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ISO 23983:2025

Food products — Characteristics of fresh and dry baker’s yeast

Sep 1, 2025

General information

60.60     Sep 1, 2025

ISO

ISO/TC 34

International Standard

67.220.20  

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Published

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Scope

This document specifies characteristics of living fresh and dry baker’s yeast, particularly those relating to general product properties, application performance, physical and chemical properties, microbiology and nutritional value information.

Life cycle

NOW

PUBLISHED
ISO 23983:2025
60.60 Standard published
Sep 1, 2025

National adoptions

prSSH ISO 23983:2025  
DPS

Food products — Characteristics of fresh and dry baker’s yeast

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