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

1. Traditional craftsmanship involves hand pouring fragrance.

2. Handmade powder coating and mechanical bucket making.

3. Hydraulic press strike.

matters needing attention:

1. Reasonable ingredients should be prepared based on the characteristics of using different adhesive powders. Due to the different gelatinous properties and functions of different adhesive powders, the same adhesive powder may have different origins and batches with different viscosities. Assuming that the same ratio is used, there may be doubts. For example, simple adhesions into lumps, rotten heads, rotten feet, rotten meat, etc. Making incense does not necessarily mean that the stickiness of the powder is better. The ingredients should be stirred evenly. Although some masters can make each incense taste evenly based on their experience, they may not master it well enough. This can result in the local area with more wood powder melting into water and the local area with more adhesive powder sticking together, causing the fragrance to appear large, fine, high, and low, and the resulting fragrance cannot be smooth and flat.

2. Master the base powder, add meat powder, and cover the flour with a strong adhesive force. The adhesive force of the base powder should be strong, followed by the meat powder, and the covering flour should be slightly weaker. Assuming that the adhesive force of the meat powder is stronger than that of the base powder, it will briefly rot and smell. The adhesive force of the covering flour should not be weak, and the flour should be removed briefly.

3. The choice of bamboo heart. In traditional bamboo stick making, there is a saying of "one bamboo, two ingredients, and three skills". Bamboo sticks should be of uniform size, without bamboo green or scabbard. Bamboo sticks with bamboo green should have one side that is not easily coated with powder, poor adhesion, and easy to produce rotten fragrance. The scabbard should have many soft branches and be 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 a sufficient fineness to make it smooth and fragrant. If it is to make color fragrance, light wood powder or bamboo powder should be used to create a more beautiful and bright color. After distribution, it should be sieved.

Article source: Fragrance Factoryhttp://www.dongfangxl.com/