At present, the production of bamboo stick incense mainly adopts the following methods:
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 below 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, as long as the ingredients are suitable, will result in a more uniform and smooth product with consistent size. 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 occur 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 stirred evenly. Although some masters can use their experience to make each incense evenly spread, they cannot grasp it well. They simply melt the wood powder in the area where it is abundant in water, and the sticky powder adheres to the area where it is abundant, resulting in a large, fine, and uneven appearance of the incense. The finished incense cannot be smooth and lubricated.
2. Grasp the base powder well, add meat powder, and cover the flour with the strongest adhesive force of the base powder, followed by meat powder, and cover the flour slightly weaker. If the adhesive force of the meat powder is stronger than that of the base powder, it will simply rot and become fragrant. If the adhesive force of the cover flour is not good, it will easily remove the flour.
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 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 vivid and bright. After distribution, it should be sieved.
Article source: Fragrant bamboo stickshttp://www.qianzhuhang.com