Bamboo stick incense is a widely used incense, especially on the first and fifteenth days of the lunar new year, when eating and fasting, it is highly regarded by the public. So, do you know how bamboo stick incense is made? What issues should be noted during its production.

Five precautions for making bamboo stick incense:

1. Reasonable ingredients should be made based on the characteristics of different adhesive powders used. Due to the different gelatinous properties and properties of different adhesive powders, the same adhesive powder may have different origins and batches with different viscosities. If the same ratio is used for all, problems may arise at times.

For example, simple adhesion into a ball, rotten head, rotten feet, rotten meat, etc. Making incense is not about the greater the stickiness of the powder, the better. The ingredients should be stirred evenly. Although some masters can make each incense taste evenly based on their experience, they cannot master it well. They simply form a mixture of wood powder and water in the area with more stickiness, causing the fragrance to appear uneven in size and smoothness.

2. Master the base powder, add meat powder, and cover the flour with a strong adhesive force. Add meat powder second, and cover the flour slightly weaker. If the adhesive force of meat powder is stronger than that of the base powder, it will simply rot and smell. Cover the flour with a strong adhesive force and it will easily remove the flour.

3. The choice of bamboo heart. In traditional bamboo stick making, there is a saying of "one bamboo, two ingredients, and three skills". It is better to choose bamboo sticks with uniform size, without bamboo green or smudged bags. Bamboo sticks with bamboo green are not easy to powder on one side of the bamboo green, have poor adhesion, and are prone to rotting fragrance. The smudged bags are mostly soft and prone to insect infestation.

4. Control of draft: When lowering the water tray, the entire bamboo skewer and incense should be evenly drained. After the water tray is released, it should be inverted vertically to allow the water to flow back evenly before adding flour to prevent large heads, tails, and bellies.

5. Selection of Cover Flour: Cover flour should have sufficient fineness to make it smooth and fragrant. If it is used to make color fragrance, light wood powder or bamboo powder should be used to make the color more vibrant and bright. After distribution, it should be sieved.

Article source: Jiangmen bamboo stick fragrance manufacturerhttp://www.dongfangxl.com/