The variety is mid-early, plant height is about 77 cm. The growing season lasts about 268 days. The variety shows high resistance to lodging and shattering, as well as high winter hardiness and drought tolerance.
The grain is characterized by a protein content of 13.9–14.4% and gluten content of 29.1–29.4%. The flour strength reaches 287–296 a.u., and the bread volume from 100 g of flour is 1030–1100 ml. The variety is recommended for all cultivation zones and is responsive to nitrogen fertilizers, while maintaining resilience on medium and low agro-backgrounds.
Sources5
Loading…
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.
The directory replicates the primary source. If an entry differs from the official publication, please specify the discrepancy and provide a link if possible. Corrections are added to the moderation queue.
This is a directory, not an official registry: data is based on public disclosures and may have changed.
More about sources