The variety is semi-dwarf, with plant height ranging from 75–95 cm. The growing season lasts from 280 to 290 days. The variety demonstrates high resistance to grain sprouting in the ear and shattering.
The variety's production is characterized by good milling and baking qualities. Grain protein content is 12.1–15.5%, crude gluten content is 27.3–30.1%, and flour strength reaches 308–331 a.u.
Sources6
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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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