The variety possesses high quality indicators according to the farinograph, which is confirmed in comparative studies of the rheological properties of the dough. These qualities allow the variety to be classified into the group of grain crops with good baking characteristics of flour.
Detailed morphological parameters of the plant, including exact height, maturity group, as well as detailed characteristics of resistance to lodging and specific diseases, are not presented in available publications.
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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This is a directory, not an official registry: data is based on public disclosures and may have changed.
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