Winter type variety, well adapted for cultivation on flat lands. The variety is susceptible to glume blotch.
The grain is characterized by a high falling number, and softness of the grain and dough. The crude gluten content in flour ranges from 27 to 45% depending on growing conditions; the grain is also rich in vitamin E (tocopherols).
The variety is intended for use in the food industry, particularly for baking and the production of specialty bakery products, and is actively used in organic farming.
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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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