The variety is derived from the Italian variety "Bologna" and is intended for the production of bakery products requiring high dough quality. The medium-height plant has an awned ear and red grain, and is characterized by a high tillering capacity and adaptability to growing conditions.
The variety is characterized by high winter hardiness and resistance to lodging. It shows good to excellent resistance to Fusarium, powdery mildew, yellow rust, and brown rust.
Technological indicators include flour strength (W) in the range of 330–360 units with a balanced P/L ratio (0.6–0.7). The thousand kernel weight is 32–37 g; a high test weight and low asparagine content are noted.
Sources4
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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.
Variety registered as early as 1
jurisdiction,
data for which we do not publish: their registry licenses have not yet been verified. This section will be available upon verification.
Variety in registries
Regions of admission, rights holders, and status of plant breeders' rights
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