Bamboo stick incense is a widely used fragrance, 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 manufacturing process.
Five precautions for making bamboo stick fragrance:
1. Reasonable ingredients should be prepared 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, problems may arise at times.

For example, it is easy to stick together into clumps, rot heads, feet, flesh, 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, if they do not grasp it well, it is easy to form areas with more wood powder that melt into water, and areas with more adhesive powder that stick together, resulting in a large, fine, and uneven appearance of the incense. The finished incense cannot be smooth and even.

2. Grasp the base powder well, 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. If the adhesive force of the meat powder is stronger than that of the base powder, it is easy to rot. If the adhesive force of the covering flour is not strong, it is easy to peel off the flour.
3. Selection of Bamboo Hearts: In traditional bamboo stick making, there is a saying of "one bamboo, two ingredients, and three skills". It is better to choose bamboo sticks that are evenly sized, 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 water intake: 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 powder 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 create color fragrance, light wood powder or bamboo powder should be selected to make the color more vibrant and bright. After mixing, it should be sieved.
Article source: Xiangxin Factoryhttp://www.qianzhuhang.com