The variety belongs to the mid-early soft winter wheat group. Plants possess good winter hardiness and high resistance to lodging due to a strong straw. According to research data, the variety may show susceptibility to leaf rust and a number of other pathogens.
The variety is intended for bread-making and belongs to the high quality class A-1 for flour. Laboratory analyses recorded the following indicators: crude gluten content is about 32.2%, protein content is about 13.6%, gluten extensibility is about 3.6 mm.
Sources3
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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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