That’s kind of what I was wondering. Is it steamed or heated somehow before rolling?
I use a 5-grain mix in another beer that consists of barley, wheat, oats, and a couple others.
It looks like rolled oats.
I don’t do a cereal mash when I use raw wheat, only a protein rest at 122 and it works out fine. I get both the efficiency and flavors desired. Pretty sure that the wheat gelatinazes temp in in the realm of normal mash temps such that a cereal mash isn’t absolutely needed (though it may improve efficiency).