Gluten is a kind of sweets made from grain and potato starch saccharized with malt or acid.

In this regard, Jang Jin Hi, a room chief of the Branch Academy of Light Industrial Science, told KCNA:

From ancient times the Koreans had manually made gluten. Kaoliang and maize are mainly used for its making. When preparing gluten, sesame or pepper is mixed as seasoning.

The gluten-making had been limited in the country because it was dependent on manual methods.

A research group of Pyongyang University of Mechanical Engineering recently succeeded in developing machines needed for streamlining the production of bar gluten at the Pyongyang Cornstarch Factory. It also reconditioned the material-supply system and put the production control process on a computer basis.

The innovation made it possible to double the gluten output at the factory.