The variety is short-stemmed and belongs to the erythrospermum variety. The growing period lasts 280–287 days. The variety is distinguished by high resistance to lodging, grain shattering, and sprouting in the ear, and also possesses above-average drought tolerance and winter hardiness. It possesses complex resistance to powdery mildew and brown leaf rust.
Belongs to the strong wheat group with a protein content of 14.5–15.5% and crude gluten of 29.5–35.1%. Flour strength indicators are 320–452 o.a., bread volume from 100 g of flour is 1100–1200 ml. When grown using intensive technology, it requires the application of optimal or high doses of mineral fertilizers, in particular early spring and late nitrogen fertilization.
Sources4
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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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