Base Ingredients

Base Ingredients is the foundation of everything we do in Boilie School.

Base Ingredients is the foundation of everything we do in Boilie School.

A good base mix isn’t about chasing secret powders — it’s about structure, digestibility, and controlled leak-off. Get the base right and your bait becomes repeatable: it rolls clean, behaves predictably on the bottom, and leaks at the pace you intended.

Inside these hubs you’ll find clear, USA-available guides to the main ingredient families — what each one does, what it pairs well with, and the usual “safe” ranges people use in real mixes:

• Flours / Grains / Meals — the structure layer (rolling, hardness, texture, breakdown speed)
• Vegetable Proteins — steady food value without making a bait heavy or oily
• Nut & Seed Meals — oils, sweetness, texture, and long-term “food” signal
• Milk Powders & Proteins — palatability and smooth food value (plus how they affect firmness)
• Yeast & Fermented Additives — soluble pull, savoury signals, and cold-water friendliness
• Sweeteners & Sugars — taste support and carrier options (without turning bait into candy)
• Birdfood Blends — texture, fleck, and “venting” for better water exchange

Start at the top, keep it simple, and build up.

New to base mix design? Start with Flours / Grains / Meals (structure). Add Vegetable Proteins (core food value). Then use Nut & Seed Meals and Birdfood Blends to tune texture and energy. Finish by refining leak-off and palatability with Milk Powders, Yeast/Ferments, and Sweeteners/Sugars — only as needed.

Below you’ll find the latest Base Ingredients lessons, ingredient deep-dives, and template posts.