The variety is a synthetic and is intended for the baking industry, which is due to the high content of non-starchy polysaccharides (pentosans) in the grain. The protein content in the grain is 10.2–11.9%, and the falling number is in the range of 212–235 seconds.
The plant possesses high winter hardiness (8.4–8.9 points) and is relatively resistant to lodging, shattering, drought, and diseases. The variety is often used as a standard when evaluating other winter rye samples in scientific research.
Sources5
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Countries of admission
1 jurisdiction
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.
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