Before we enter we have to put on hairnets and thin white coats to preserve the strict hygiene of the product. 1)     We start off in the mixing room where huge vats mix finely ground sugar with glucose syrup and flavors. The syrup keeps the sugar from congealing. The mixture is dried and then warmed to 140°F (60°C) and fats and citric acid are added. After it cools again the flavors are added. Lemon orange strawberry raspberry and cherry are the most popular flavors. What’s yours? 2)     The mixture passes through a very fine sieve that filters out any granules larger than two millimeters. 3)     A huge chute pours the sugar into the pressing machine where it’s pressed into the small rectangle shape PEZ is famous for. No cooking or baking at all — just air pressure!