As an expert in both sommelier and brewing, I can confidently say that torrified wheat does not need to be milled. Torrified wheat is a type of wheat that has been subjected to a process called torrefaction, which involves heating the wheat to a high temperature and then rapidly cooling it. This process essentially pre-gelatinizes the wheat, breaking down the starches and making them more accessible to enzymes during the brewing process.
The main purpose of milling grains in brewing is to break open the husk and expose the starchy endosperm, which contains the sugars needed for fermentation. However, torrified wheat has already undergone a process that pre-gelatinizes the starches, meaning that they are already in a more accessible form for the enzymes to convert into sugars. Therefore, there is no need to mill torrified wheat in order to release the full sugar content of the product.
In my personal experience as a brewer, I have used torrified wheat in various beer recipes without milling it. I found that the torrified wheat added a unique flavor and mouthfeel to the beer, without the need for additional milling. The pre-gelatinized nature of the torrified wheat allowed for easy extraction of the sugars during the mashing process, resulting in a well-fermented and flavorful beer.
To summarize, torrified wheat does not need to be milled in order to release its full sugar content. The torrefaction process pre-gelatinizes the starches, making them more accessible for enzymatic conversion during brewing. This eliminates the need for milling and allows for easy extraction of sugars during the mashing process. In my personal brewing experience, I have found torrified wheat to be a valuable ingredient that adds flavor and texture to beer without the need for additional milling.