Description 

Potato Starch is the technical ingredient par excellence for correcting the texture of boilies. It is pure starch, extremely fine and impalpable. Its main function is to "plasticize" the mix: it makes the dough smooth, easy to work with, and less sticky, greatly facilitating extrusion and rolling. Furthermore, it helps close the surface of the boilie, making it more compact.

Technical specifications

• Excellent thickener and plasticizer
• Improves flow in the extruder
• Neutral taste
• Use: Boilies, Pastes.
• Recommended dosage: 100-200g per kg of mix

Usage tips: Use to make the dough more elastic, compact, and easy to work with.