Structure of retail price for bread and bakery products made from wheat flour, 2020 edition
The cost breakdown for bread and bakery products made from highest grade wheat flour identifies the manufacturer's primary expenditure items. The list contains 29 rows, including the cost of raw materials, other materials, and miscellaneous expenses. Information is provided in rubles and as a percentage of the total price to show the contribution of each component. The data represents a single cross-section without specific years
Retail price structure for bread and bakery products made from highest grade wheat flour, cost shares in percent
See also
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Set in numbers
29 series, arranged across 2 breakdowns rather than over time. 58 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” — 75.5; the smallest is “Returnable waste, by-products and co-products (deducted)” at 0.02. The gap between them is 3,775-fold.
All table numbers are series: 29
How to read this table
The rows are categorized by expenditure type, facilitating a comparison between the cost of primary raw materials and other materials or waste. These indicators show the share of the final price allocated to flour procurement versus ingredients or production costs. Providing both ruble values and percentages allows for the analysis of both absolute amounts and the relative weight of each item
The same indicator in other breakdowns (8)
More in the section Prices, inflation»
Period and application
Economists, retailers, and those monitoring food inflation use this data to analyze food industry pricing. The breakdown in rubles and percentages assists in understanding cost structures. Data is updated according to the Rosstat publication schedule
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