Protein content in the grain is in the range of 12.5–14.1%, wet gluten content is 26.6–33.9%, and the sedimentation value is 36–44 ml. The variety meets quality class B1/A2 and shows tolerance to nitrogen deficiency during protein formation.
Intended for food use in the baking industry. The recommended seeding rate is 650–700 viable seeds per square meter.
Sources2
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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.
Variety registered as early as 1
jurisdiction,
data for which we do not publish: their registry licenses have not yet been verified. This section will be available upon verification.
Variety in registries
Regions of admission, rights holders, and status of plant breeders' rights
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