A food company produces raspberry coulis as a topping for its best-selling line, double-strength chocolate mousse pie. Fresh raspberries comprising 5% seeds, 20% pulp solids, and 75% water are homogenised and placed in a stainless steel vat. Sugar is added to give araspberry:sugar mass ratio of 3.5:1. The mixture is blended, strained to remove the seeds, then heated to reduce the water content to 35%. Half a tonne of coulis is produced everyday. (c)
What is the sugar content of the coulis?