The variety belongs to the mid-season group. It possesses medium winter hardiness and medium lodging resistance, which is due to stem strength.
The variety is classified as a milling type. The baking strength of the flour increases with higher protein content, while the dough is characterized by high viscosity and high P/L ratio values. Trials have confirmed the high nitrogen use efficiency of the variety both in terms of grain yield and protein output.
Sources6
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Countries of admission
3 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.
Variety registered as early as 1
jurisdiction,
data for which we do not publish: their registry licenses have not yet been verified. This section will be available upon verification.
Variety in registries
Regions of admission, rights holders, and status of plant breeders' rights
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