In brewing, adjuncts are sources of starch used to supplement the main barley malt in the mash (eg. the base malt). They have financial benefits for brewers as adjuncts were traditionally cheaper than barley malt and the use of syrups in the kettle was a good way to extend the brewhouse capacity. For example, if you can only fit 1m/t of malt in the mash tun, you can dissolve buckets of sugar into the wort in the kettle and increase the gravity. They also enhance beers and are a regular ingredient in certain styles, largely to create an additional feature, such as brewhouse extension, foam enhancement, greater mouthfeel and flavour and more turbidity. They can also both reduce or increase the Total Nitrogen (TN) of a grist, while also reducing or increasing the colour. All of these flaked products – Flaked Barley, Flaked Wheat and Flaked Oats – are cooked to soften them prior to passing through rollers. This process of part gelatinisation and flaking aids the mashing liquor to access the endosperm and negates the need to mill the product.

Flaked Barley:
Used up to 10% of the total grist, Flaked Barley is used to add unfermentable saccharides in the brewing process. This increases the attenuation limit, while also adding high molecular weight protein for head retention, as well as greater body and turbidity. Flaked Barley gives a grainy bite to beers and can be used to reduce the addition of wheat in beer styles such as New England IPAs, wheat beers and saisons.

Flaked Wheat:
This unmalted wheat product is packed with high molecular weight protein, which will help to give foam stability, as well as greater mouthfeel and turbidity. It is traditionally used by breweries in the UK somewhere between 5% and 10% of the grist for head retention and to supplement wort nitrogen. Flaked Wheat gives a crisper mouthfeel to that of Wheat Malt and, as such, it is typically suited for use in a number of European wheat beers. Other beer styles Flaked Wheat can be used in include New England IPAs and saisons, as well as any others that require some haze!

Flaked Oats:
Flaked Oats contain high levels of lipids, beta glucans and gums, which impart a silky mouthfeel and creaminess to beer. Traditionally used as an adjunct in oatmeal stouts, Flaked Oats are becoming increasingly popular in other beer styles too – particularly in New England IPAs and other big, hoppy beers for the texture and fullness of palate that they help to impart. The more Flaked Oats in the grist, the greater the effect, but upon passing 20% of the grist, the beta glucans and gums will have a slowing effect on wort run off.
Source: https://www.simpsonsmalt.co.uk/blog/flaked-barley-vs-flaked-wheat-vs-flaked-oats/

Torrefecation is a process that helps starch that needs to be gelatinized before the brewer can extract fermentable sugars from it. The way to gelatinize the starch in cereal grains is to heat it up to over 85°C before mashing. The torrefecation process pre-gelatinizes the starches in the cereal grains so that they are easily broken down at mash temperatures.
To promote head retention and increase the stability and body of a beer torrefied cereal grains can make up between 5 – 10% of the grist.
Torrefied cereal grains can be used in larger quantities, most maltsters have a maximum figure of around 40% of the grist used, instead of wheat malt you are in the territory of making beers like Witbiers and German wheat beers.

In recipes for many British beers especially from older, regional breweries, you will notice that time and time again the same ingredient pops up in the grain bill. "Torrefied wheat"It is usually added in small percentages, especially in traditional English Ales and bitters. The reason for these small additions at the end of the grain bill is simple; head retention.

In general it is advisable to start with light incremental changes, you may start at 2.5% and gradually increase in 2.5% increments upto 10%.

Wheat as cereal has been used in beer ever since it was first cultivated, so almost as old as civilization. The term “torrefied” refers to the process the wheat is treated with. Basically, you take wheat kernels and subject them to a high-temperature heat treatment that breaks down the cellular structure of the grain.
Wheat that hasn’t been torrefied has starch that needs to be gelatinized before the brewer can extract fermentable sugars from it. The way to gelatinize the starch in wheat is to heat it up to over 85°C before mashing. The torrification process pre-gelatinizes the starches in the wheat so that they are easily broken down at mash temperatures.

In most cases, the torrefied wheat that goes into those beers is just to change the appearance of the beer. Whilst torrefied wheat does have a unique, subtle flavour, the discerning cask ale drinker must ensure there is a suitable level of foam on top of his/her pint of beer.
Wheat has a much larger percentage of protein than barley and it is that protein that helps stabilise beer foam and add body to the beer.

Torrefied Wheat is torrefied and Wheat Malt is malted. The torrefied wheat is now pre-gelatinized, so you just need to crush or flake it before adding it to the mash. The two types of wheat are fundamentally different because of the process they go through.

The key thing that wheat brings to foam stability is high protein content. Protein is known to aid foam qualities and whilst malted barley does contain some protein, wheat contains a larger percentage.
Wheat on its own needs to be gelatinized before you can extract fermentable sugars. Whereas torrefied wheat has already undergone pre-gelatinization. This is why it is so convenient to add a small percentage of torrefied wheat to the grist of whatever beer you are brewing in order to increase the froth-forming compounds.

If you are using it in an effort to promote head retention and increase the stability and body of a beer a good starting point is to use torriefied wheat to make up between 5 – 10% of the grist which would be around a couple of handfuls in a 20 litre batch. Some brewers shoot for around 8% mark to get some nice lacing on the glass when drinking a beer.
Torrefied wheat can be used in larger quantities, most maltsters have a maximum figure of around 40% of the grist. Used in this kind of quantity instead of wheat malt you are in the territory of making beers like witbiers and german wheat beers.
Do take note that there are no enzymes in torrefied wheat, you need to rely on the diastatic power of pale or lager malts to convert the starches in a mash, this is why you are limited to 40% of the grain bill.

No. Torrefied wheat is only suitable for mashing and needs to be mashed with other malts that have enzymes to convert the starches into fermentable sugars.
As a general rule any malt or cereal that has unconverted starch, which is the case with torrefied wheat, needs to be mashed.

Well, because they are made from wheat, and wheat is generally high in protein compared to malting barley. The protein in wheat, at between 5 to 10% usage (or as a combination of both types accumulating up to 10%) will aid head formation and retention and develop body to your beer.

It is gluten-free so could be used in conjunction with malted extra pale barleys to achieve less than 20 ppm gluten. Torrefied Flaked Wheat does not require milling before being added to the mash and can be used up to 25% of the grist.

Flaked Torrefied Barley consists of barley grains that have been cooked at high temperatures, resulting in gelatinization of the starchy endosperm. Adding it promotes head retention and adds body to the finished beer. Its flavor is slightly stronger than its wheat counterpart. It does not require milling before being added to the mash and retains its husk so can be used as an alternative to wheat in beers where the recipe already has a lot of huskless grains
Pre-cooked, non-malted cereals provide the brewer with the opportunity for product differentiation. Flaked products can be added directly to the mash without the need for milling. Use to produce a grainy taste and significantly increased head retention, creaminess, and body. Can make up to 20% of the grist. Used primarily in stout recipes.

Yes, Flaked barley is unmalted, pearled, and dried barley that has been rolled into flat flakes. It imparts a rich, grainy flavour to beer and is used in many stouts, particularly Irish stouts, enhancing head formation and foam stability.