The variety is characterized by medium plant height and forms soft-type red grain. The plant growth habit allows for adaptation to various sowing dates.
The plant possesses high resistance to lodging, and also shows resistance to Fusarium, brown rust, yellow rust, and powdery mildew. Winter hardiness is estimated as medium.
The variety is suitable for the production of bakery and confectionery products. Technological parameters include dough energy (W) at the level of 130–140 and a P/L ratio in the range of 0.3–0.4.
Sources3
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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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