ISO 23983:2025 PDF
Food products — Characteristics of fresh and dry baker’s yeast
Food products — Characteristics of fresh and dry baker’s yeast
- Статус документа:
- Действующий
- Формат:
- Электронный (PDF)
- Количество страниц:
- 12
- Дата публикации:
- 1 сентября 2025 г.
- Издание:
- ISO IS 23983 edition 1 version 1
- ICS:
- 67.220.20
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.
Abstract
Overview
ISO 23983:2025 - Food products - Characteristics of fresh and dry baker’s yeast defines the properties and performance expectations for living baker’s yeast used in baking. It covers (block, granulated, liquid) and (active dry and instant dry), addressing general product properties, application performance, physico‑chemical characteristics, microbiology and nutritional information. The standard is intended for the baking industry, laboratories and food testers involved in quality control, specification and supply-chain management.
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