The variety is a tall plant with a stem height of 102 to 132 cm. The spike is awnless, dense, and has a pyramidal shape.
The plant possesses winter hardiness and drought tolerance at a level of 7 points; it demonstrates resistance to Fusarium head blight, leaf rust, and powdery mildew. Lodging resistance varies from 3 to 7 points.
The grain is used in the baking industry. The protein content is 14.4–14.8%, gluten content is 29.1–30.2%. Flour strength reaches 261–273 o.a., bread volume from 100 g of flour is 950–960 ml.
Sources8
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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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