Structure of retail price for bread made from wheat flour, 2017 edition
These data show the components of the retail price for bread and bakery products made from first and second grade wheat flour. The list of 28 rows provides a detailed breakdown of all cost items, from the cost of flour and other ingredients to production, logistics, and retail markups. Each item is presented in two ways: in absolute monetary terms in rubles and as a share of the final price in percent, allowing for an assessment of each stage's contribution to the shelf price of a loaf
Diagram of the retail price structure for bread made from wheat flour, broken down by cost components in rubles and percent
See also
- Diesel fuel prices in Russia by year long time series by year
- Egg prices in Russia by year long time series by year
- Gasoline prices in Russia by year long time series by year
- Inflation in Russia by year long time series by year
- Milk prices in Russia by year long time series by year
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- Цены на яйца в 2026 году и по годам: данные Росстата indicator breakdown
Set in numbers
The table is a snapshot — 28 series shown across 2 breakdowns. 56 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” — 83.2; the smallest is “Other types of taxes” at 0.18. The gap between them is 462-fold.
All table numbers are series: 28
How to read this table
The indicators in the table vary by cost type, distinguishing between raw material components and production or logistics costs. Percentage shares should be compared to see which component, such as raw materials or retail chain profit, carries the greatest weight in the final price. The rows trace the path from the procurement of basic materials to the formation of the final consumer price in a current price snapshot, without time-series links
The same indicator in other breakdowns (8)
More in the section Prices, inflation»
Period and application
Prepared by Rosstat, this data will be useful to economists, analysts, and anyone studying the pricing of staple foods. Since the data is presented as a cross-section without dynamics, it reflects the current structure of cost prices and markups for bakery products at the time of the report. The information helps clarify the market logic of price formation for socially significant goods and the distribution of income between producers and retail trade
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