Nowadays, when making bamboo stick incense, the following methods should be used first:

1. Traditional craftsmanship involves pouring fragrance.

2. In terms of craftsmanship, powder machinery is used to make buckets.

3. Pressure (hydraulic, pneumatic) machine strike.

Using the first and second methods to produce products under four millimeters, the grain production is generally higher than the third method, and the labor intensity is highest in the first method. The bamboo stick fragrance produced by the third method only needs appropriate ingredients, and the resulting product is more uniform, smooth, and of the same size. The second method at the top of the list requires higher technical skills from workers, and each factory has its own unique techniques for producing bamboo stick incense. However, I believe the following points should be noted in the title (not necessarily accurate, looking forward to guidance from experts in the industry)

1. Fair ingredients should be prepared based on the characteristics of different adhesive powders used, as different adhesive powders have different gelatinous properties and functions. Consistent adhesive powders from different origins and batches have different viscosities. Assuming that the same ratio is used, titles may sometimes appear.

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. Of course, some masters can make each incense taste evenly based on their experience, but they may not master it well. Simple ingredients such as wood powder can be melted in water locally, and the sticky powder can stick together locally, causing the fragrance to have uneven and uneven shapes. The fragrance cannot be smooth and even.

2. Master the base powder, add meat powder, and cover the flour with the strongest adhesive force of the base powder, followed by meat powder, and slightly weaker for the cover flour. Assuming that the adhesive force of the meat powder is stronger than that of the base powder, it will be simple and fragrant, and the adhesive force of the cover flour cannot be reduced.

3. Selection of bamboo heart. In traditional bamboo stick making, there is a saying of "one bamboo, two ingredients, and three skills". It is best to choose bamboo sticks with uniform size, without bamboo green or scabbard. 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 scabbard has many soft branches and is 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. Assuming it is used to make color fragrance, light colored wood powder or bamboo powder should be selected to make the color more vibrant and bright. After distribution, it should be sieved.

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