’s a different tool than WPC-80 — not better, just different.

Inclusion: start at 5–10%. If you push it higher, do it for a reason and test the boilie’s firmness and water time.

2) WPC-80 (Whey Protein Concentrate 80)

What it is: the most common “serious” whey powder used in quality milk-style bait work.

How it behaves: clean protein signal per gram, generally useful paste behavior, and a strong base for a whey module without dragging in too much lactose.

Inclusion: start at 10–12%. Most mixes land somewhere in the 8–20% zone depending on the rest of the base.

3) WPI (Whey Protein Isolate)

What it is: higher purity whey — very high protein, very low lactose and fat (typical).

How it behaves: it’s “strong” per gram, so you typically don’t need as much as WPC-80 to make a difference. Treat it like a premium density tool, not something you automatically max out.

Inclusion: start at 5–8%. Working range is often 5–12%.

4) WPH (Hydrolyzed Whey / Whey Protein Hydrolysate)

What it is: whey protein that has been hydrolyzed (protein cleaved into smaller fragments). Different WPH products can behave differently depending on degree of hydrolysis.

How it behaves: this is your “speed” whey. It’s not meant to be a bulk filler — it’s used in small amounts to add fast, soluble signal to your bait.

Inclusion: start at 2–3%. Typical working range is 2–5%. If you go heavy, expect the finished bait to soften faster unless your structure side is handled properly.

5) Whey Gel (High-Gelling Whey)

What it is: in bait terms, “whey gel” usually refers to a high-gelling whey protein ingredient (often sold as HG-80 style). In food terms you’ll see it described as a whey protein concentrate with strong gelling power.

How it behaves: it’s used when you want tougher baits — the goal is a bait that hardens more evenly through the core and holds up better to nuisance pressure and long water time.

Inclusion: start at 2–5%. Many bait makers keep it under 7.5% in standard boilies and only push toward 10% for hard hookbaits — but always test, because it can change texture quickly.

6) Alpha-Lactalbumin (Specialty Whey Fraction)

What it is: a whey protein fraction ingredient. Real alpha-lactalbumin products have their own specs — so don’t assume a random “lactalbumin” listing is the same thing.

How it behaves: treat it like a premium “top note” whey ingredient. It’s not required for great bait, but if you can source it clean and consistent, it can be part of a high-end milk protein program.

Inclusion: keep it modest. Start at 2–5% and test from there.

Michigan Notes (How I Think About Whey by Water Temp)

This is about bait behavior and practical tuning — not magic claims.

Cold water (roughly 40s–low 50s): if you want the bait to start working quickly, a little WPH can make sense. Keep the bait’s structure controlled so it doesn’t go mushy.
Summer water (mid 60s–70s+): WPC-80 as the main whey is hard to beat. Use whey gel only if you truly need extra toughness.
Long sessions / nuisance pressure: whey gel is a practical tool. Use enough to solve the problem — not enough to turn the bait into a stone.

Common Mistakes

Buying flavored whey: sweeteners and gums can mess with paste feel and testing.
Comparing “dry basis” protein to “as-is” protein: it’s an easy way to get fooled by numbers.
Overusing WPH: it’s a tool. Too much can soften baits fast unless your structure side is built right.
Expecting whey gel to behave like normal WPC-80: high-gelling wheys are different. Start low.
Changing boil time while testing ingredients: keep process constant or you won’t know what changed the result.

FAQ

Is WPC-80 better than WPC-34/35?

Not “better” — just higher protein and typically lower lactose per gram. WPC-34/35 can still be useful when you want a more “milky” powder profile and lower cost.

Do I need WPI if I already use WPC-80?

No. WPI is a density tool. If your bait already performs and your milk budget is tight, WPC-80 usually covers the job.

What’s the point of WPH?

WPH is hydrolyzed whey protein. It’s used in small amounts as a fast, soluble “signal” tool. Start low and test.

Is whey gel the same as WPC-80?

No. “Whey gel” in bait terms is sold for strong gelling/hardening behavior. Treat it as a separate tool and test it like one.

How do whey powders pair with caseins?

Whey is usually your fast milk protein module. Caseins are usually your structure/durability module. Keep each module purposeful and stay within your total milk budget.