Brevet de Maîtrise Pâtissier

Practice session

A pastry chef prepares a batch of artisanal cooked sugar (*sucre cuit pour décorations*) by boiling 1,000 g of sucrose, 200 g of glucose syrup, and 350 g of water to 160°C. During boiling, almost all water evaporates, leaving a residual moisture content of 1.5%. Approximately what is the net yield weight (*rendement matière*) of hot sugar mass ready for pulling (*sucre tiré*)?

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