A food company produces raspberry coulis as a topping for its best-selling line, doublestrength 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 a raspberry: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 every day. (a) What mass of raspberries is required per week?
(b) How much sugar is required per week? What is the sugar content of the coulis?