I agree with Scrounge. No need to heat to 190 as flaked corn is fully gelatinized. Cracked corn and corn flour must be heated to 190 to gelatinize, hence the lower cost per pound. Silk is also correct. Adding HTAA on the heat up is very helpful, maybe around 130 degrees. But that depends on the specific temp range of your enzyme, best to get a hold of the temp and pH ranges of your HTAA and Glucoamylase. There are several good discussions on this forum about enzyme mashing, this is one I ran into
And yes, corn is still a bitch to work with no matter what,