British Standards Institution

Source:: ISO
Committee:: AW/34 - Food Technical Committee Chairmen
Categories:: Food additives
Comment period start date:: 25/09/2024
Comment period end date:: 18/11/2024
Number of comments:: 0

Comment by:

18th Nov

Scope

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. This document is intended for use by the baking industry but is also aimed at laboratory and food testers.

This standard is not applicable to any kind of processed products out of baker’s yeast.

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Comment on proposal

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Please email further comments to: debbie.stead@bsigroup.com

Standard timeline

1. Proposal (Complete)

Proposal start date:

2. Draft (Complete)

Draft start date:

29/07/2024

3. Public Comments

Public Comments start date:

25/09/2024

Public Comments end date:

18/11/2024

Learn more about the standards development process

Standards Development

BS ISO 23983 ISO 23983 Characteristics of fresh and dry baker’s yeast

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