A Pastry chef created a 40-ounce Sugar solution that was 28% from a 20% sugar solution and a 40% sugar solution .How much of the 20% sugar solution and how much of the 40% sugar solution were used ???

A Pastry chef created a 40-ounce Sugar solution that was 28% from a 20% sugar solution and a 40% sugar solution .How much of the 20% sugar solution and how much of the 40% sugar solution were used ??? [2.3]

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A Pastry chef created a 40-ounce Sugar solution that was 28% from a 20% sugar solution and a 40% sugar solution .How much of the 20% sugar solution and how much of the 40% sugar…

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