The variety is a "waxy" wheat. The flour is characterized by a protein content of up to 14.4%, gluten of 28.3–30.2%, and a flour strength of 430–450 a.u. Due to the specific properties of the starch and low falling number, the flour is used in the production of pasta and as a regulator in flour blends to correct baking properties.
The plant belongs to the erythrospermum variety and reaches a height of 110–115 cm. The spike is spindle-shaped, white, glabrous, of medium density and size (8–9 cm), with white awns. The variety is relatively resistant to lodging and possesses high drought tolerance and winter hardiness on par with the varieties from the Breeding and Genetics Institute.
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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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