The variety belongs to the quality wheat group A. The grain has a soft endosperm type, which distinguishes it from hard-grained varieties.
The primary purpose of the variety is food use in the baking industry. In agrophysical studies, the variety is used as a reference sample for studying mechanical properties of grain, such as elasticity, deformation, and reaction to external loads.
Sources8
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Countries of admission
2 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.
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