ISO 23983:2025
Active Standard
Most Recent

ISO 23983:2025

Characteristics of fresh and dry baker’s yeast

Summary

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

Notes

40.00 : DIS enregistré

Technical characteristics

Publisher International Organization for Standardization (ISO)
Publication Date 09/01/2025
Edition 1
Page Count 12
EAN ---
ISBN ---
Weight (in grams) ---
No products.

Previous versions

Contact us