{"id":5603,"date":"2025-06-30T15:51:43","date_gmt":"2025-06-30T07:51:43","guid":{"rendered":"https:\/\/www.packqc.com\/?page_id=5603"},"modified":"2026-02-02T11:08:46","modified_gmt":"2026-02-02T03:08:46","slug":"bloom-strength-testing-solution-gelatin","status":"publish","type":"page","link":"https:\/\/www.packqc.com\/es\/solutions\/bloom-strength-testing-solution-gelatin\/","title":{"rendered":"Soluci\u00f3n de prueba de resistencia Bloom"},"content":{"rendered":"<div data-elementor-type=\"wp-page\" data-elementor-id=\"5603\" class=\"elementor elementor-5603\" data-elementor-post-type=\"page\">\n\t\t\t\t<div class=\"elementor-element elementor-element-obvpkm1 e-flex e-con-boxed e-con e-parent\" data-id=\"obvpkm1\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-e3ee3a0 elementor-widget elementor-widget-heading\" data-id=\"e3ee3a0\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h1 class=\"elementor-heading-title elementor-size-default\">Pruebas de resistencia de Bloom<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ad4c880 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"ad4c880\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p data-start=\"375\" data-end=\"906\">En las industrias alimentaria y farmac\u00e9utica, es crucial garantizar la consistencia, textura y estabilidad del producto. Uno de los par\u00e1metros clave para los productos a base de gelatina, especialmente la gelatina y las c\u00e1psulas blandas, es <strong data-start=\"592\" data-end=\"610\">fuerza de floraci\u00f3n<\/strong>. Esta medida esencial ayuda a los fabricantes a mantener el control de calidad en todos los lotes de producci\u00f3n. Exploraremos qu\u00e9 es la resistencia a la floraci\u00f3n, c\u00f3mo realizar una <strong data-start=\"783\" data-end=\"797\">prueba de floraci\u00f3n<\/strong>, y c\u00f3mo un<a href=\"https:\/\/www.packqc.com\/es\/product\/gst-01-gel-strength-tester\/\"> <strong data-start=\"809\" data-end=\"832\">comprobador de fuerza de gel<\/strong><\/a> como el <strong data-start=\"842\" data-end=\"874\">GST-01 de Cell Instruments<\/strong> puede ayudar a optimizar este proceso.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-a41a9ed e-flex e-con-boxed e-con e-parent\" data-id=\"a41a9ed\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-5ebde6b elementor-widget elementor-widget-heading\" data-id=\"5ebde6b\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">\u00bfQu\u00e9 es la fuerza de Bloom y por qu\u00e9 es importante?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-42f74d3 elementor-widget elementor-widget-text-editor\" data-id=\"42f74d3\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p data-start=\"967\" data-end=\"1250\"><strong data-start=\"967\" data-end=\"985\">Fuerza de floraci\u00f3n<\/strong> se refiere al <strong data-start=\"1000\" data-end=\"1039\">medida de firmeza o resistencia del gel<\/strong> de gelatina. Se expresa en gramos (g) y lleva el nombre de Oscar T. Bloom, que desarroll\u00f3 el m\u00e9todo. Este valor indica la <strong data-start=\"1163\" data-end=\"1221\">fuerza necesaria para deprimir la superficie de un gel de gelatina<\/strong> en condiciones espec\u00edficas.<\/p><p data-start=\"1252\" data-end=\"1345\">La fuerza de la floraci\u00f3n afecta directamente al rendimiento y a las cualidades sensoriales de los productos, como:<\/p><ul><li data-start=\"1348\" data-end=\"1378\"><strong data-start=\"1348\" data-end=\"1359\">Textura<\/strong> de caramelos de goma<\/li><li data-start=\"1381\" data-end=\"1431\"><strong data-start=\"1381\" data-end=\"1402\">Formaci\u00f3n de c\u00e1psulas<\/strong> en c\u00e1psulas farmac\u00e9uticas<\/li><li data-start=\"1434\" data-end=\"1476\"><strong data-start=\"1434\" data-end=\"1447\">Sensaci\u00f3n en boca<\/strong> en productos l\u00e1cteos y postres<\/li><\/ul><p data-start=\"1478\" data-end=\"1682\">Un valor de bloom m\u00e1s alto significa que el gel de gelatina es m\u00e1s firme y el\u00e1stico, mientras que un valor m\u00e1s bajo indica un gel m\u00e1s blando. Los fabricantes seleccionan la gelatina en funci\u00f3n de la fuerza de bloom para adaptarla a los requisitos de sus productos.