Description
Whole Egg Powder is the ingredient capable of combining high-quality proteins (albumen), natural lipids (yolk), and lecithin in a single versatile product. This combination gives boilies a natural softness, excellent dough rollability, and superior palatability thanks to the complete nutritional profile. Perfect for reducing or eliminating the use of fresh eggs while maintaining the biological value of the mix, it is ideal for formulations aimed at selective carp in waters with strong food competition.

Technical characteristics

• Balanced natural proteins, lipids, and lecithin
• Provides softness and ease of rolling
• Increases the overall palatability of the mix
• "Full spectrum" nutritional profile for demanding carp

Recommended dosage: 20-80g per kg of mix.

Usage tips
Low dosages (20-40g/kg) improve workability without altering the main profile of the mix. Increase to 60-80g/kg when you want to reduce fresh eggs while maintaining the binding. Do not exceed 80g/kg to avoid excess fat. Perfect in birdfood to add body and in fishmeal to balance proteins and lipids. Ideal for mixes aimed at big carp.