ISO/DIS 23983

Characteristics of fresh and dry baker’s yeast

General information

Current stage: 40.20 Effective date: 25 sht 2024

Originator: ISO

Owner: ISO/TC 34

Type: International Standard

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
25 sht 2024

Preview

Only informative sections of projects are publicly available. To view the full content, you will need to members of the committee. If you are a member, please log in to your account by clicking on the "Log in" button.