Wheatís have allot of protein as well as a yeast with low flocculation. I would use first, a extra week or two of cold conditioning combined with the use of isinglass (settle out yeast)and zero gel (protein removal). Also add your kettle finings (Irish moss) as usual, a step to skip when making hefe'. All these products are available from Crosby&Baker. just follow manufactures recommended use.
BTW- If I remember, S-700 = 7 micron so thatís a good pad choice.