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In reply to Post #1
Yes as mentioned wheat gluten and albumen in the old milk protein baits gave them that rubbery , malalble kind of texture. The bait stuck to everything mind. Could of laid tiles with it.. 
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In reply to Post #2
Yes, I remember making a bait like that around 1980 i think it was 3% wheat gluten, but may have been 5%.
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In reply to Post #1
Gluten was the one for that rubbery, doughy texture.
Not something I've added, as usually enough dough stodge in semo, soya flour or gram.
Then add wpc80 and alb to harden.
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I used to be able to make toughened rubbery hookbaits to withstand roach/bream whittling them down by using 75% of my usual basemix to 25% Nutrabaits Hi-Nu-Val (which is no longer available). I’m trying to recreate the rubberised effect but not being very successful with my efforts. Any ideas what I can use and in what quantities? I’ve got egg albumen and whey gel currently. Maybe add some WPC? I don’t know how WPC differs to whey gel, or which % WPC to perhaps try. Also don’t understand why you would use say WPC80 over WPC35 or vice versa.
Any help much appreciated. I’m not after rock hard bullets, just tough rubbery hookbaits that would survive up to 48hrs without worrying.
Many thanks in advance.
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Bait