How to buy the right whey/casein without wasting money
Start here
- Boilie School Hub: https://michigancarp.com/boilie-school/
- Casein guide: PASTE_URL_HERE
- Whey guide: PASTE_URL_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 6 things to check
- Protein basis (dry basis vs “as-is”)
- Moisture
- Ash/minerals
- Lactose / carbs (especially for whey concentrates)
- Fat
- Ingredient list (must be unflavored, minimal additives)
Step-by-step
Step 1 — protein basis
- As-is = includes moisture
- Dry basis = adjusted to 0% moisture
Don’t compare powders without knowing which one you’re looking at.
Step 2 — moisture
Moisture affects storage and handling. High moisture powders clump easier and can behave differently in the paste.
Step 3 — ash/minerals
Ash is the “mineral load.” Different brands can feel different in the same mix because minerals differ.
Step 4 — lactose/carbs
Whey concentrates can carry more lactose. That changes both nutrition profile and how the bait behaves.
Step 5 — additives
Avoid:
- flavors, sweeteners
- gums/thickeners
- “instantized” drink mix style blends
A clean bait powder is usually boring on the label — that’s good.
Step 6 — special cases
- WPH: look for consistent product description (hydrolysate) and avoid mystery blends
- Whey gel: look for gelling/hardening description — not just “WPC80”
Do this / Avoid this
Do this
- Save PDFs/specs for every powder you use
- Buy the same brand/grade while testing
Avoid this
- Switching brands every batch and wondering why dough changed
Common mistakes
- Using a flavored whey isolate because it was cheap
- Assuming all “micellar casein” grades behave the same
- Confusing “milk protein concentrate” with “casein powder”
Michigan Notes
If you’re building repeatable bait, consistency matters as much as ingredients. Michigan season changes are enough — don’t add “random supplier change” on top.
FAQ
Do I need lab-grade specs?
No. You just need consistent, clean, food-grade powders and a basic sheet.
Is higher protein always better?
Not automatically. How the bait behaves matters.
Next Steps
- Casein guide: PASTE_URL_HERE
- Whey guide: PASTE_URL_HERE
- Dough troubleshooting: PASTE_URL_HERE