There are several methods to produce bamboo stick incense now:
1. Traditional craftsmanship involves pouring fragrance.
2. In terms of craftsmanship, powder machinery is used to make buckets.
3. Pressure (hydraulic, pneumatic) machine strike. Choose two methods to produce products below four millimeters, with grain production generally higher than the third method, and labor intensity higher than planting. The bamboo stick fragrance produced by the third method only needs to have appropriate ingredients, and the resulting product will be more evenly lubricated, with a combination of size and fineness. I think the following points should be noted.

1. Reasonable ingredients should be made based on the characteristics of different adhesive powders used, because different adhesive powders have different gums and properties. The same adhesive powder comes from different origins and has different viscosities from different batches. 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 does not necessarily mean that the stickiness of the powder is better. The ingredients should be mixed evenly. Although some masters can use their experience to make each incense evenly spread, they cannot grasp it well. This can simply cause the areas with more wood powder to melt into water, and the areas with more powder to stick together, resulting in the appearance of large and fine bumps and depressions in the incense, making it difficult to smooth and lubricate.

2. Grasp the base powder well, 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 be simply rotten and fragrant. If the adhesive force of the cover flour is not good, it will be easy to remove 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 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 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 sufficient fineness to make it easy to produce fragrance and lubrication. 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.
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