The Precooked Semolina is the backbone of many successful mixes. Thanks to the heat treatment, the starches are already gelatinized: this means that the flour is incredibly digestible and, above all, has exceptional binding properties. Using it guarantees an elastic, smooth, and easy-to-work dough, reducing breakage during rolling. It also gives the finished boilie the right hardness without weighing it down.

Technical characteristics

1. Precooked starches for maximum digestibility
2. Improves the final consistency and hardness
3. Makes the dough much easier to work with
4. Use: Boilies, pastes, groundbait balls, method mixes.

Usage tips: ideal for making the dough more homogeneous and easier to roll, even for beginners.

Recommended dosage 30–40% of the mix.