How to choose caseins + whey powders without guessing Start here Direct answer Pick milk proteins by job, not by hype. You don’t need ten powders. You need a clear plan. Quick Start Answer these 5 questions first: Step-by-step decision…
Leak-off, breakdown, and why “more soluble” isn’t always better Start here Direct answer Solubility is how quickly components dissolve and spread.Water time is how long the bait stays intact and fishable. A good boilie balances both. Too soluble → it…
How to buy the right whey/casein without wasting money Start here Direct answer Spec sheets tell you what the powder really is. If you can’t read them, you’ll buy the wrong product and blame your recipe. Quick Start — the…
Sticky paste, crumbly paste, cracking baits, too soft, too hard Start here Direct answer Most dough problems come from either: Quick Start Before changing ingredients: Step-by-step troubleshooting Problem: paste is too sticky / smears Common causes: too much fine soluble…
What it is, how to use it, how to avoid overdoing it Start here Direct answer WPH is a tool whey. It’s used in small amounts to add a fast soluble “food signal.” Treat it like a booster, not a…
Hardening tools that don’t require guessing Start here Direct answer Whey gel and egg albumen are structure tools. Both are useful — both can be overdone. Quick Start Use them when you have a real need: Start low and test.…
Start here (internal links): Boilie School Hub • Casein Powders Guide • Fixing Milk-Protein Dough Problems • Caseinate Buoyancy & Sink Control Direct Answer Caseinates (sodium and calcium caseinate) are functional dairy powders. In practical boilie making they affect paste…
Start here (internal links): Boilie School Hub • Rolling + Boiling Basics • Whey Gel & Egg Albumen • Solubility vs Water Time Direct Answer Hardening is controlled by process + ingredients. If your bait is too soft, you can’t…
Start here: Sweeteners & Sugars Hub • Milk Proteins Hub • Lactose & Milk Sugars Important: this is about sweeteners (small-dose “sweetness tools”). For lactose specifically, use the lactose article. Direct Answer Sweeteners are used to shape the bait’s taste/smell…
Start here: Sweeteners & Sugars Hub • Lactose & Milk Sugars • Dough Troubleshooting Direct Answer Natural sugars are mostly used to add a food-like sweetness and to shape the bait’s smell profile. But sugars also change paste handling because…