You know, Ive made several AG hefes and dunkelweizens and didnt know there was flaked wheat until today when I was looking for a Belgian wit recipe and saw it (well, maybe I did but cant remember). Im assuming only the malted wheat has the enzymes to convert starch into sugar (maltose) and the flaked is like flaked maize, flaked oats which apparently doesnt need a cereal mash but would benefit from one?