Sugars & Sweeteners in Boilies: Practical Inclusion Ranges and the Mistakes That Ruin Paste
Start here: Sweeteners & Sugars Hub • Lactose & Milk Sugars • Dough Troubleshooting Important: products vary. Labels/spec sheets are the truth. Use these as…
Category Boilie school
Whey Gel and Egg Albumen
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…
Milk Protein Stacking Without Overdoing It
How to stay inside a milk budget (like 30%) and still cover every job Start here Direct answer Milk powders work best when you stack…
Milk Powders in Boilie Making: Skim, Whole, Buttermilk, Full-Cream & Coconut Milk Powder (Michigan Guide)
Milk Proteins: Back to the Milk Proteins Hub This guide covers “milk powders” (not caseins and whey isolates/concentrates). For those, use the separate guides linked…
Sodium vs Calcium Caseinate: Paste Behavior, Skinning, and Practical Use in Bottom Baits vs Hookbaits
Start here (internal links): Boilie School Hub • Casein Powders Guide • Fixing Milk-Protein Dough Problems • Caseinate Buoyancy & Sink Control Direct Answer Caseinates…
Hardening Control: Boil Time, Dry Time, and the Dairy Tools That Change Water Time
Start here (internal links): Boilie School Hub • Rolling + Boiling Basics • Whey Gel & Egg Albumen • Solubility vs Water Time Direct Answer…
Milk Caseins for Boilie Making: Sodium, Calcium, Micellar, Acid & Rennet (Complete Guide)
Boilie School → Milk Proteins Hub: Read this section in order: Milk Proteins: Back to the Milk Proteins Hub This is a casein-only guide. Whey…
Storage for Milk-Based Baits: Keeping Powders Dry and Boilies Consistent
Start here (internal links): Boilie School Hub • Reading Dairy Protein Spec Sheets • Rolling + Boiling Basics Direct Answer Dairy powders are moisture magnets.…
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…
Cold-Water Milk Proteins: Practical Choices for Michigan’s 40–50°F Windows
Start here (internal links): Boilie School Hub • Water Temperature • Whey Powders Guide • WPH (Hydrolyzed Whey) Guide • Solubility vs Water Time Direct…