RING

The spring soft wheat variety 'RING' was developed by scientists of the Federal Altai Scientific Center for Agrobiotechnology and is intended for cultivation in the Western Siberia region. This variety is distinguished by its high gluten strength and significant protein content, making it particularly valuable for producing high-quality flour and bakery products. Thanks to its resistance to diseases and pests, 'RING' is a promising choice for farms oriented towards organic farming.

Wheat 'RING' belongs to strong varieties with good adaptation to the region's climatic conditions, ensuring stable yields and high grain quality. Resistance to diseases such as powdery bunt and brown rust reduces the need for chemical plant protection agents, which positively affects the eco-friendliness of the product.

Whole-grain wheat, to which the 'RING' variety belongs, preserves all grain components in their natural form, making it especially beneficial for healthy eating. Grains of this variety are suitable for sprouting, preparing nutritious porridges, and vegetarian dishes. Sprouting wheat increases fiber content and converts proteins and fats into beneficial fatty acids, improving the nutritional value of products made from this grain.