ISO 23983:2025

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

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.

To comply with a standard, you need to quickly understand its issues in order to determine its impact on your activity.

The Requirements department helps you quickly locate within the normative text:
- mandatory clauses to satisfy,
- non-essential but useful clauses to know, such as permissions and recommendations.

The identification of these types of clauses is based on the document “ISO / IEC Directives, Part 2 - Principles and rules of structure and drafting of ISO documents ”as well as on a constantly enriched list of verbal forms.

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