LOHENGRIN

LOHENGRIN matures significantly earlier than the varieties listed to date, has good lodging resistance, and exhibits excellent baking quality. Compared to the main varieties in the “pure spelt assortment,” LOHENGRIN is generally about ten centimeters shorter in height. This naturally results in the consistently good lodging resistance typical of spelt. LOHENGRIN’s tolerance to powdery mildew and brown rust infections is also extremely positive. Even when it comes to yellow rust, this representative of the new generation of spelt is at least three severity levels healthier than the older, mostly SLK-eligible varieties. Until now, baking properties have not been as important for spelt as they are for soft wheat; however, as its importance in cultivation and processing increases, favorable dough rheological properties will become more relevant in the future. The indirect protein quality (Sedi values) and excellent dough energy values are, of course, additional arguments in favor of “LOHENGRIN” when selecting a variety.