I would not bother crushing torrefied wheat. Firstly, wheat has no husk, so the liquid can get in the grain, secondly due to the popping (torrefication or puffing) the grain is even more open to the mash liquid.
The English torrefied wheat from Thomas Fawcett is damn nice stuff, otherwise by the stuff from hippy/wholefood stores of "Health" food stores, and the Honey Puffs would have done in a pinch.
Jovial Monk
PS "Mashing" is the mixing the grains and mash liquor, or was back when a dozen men used to stand paddling the grist with long wooden paddles for an hour or 90 minutes. With our HB setups the mashing bit takes a few minutes and the term mashing means the whole process, including the 'standing' or 'resting' of the mash
