I don't know if there is a chart somewhere but I know Palmer has a list in his book. Basically the malts that need to be mashed are;
Base malts like pilsner, pale malt, wheat malt, rye malt etc.
Kilned malts like Vienna, Munich, Aromatic, amber, brown.
Malts that do not need to be mashed (but can be) These malts do not really add fermentables that is why they do not need to be mashed.
Caramel malts like all crystals, honey, carapils, special B
Roasted malts like chocolate, roasted barley, black malt.