A significant increase in the price of bread is coming
Bakers have announced another significant price increase. The president of their association said that from October, the majority of baking plants will pay ten times as much for energy as before. According to the Bakers’ Association, however, the price of rye and seed bread can already exceed HUF 1,000 per kilo. This is why several people started baking bread at home.
The price of white bread rose by 13.5 percent in a single month, but the price of rye and seed breads also exceeds HUF 1,000 per kilo – according to KSH data. However, according to the Bakers’ Association, a further increase should be expected due to the rising utility prices.
Earlier, the Ministry of Agriculture stated that the increase in prices may come to an end, since grain shipments from Ukraine have started. However, this was not the case. Lajosné Csizmadia, managing director of Csizmadia és Társai Kft., told RTL Hírado that they have raised prices by 30 percent so far, but they plan to raise prices by another 10-15 percent in September, and they will have to raise prices again later in the year. This will be necessary not only because of the rise in the price of flour, but also because of the operation of the ovens.
Related news
The country’s bread is secured
Thanks to the work and diligence of farmers, the country’s…
Read more >K&H: Middle-aged people perceive inflation to be much more severe than the actual data shows
The inflation perception of middle-aged Hungarians continues to far exceed…
Read more >Inflation rose again in June – rising fruit prices are pushing up prices
Annual inflation rose to 4.6 percent in June, compared to…
Read more >Related news
Are digital innovation regulations too strict?
The German Retail Federation (HDE) has called upon the new…
Read more >We are getting better at shopping
This May POPAI Magyarország held its annual meeting and the…
Read more >The wallet sets the limits to consumer awareness
Consumers want to buy healthy, sustainable, and affordable ingredients and…
Read more >