torrified is heat treated-faster conversion higher yield over raw wheat.
ive used red. compared to white its somewhat smaller and harder, and a stronger or more intense wheat kernel.
they all taste different to me.
edit: some experience less difficulties sparging using torrified or red, vs. white wheat. regardless, non have husks. if you mill yourself, I've had to change mill gap for wheat to get a better crush-smaller harder kernels especially. I haven't had any issue with stuck sparge and wheat, and have used up to 60% of white wheat without any rice hulls. just depends on your system and what it can handle.