The variety belongs to the BPS (Blé Panifiable Supérieur) category, possessing high baking qualities. With a protein content of 11%, the dough strength (W) is 145–195 units.
The plant has an early maturity period and low sensitivity to low temperatures during the winter period. The yield of the variety exceeds the level of control samples, and the variety itself is suitable for cultivation in various climatic zones.
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Countries of admission
1 jurisdiction
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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