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UNE ISO 23983:2026
Food products — Characteristics of fresh and dry baker’s yeast
Productos alimenticios. Características de la levadura fresca y seca para panificación.
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English/Spanish - Bilingual PDF
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132.00 USD
English/Spanish - Bilingual Hardcopy
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132.00 USD
Spanish PDF
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88.00 USD
Spanish Hardcopy
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88.00 USD
| Standard number: | UNE ISO 23983:2026 |
| Pages: | 20 |
| Released: | 2026-01-21 |
| Status: | Standard |
| Pages (English/Spanish - Bilingual): | 35 |
DESCRIPTION
UNE ISO 23983:2026
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 does not apply to any kind of processed products out of baker s yeast.