The variety is intended for food use in the baking industry. The grain is used for the production of whole-grain flour, rye bread, and crispbreads for the study of human metabolic responses, such as glycemic and insulin responses.
The chemical composition of the grain is characterized by a significant content of total and extractable dietary fiber. In the fermentation process, for example during sourdough baking, the level of fructans in products made from this variety decreases significantly.
Sources6
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Countries of admission
2 jurisdictions
Green indicates countries where the variety is listed in the national catalogue and its seeds are authorized for sale. Expired registrations are marked separately: the variety was previously admitted, but sale is no longer permitted.
Variety registered as early as 1
jurisdiction,
data for which we do not publish: their registry licenses have not yet been verified. This section will be available upon verification.
Variety in registries
Regions of admission, rights holders, and status of plant breeders' rights
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