The variety belongs to quality group E according to the German baking quality classification, which defines it as elite wheat with excellent baking properties used for grain quality improvement. Analysis of gluten protein composition confirms high gluten strength.
The plant is winter-type and is classified as tall compared to modern varieties containing dwarfing genes. In scientific practice, the variety is used as an object for research into resistance to fungal diseases, including smut pathogens, and also serves as a standard reference in breeding programs.
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Countries of admission
4 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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