Structure of retail price for premium wheat flour bread, 2011 edition
The cost breakdown of a loaf or bun can be determined by examining the distribution of raw material and material costs. Thirty rows specify various components, such as the cost of primary raw materials and other materials, allowing for an assessment of each component's share in the final price. Data are presented in rubles and as a percentage of the total product cost, without time-series attribution
Chart showing the retail price structure for bread made from high-grade wheat flour in rubles and percent
See also
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Set in numbers
This is a cross-section: 30 series across 2 breakdowns. 60 values in total.
“Selling price including VAT, excise and other taxes, including delivery charges for products (goods) to customers carried out by the processing enterprise” leads the table with 81.7, “Returnable waste, by-products and co-products (deducted)” closes it with -0.07. The gap between them is 1,167-fold.
All table numbers are series: 30
How to read this table
Table rows categorize total costs for raw materials and primary materials (including recoverable waste), the cost of primary raw materials, and costs for other materials. Comparing these indicators reveals the share of flour versus auxiliary ingredients in the bread price. This illustrates the cost structure of the product by its main components
The same indicator in other breakdowns (2)
More in the section Prices, inflation»
Period and application
The data provide a breakdown in rubles and the percentage share of each cost item. This information is relevant for pricing analysis in the bakery industry. Data on the retail price structure for bread made from high-grade wheat flour helps specialists and economists assess the impact of raw material costs on the final product price
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