Structure of retail price for bread and bakery products made from wheat flour, 2024 edition
The cost composition of bread and rolls made from wheat flour of different grades is shown by expense distribution in this table. It contains 29 rows describing price components from main raw material to other inputs. Data are given in rubles and percentages, allowing assessment of each element's contribution to the final product cost. This is a one‑time snapshot showing cost structure without specific dates
Structure of retail price of wheat‑flour bread and bakery products, cost shares in percentages
See also
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Set in numbers
The table is a snapshot — 29 series shown across 2 breakdowns. 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” — 78; the smallest is “Returnable waste, by-products and co-products (deducted)” at 0.07. The gap between them is 1,115-fold.
All table numbers are series: 29
How to read this table
Differences between rows reflect distinct expense items, for example, separate lines for the cost of primary raw material and other inputs. Comparing these figures reveals the share of spending on flour and other components versus ancillary materials. Percentage calculations make the weight of each item in the total bakery product cost clear
The same indicator in other breakdowns (3)
More in the section Prices, inflation»
Period and application
The information is compiled as a one‑time snapshot for price‑structure analysis. Figures are provided in rubles and as a percentage of total retail cost. These data are useful for studying pricing in the food industry and understanding the cost base of bakery products
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