Structure of retail price for rye and mixed flour bread, 2015 edition
Breakdown of the cost of rye bread and flour blends: rows list structural components, from raw material costs to profit. Columns show the cost of each component in rubles and its share as a percentage of the total retail price. The data is presented as a single snapshot without time periods, showing the price composition at a specific point in time
Table showing the structure of the retail price of rye bread and rye-wheat flour blends, with components 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.
The largest value belongs to “Selling price including VAT, excise and other taxes, including delivery charges for products (goods) to customers carried out by the processing enterprise” — 81.6; the smallest is “Intermediary turnover” at 0.
All table numbers are series: 30
How to read this table
Row variations show the contribution of specific components to the final product cost. Users can compare primary raw material costs, other material costs, and total raw material expenses net of returnable waste. This helps determine the share of the price attributed to production, logistics, and markups
The same indicator in other breakdowns (12)
More in the section Prices, inflation»
Period and application
This information is relevant for analyzing pricing in the bakery industry. Price structure data is useful for economists, business representatives, and those studying inflation via the consumer basket. Rosstat provides this data to assess the impact of raw material costs on the final price of bread
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