The plant belongs to tall varieties; the stem height can reach 150–160 cm. Upon ripening, the spikes acquire a reddish hue; the suffix mutico indicates the absence of awns. The variety possesses adaptability and resistance to rust, but it is prone to lodging due to the significant height of the stem.
Flour from this variety differs from modern analogs in its gluten characteristics: it is less elastic and contains less gluten, which gives the finished products a unique taste and aroma. The product contains mineral salts, polyphenols, flavonoids, and antioxidants; it is used for baking bread and making pizza and pasta.
Sources8
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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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