Micronized Soy Flour is a technical protein concentrate. With a protein content that can reach 46%, it is the essential ingredient for those who want to increase the biological value (HNV) of their baits. Micronization makes these proteins more easily absorbed by carp. However, be aware: unlike the roasted version, it has poor binding properties, so it must be used wisely within a well-balanced, mechanically mixed blend.

Technical characteristics

• Very high protein content (up to 46%)
• Slightly bitter taste (typical of raw soy)
• Low binding capacity
• Use: Nutritional boilies, protein mixes.
• Recommended dosage: 10–20% of the mix.

Usage tips: Combine with strong binders (such as semolina or milk derivatives) to improve the structure.