The variety is a hybrid developed to increase productivity and yield stability. It belongs to the early-maturing group of varieties and is integrated with a digital platform for disease monitoring.
In terms of baking qualities, it is classified as wheat for baking with a flour strength index W in the range of 310–445.
Sources4
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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.
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This is a directory, not an official registry: data is based on public disclosures and may have changed.
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