Skip to main content
Back

ISO 23983:2025

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

General information

Valid from 01.09.2025
Directives or regulations
None

Standard history

Status
Date
Type
Name
01.09.2025
Main
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.

Required fields are indicated with *

*
*
*
PDF
89.37 € incl tax
Paper
89.37 € incl tax
Standard monitoring