The variety is classified as facultative. Plant height varies in the range of 90 to 102 cm. The plant is characterized by resistance to lodging, powdery mildew, brown rust, stem rust, smut diseases, and barley yellow dwarf virus.
The grain possesses high baking quality: protein content is 13.7–15.1%, gluten 32–39%, flour strength reaches 390–474 e.a. The variety is intended for the production of top-grade flour for the baking and confectionery industry, use in pasta production, and brewing.
Sources4
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Countries of admission
6 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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