prBAS ISO 23983:2026

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

General information

Status:Project

Number of pages:16

Adoption method:Korice

Language:engleski

Edition:1.

Realization date:31.10.2025

Forseen date for next stage code:13.11.2025

Technical committee:BAS/TC 43, Food

ICS:

67.220.20, Food additives

Abstract

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.

Lifecycle

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Original document and degree of correspondence

ISO 23983:2025, identical

Work material

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