By using wheat germ flour you get a pliable dough for boilies, where wheat germ flour has a very positive effect on the bonding of the dough components. It also has a very high proportion of crude fiber, which has a positive effect in boilie mixes and encourages rinsing of soluble components. Wheat germ flour has very good binding properties and is therefore ideal for the method, flour supplementation or in mixes for boilies. Only 5% is enough to improve binding.

The taste is indescribably good and has almost nothing to do with wheat flour.

Recommended use: up to max 30%