ISO/CD 23983
Characteristics of fresh and dry baker’s yeast
Reference number
ISO/CD 23983
Edition 1
Committee Draft
ISO/CD 23983
A draft is being reviewed by the committee.


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

  •  : Under development
    : CD consultation initiated [30.20]
  •  : 1
  • ISO/TC 34
  • RSS updates

Got a question?

Check out our FAQs

Customer care
+41 22 749 08 88

Opening hours:
Monday to Friday - 09:00-12:00, 14:00-17:00 (UTC+1)