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Structure of retail price for bread made from 1-2 grade wheat flour

· snapshot · rows: 28 · periods: 2 · section: Prices, inflation

Twenty-eight rows break down the retail price of 1st and 2nd grade wheat flour bread, including loaves, into individual economic elements. The list presents expenses for the primary raw material, other materials, production costs, logistics, markups, and the value of by-products. Indicators are provided in rubles and as a percentage of the total cost, allowing for an assessment of each component's contribution to the final shelf price. The data is presented as a single snapshot without time series or regional breakdown

shown 25 largest of 28
Отпускная цена с НДС и другими налогами 22.6 Selling price… other types of taxesSelling price excluding VAT and other types of taxes 20.5 Full cost of one unit of product 18.6 Production costs 9.20 побочной и сопутствующей продукции 6.70 Cost of main type of raw material 5.90 Turnover of the distribution sector 5.80 Retail markup 3.60 General factory overheads 3.00 Commercial expenses 2.70 Расходы организаций розничной торговли 2.40 Wages with social contributions 2.20 VAT 2.00 Profit of enterpri… of food and beveragesProfit of enterprises engaged in the production of food and beverages 1.90 Expenses for… operation of equipmentExpenses for maintenance and operation of equipment 1.10 Fuel and energy… technological purposesFuel and energy, including water and steam for technological purposes 1.00 Factory overheads 1.00 Cost of other… and main materialsCost of other types of raw materials and main materials 0.80 Other production expenses 0.60 Auxiliary material… technological purposesAuxiliary materials for technological purposes 0.30 Delivery charges… processing enterpriseDelivery charges for products (goods) to customers carried out by the processing enterprise 0.30 в том числе… по доставке товарав том числе затраты организаций розничной торговли по доставке товара 0.30 Other types of taxes 0.10 (deducted) 0 Expenses for… and developmentExpenses for production preparation and development 0
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This is a cross-section: 28 series across 2 breakdowns. 56 values in total.

“Отпускная цена с НДС и другими налогами” leads the table with 78.7, “Expenses for production preparation and development” closes it with 0.

All table numbers are series: 28
Series РублейВ % к
побочной и сопутствующей продукции 6,70 23,30
Стоимость основного вида сырья 5,90 20,50
Стоимость других видов сырья и основных материалов 0,80 2,80
(вычитаются) 0,00 0,00
Расходы на производство 9,20 32,10
Вспомогательные материалы на технологические цели 0,30 1,00
Топливо и энергия, включая воду и пар на технологические цели 1,00 3,50
Расходы на подготовку и освоение производства 0,00 0,00
Расходы на содержание и эксплуатацию оборудования 1,10 3,80
Заработная плата с отчислениями на социальные нужды 2,20 7,70
Общезаводские расходы 3,00 10,50
Цеховые расходы 1,00 3,50
Прочие производственные расходы 0,60 2,10
Коммерческие расходы 2,70 9,40
Полная себестоимость единицы продукции 18,60 64,80
Прибыль предприятий, осуществляющих производство пищевых продуктов и напитков 1,90 6,60
Отпускная цена без НДС и других видов налогов 20,50 71,40
НДС 2,00 7,00
Другие виды налогов 0,10 0,30
Отпускная цена с НДС и другими налогами 22,60 78,70
Плата за доставку продукции (товара) покупателям, осуществляемую перерабатывающим предприятием 0,30 1,10
Оборот сферы обращения 5,80 20,20
Надбавка розничной торговли 3,60 12,50
Расходы организаций розничной торговли 2,40 8,30
в том числе затраты организаций розничной торговли по доставке товара 0,30 1,00
Прибыль организаций розничной торговли 1,20 4,20
НДС, начисленный организациям розничной торговли 2,20 7,70
Розничная цена товара 28,70 100,00

How to read this table

Differences between rows lie in the nature of the costs that form the cost price and the final price of the bakery product. Comparing indicators helps determine the shares of each expense group, such as the value of by-products and incidental products, which accounts for 6.7 rubles or 23.3 percent of the retail price. Analyzing this data helps to understand the share of the price attributed to raw materials versus production and trade markups, providing a detailed view of the market value structure of bread under current economic conditions

The same indicator in other breakdowns (1)

More in the section Prices, inflation»

Period and application

The information is relevant for economists, food industry producers, and anyone studying the pricing of essential goods. The data is presented by Rosstat as a detailed cost breakdown covering all key stages of price formation, from raw material procurement to the sale of finished bread to the consumer. The data is not tied to a specific period and is updated in accordance with the agency's current research

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