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!