July 15 is World Gummi Worm Day. A tasty sweet and sour candy, gummi worms remain popular with children and adults because they are so much fun to eat. There is even a company that makes a 3-pound, 26-inch gummi worm. With its five inch girth, the ribbed body comes in cherry, green apple, orange, blue raspberry, pineapple, and lemon. It contains 4,000 calories. But don’t worry. The giantworm will last for a year, so you can eat small pieces whenever you wish.
Some facts about gummi worms:
- The gummi bear was invented in 1922, 93 years before the worm.
- The German confectionery company Trolli was named after the trolls that were in German folktales in an effort to get the interest of children.
- The Trolli Candy Company’s Han Riegel was the first to develop the gummi worm, which happened in 1981.
- Gummi worms were first called Squiggles.
- The name came from its rubber-like texture; “gummi” means “rubber” in German.
- If you are a real fan, check out the gummi worm Facebook page.
Gummy worm candies extreme close up
Most gummi worms are a combination of two or three flavours. Some of the most common combinations are include red and orange, red and white, and green and yellow. As for the flavours, orange is orange, red is cherry, green is lime, yellow is lemon, and white is apple. However, some candy there are companies that offer as many as 100 different flavours as combinations or single flavors. The production of gummi worms is an eleven step process:
- Step #1 Raw materials, such as sugar, gelatine, colour, and flavour are all delivered, examined, and prepared for mixing.
- Step #2 Ingredients are mixed.
- Step #3 Colour, aroma, and acidity are measured and added.
- Step #4 A machine pours the gummi gelatine mix into powder-starch filled, wooden trays. The trays have previously been stamped by specific molds in the shape of worms.
- Step #5 Molds (trays) are stored in a closed room kept at 25°C with roughly 35-40% relative humidity. The starch on the gummies must have a limit of 7.5% humidity (or remaining moisture) to take the water out of the gummi mix in a limited drying time – 36–48 hours. Temperatures and levels are extremely important so that the gummi worms will be ready for packaging within the limited amount of time. Otherwise, the gummi worms are likely to be too soft and may stick together.
- Step #6 The gummi worms are passed through an air pressure chamber where the starch is“blown off.”
- Step #7 The gummi worms are passed through a revolving cylinder and coated with oil to prevent them from sticking together. Some gummi worms are passed through a different revolving tunnel and coated with sugar.
- Step #8 The gummi worms continue on a moving belt to be examined for defects.