The variety is a short-stemmed plant of the lutescens botanical variety with a growing season of 283–287 days. The variety is resistant to grain shattering, moderately resistant to powdery mildew, and resistant to brown leaf rust.
Belongs to the group of valuable wheats with a protein content of 12.6–14.0% and gluten content of 27.1–30.8%. Flour strength is 276–343 a.e., bread volume from 100 g of flour is 780–1000 ml. The variety is intended for cultivation using intensive technologies requiring the application of optimal doses of fertilizers.
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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