Unmalted white wheat?

What're people using as a Beersmith ingredient for unmalted white wheat? 

I'm guessing flaked would be closer than wheat malt, but Beersmith doesn't have just a basic raw wheat ingredient as it comes, and I'm having a hard time finding any data on its potential and other metrics.  (Although I suspect the potential is the only one that matters much)

-D

The most common unmalted wheat used by brewers are torrified (though I personally prefer flaked wheat).  Both are already in the database.  Unmodified wheat would have a potential of approximately 77-79% and a color of around 1.7 SRM.

Brad

Hm, ok.  I'll try the recipe with torrified or flaked next time and see what the results are. 

Perviously I was just using raw white wheat.  The recipe did turn out quite well, although the efficiency was a bit low.  I'll see if one of the above provides better extraction.

Thanks,
D

I use rolled wheat which is very much like the standard rolled oats used for porridge.  I bring this stuff to a boil to gelatinize it then add to the mash.