The variety is winter-hardy and matures in medium-early terms. It is characterized by high yield, excellent agronomic properties and high resistance to major cereal diseases, including Fusarium.
The grain belongs to the type of "strong" wheats with a high protein content (14–15%). The flour has excellent dough elasticity, with the flour strength index (W) ranging from 300 to 400, and the tenacity-extensibility ratio (P/L) varies from 0.4 to 0.6.
The variety is intended for the baking industry due to the high quality indicators of the grain and flour.
Sources4
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Countries of admission
3 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.
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