Draft
International Standard
ISO/DIS 23983
Characteristics of fresh and dry baker’s yeast
Reference number
ISO/DIS 23983
Edition 1
© ISO 2024
Draft International Standard
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Under development
This Draft International Standard is in the enquiry phase with ISO members.

ISO/DIS 23983

Language
Format
CHF 63
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Abstract

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

General information

  • Status
     : Under development
    Stage
    : Close of voting [40.60]
  • Edition
     : 1
    Number of pages
     : 12
  • Technical Committee :
    ISO/TC 34
    ICS :
    67.220.20 
  • RSS updates

Life cycle

Sustainable Development Goals

This standard contributes to the following Sustainable Development Goals

2
Zero Hunger
3
Good Health and Well-being

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