Torrefied Wheat by Crisp Malting. Use torrefied wheat in addition to or in place of flaked wheat as an adjunct up to 40% of the mash. Very popular for traditional wheat and Belgian styles, as well as for Sour styles.
'Popping' the grains by torrefication makes the starches available to the enzymes in the mash. Expect a different, fuller wheat flavor, as you would from flaked wheat.