Stability in minutes in the farinograph test. Average of 2 or 4 years. Weakness of dough Decrease in farinograph units after kneading for 10 minutes. Average of 2 or 4 years. Stickiness of dough Average of 2 or 4 years.
Figures are absolute values in centimeters.
Average of 2 or 4 years. Colour of crust Average of 2 or 4 years. Average of 2 or 4 years. If the accession is described in other databases are the names of the databases registered.