The ripening period of the variety is 283–291 days, and plant height reaches 88–89 cm. The variety possesses high resistance to diseases, pests, ice crust, and winter killing, as well as good drought tolerance.
The grain has a thousand kernel weight of 38.8–40.9 g. The grain composition contains 13.3–14.0% protein and 27.4–30.2% gluten. The dough strength indicators are 252–260 a. u., and the loaf volume from 100 g of flour reaches 970–1050 ml.
Sources3
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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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