Most non british malts are not fully modified, meaning the acrospire is the length of the kernel. Most of them are "well" modified.
In terms of whether or not to do a protein rest the typical advice in literature is to do one if the snr is < 40 and not do one either. This is the primary measure of protein modification, which is what you care about when you are choosing whether or not to do a protein rest.
Of course, I just heard Charlie Bamforth say on TBN that proteolysis doesn't really happen in the mash anyway, which caught me off guard a bit.