commercial setting. The first two methods are most commonly used at home or in a small bakery using planetary mixers in various sizes. Large planetary mixers may have a vacuum in order to pressurize the ingredients. This allows for control of the emulsion and temperature. The first method is the foam process or angel food cake method. The egg whites are whipped until a foam is formed before any other ingredients are added. This method ensures that the foam is not disturbed when it is being formed and that the maximum number of bubbles stay intact. Another method is called the meringue process. This entails whipping all or most of the ingredients together at the same time. This may result in a lower quality foam and a final cake with a reduced volume. The last method is called the continuous process and is usually used in commercial bakeries because it creates a consistent product in large volumes. Ingredients are fed into the continuous mixer in either one or two stages. A one-stage process mixes all of the ingredients together and feeds them into an emulsion head. Upon entry into the emulsion head, air is incorporated, fully mixing the batter. In a two-stage process, the ingredients are blended separately in different tanks according to the recipe. The speed of the mixer is controlled, as well as air flow to help mix the batter. The final batter may then go through a static mixer (a pipe with a spiral blade inside) to be deposited in a tube pan, depositor, or hopper. Normally angel food cakes are baked in a straight-sided tube pan, but similar pans such as a bundt pan are acceptable. It is very important that the pan does not have a non-stick surface and that no grease is applied to the sides or around the tube. As the cake bakes, it expands and rises. The sides and hollow center tube act as supports for the foam as it expands. The hollow pan also allows for an even heat distribution. For the optimal angel food cake outcome, experts believe that the cake should be baked for at the shortest amount of time at the highest temperature. The temperature and duration depends on the size and weight of the cake. Temperatures range from to , while baking time ranges from 30 minutes to one hour (Suas, M. 2009). If the angel food