The variety possesses high grain quality characteristics, including high dough elasticity, flour strength, and dough elasticity index, which makes it in demand in the baking industry.
In scientific research, the variety is considered in terms of plasticity and resistance to pathogens. The seeds of the variety are distinguished by high germination, reaching 97–99 %.
Sources6
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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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