Now, when making bamboo stick incense, the first few methods to choose are as follows:
1. Traditional handmade fragrance pouring technique.
2. Manual powder coating and mechanical bucket making.
3. Pressure (hydraulic, pneumatic) machine strike.
Using two methods to produce products below four millimeters, the grain production is generally higher than three, and the labor intensity is high. The bamboo stick fragrance produced by the third method only needs suitable ingredients, and the resulting product is more uniform, smooth, and of the same size. The two methods require higher technical requirements from workers. Each factory has its own unique skills in producing bamboo stick incense, but I think the following points should be noted (not necessarily accurate, looking forward to guidance from experts in the industry)

1. Reasonable ingredients should be made based on the characteristics of using different adhesive powders, because the gel and function of different adhesive powders are not the same. The same adhesive powder has different origins and different batches have different viscosities. Assuming that the same ratio is used, problems may arise at times.

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 mixed evenly. Although some masters can make each incense taste evenly based on their experience, they may not master it well. This can lead to the melting of wood powder in the local area and the adhesion of the powder in the local area, resulting in uneven and uneven shapes of the incense. The 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". Choose bamboo sticks of 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, avoiding 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 used to make color fragrance, light wood powder or bamboo powder should be selected to make the color more vibrant and bright. After distribution, it should be sieved.
Article source: Fragrant bamboo stickshttp://www.qianzhuhang.com