The variety is a local soft wheat ecotype selected from populations traditionally grown in Galicia. It is officially classified as a conservation variety.
Products from this variety are characterized by high protein content and specific dough extensibility. The flour is considered weak or medium-strength; therefore, in baking, it is used in blends with more elastic varieties to obtain bread with intense flavor and dark crumb color.
Sources3
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Countries of admission
2 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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