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ISO/DIS 23983

Characteristics of fresh and dry baker’s yeast

General information

40.20     Sep 25, 2024

ISO

ISO/TC 34

International Standard

67.220.20  

Scope

This document specifies characteristics of fresh and dry baker’s yeast, particularly those relating to general product properties, application performance, physical and chemical properties, microbiology, and nutritional value information. This document is primarily intended for use by the baking industry, but is also aimed at laboratory and food testers

Life cycle

NOW

IN_DEVELOPMENT
ISO/DIS 23983
40.20 DIS ballot initiated: 12 weeks
Sep 25, 2024

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