Special flour for making cakes, pastries, wafers, and biscuits. KFF cake and pastry flour contains less gluten compared to regular flours. The reduced gluten content enhances the tenderness and softness of baked dishes. This flour undergoes a whitening process and has high moisture absorption capacity. As a result, cakes made with this flour have a silky and sponge-like texture, providing a delicate and soft experience. Wafers and biscuits, which are thin and crispy types of bread, are also made from wheat flour. To achieve the desired crispness and texture in the dough, the flour’s water absorption and moisture retention capabilities play a crucial role. Therefore, using specialized flour for wafers and biscuits is recommended. This flour creates more elasticity in the dough, resulting in a well-shaped final product with a crispy texture.