Wheat semolina is obtained by sifting and grinding wheat grains. It provides good binding, is rich in fiber, and ensures that the boilie hardens properly and stays intact longer in the water.
It still has nutritional value and is therefore referred to as a byproduct. Wheat semolina is high in carbohydrates and relatively inexpensive.
Light wheat semolina binds slightly better than the dark variety.

• Dosage up to: 25–30%
• Protein content: 12%
• Carbohydrate content: 73%
• Fat content: 2%
• Curing: excellent
• Workability: very good