I've got a beer that, for aesthetic reasons, I'd like to make more hazy. I've used torrified wheat in the mash, and tried adding flour to the boil. Those do make the beer hazy at first, but it tends to settle after a week or two in keg. Is there any way to obtain a more stable haziness? I've seen pectin mentioned as a source of hard-to-get-rid-of haze, but there's no fruit in the recipe, and I'm not sure how much powdered pectin I'd have to add to get haze without getting globs of jelly as well.
In case it matters, I do all-grain brewing, and keg with forced carbonation.