The variety belongs to winter wheat types and has an awned ear form. The ripening period is characterized as mid-late.
The grain of the variety possesses balanced quality indicators for use in the flour milling and baking industry. The rheological properties of the dough are determined by the following parameters: flour strength index W is 300–325, P varies from 70 to 80, L is 100–110 with a P/L ratio of 0.6.
Sources6
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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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