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-vjhz43k e-flex e-con-boxed e-con e-parent\" data-id=\"vjhz43k\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-50d6336 elementor-widget elementor-widget-heading\" data-id=\"50d6336\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Prueba de Bloom: M\u00e9todo y normas<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-ae0cc84 e-con-full e-flex e-con e-child\" data-id=\"ae0cc84\" data-element_type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-9308ff2 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"9308ff2\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p data-start=\"1729\" data-end=\"1882\">El <strong data-start=\"1733\" data-end=\"1747\">prueba de floraci\u00f3n<\/strong> se realiza a temperatura y humedad controladas para garantizar resultados uniformes. He aqu\u00ed un breve resumen del procedimiento est\u00e1ndar:<\/p><ul><li data-start=\"1886\" data-end=\"1986\"><strong data-start=\"1886\" data-end=\"1905\">Preparaci\u00f3n del gel<\/strong>: Se prepara una soluci\u00f3n de gelatina de 6,67% y se vierte en tarros Bloom de tama\u00f1o est\u00e1ndar.<\/li><li data-start=\"1989\" data-end=\"2062\"><strong data-start=\"1989\" data-end=\"2001\">Gelificaci\u00f3n<\/strong>: La soluci\u00f3n se deja gelificar a <strong data-start=\"2037\" data-end=\"2061\">10\u00b0C durante 16-18 horas<\/strong>.<\/li><li data-start=\"2065\" data-end=\"2227\"><strong data-start=\"2065\" data-end=\"2076\">Pruebas<\/strong>: Una norma <strong data-start=\"2089\" data-end=\"2112\">comprobador de fuerza de gel<\/strong> con un <strong data-start=\"2120\" data-end=\"2145\">\u00c9mbolo de 5 mm de di\u00e1metro<\/strong> desciende a <strong data-start=\"2158\" data-end=\"2171\">60 mm\/min<\/strong> hasta que el \u00e9mbolo penetre 4 mm en la superficie del gel.<\/li><li data-start=\"2230\" data-end=\"2334\"><strong data-start=\"2230\" data-end=\"2240\">Resultado<\/strong>: La fuerza m\u00e1xima (en gramos) necesaria para lograr esta penetraci\u00f3n es la <strong data-start=\"2315\" data-end=\"2333\">fuerza de floraci\u00f3n<\/strong>.<\/li><\/ul><p data-start=\"2336\" data-end=\"2474\">Este m\u00e9todo se especifica en varias normas farmacopeicas e industriales, entre ellas <strong data-start=\"2422\" data-end=\"2429\">USP<\/strong>, <strong data-start=\"2431\" data-end=\"2437\">EP<\/strong>, y <strong data-start=\"2443\" data-end=\"2453\">GB6783<\/strong> para las pruebas de gelatina.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-25f05fb elementor-widget__width-initial elementor-widget elementor-widget-video\" data-id=\"25f05fb\" data-element_type=\"widget\" data-settings=\"{&quot;youtube_url&quot;:&quot;https:\\\/\\\/youtu.be\\\/rrzQxj3794s?si=ERhkmO3Yz1kkFEFV&quot;,&quot;mute&quot;:&quot;yes&quot;,&quot;loop&quot;:&quot;yes&quot;,&quot;video_type&quot;:&quot;youtube&quot;,&quot;controls&quot;:&quot;yes&quot;}\" data-widget_type=\"video.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-wrapper elementor-open-inline\">\n\t\t\t<div class=\"elementor-video\"><\/div>\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-9ebec98 e-flex e-con-boxed e-con e-parent\" data-id=\"9ebec98\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-d622d16 elementor-widget elementor-widget-heading\" data-id=\"d622d16\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Aplicaciones en el control de calidad de gelatinas y c\u00e1psulas blandas<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-aeb42bd e-con-full e-flex e-con e-child\" data-id=\"aeb42bd\" data-element_type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-dc258dd elementor-widget__width-inherit elementor-widget elementor-widget-text-editor\" data-id=\"dc258dd\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p data-start=\"2540\" data-end=\"2668\">Para <strong data-start=\"2544\" data-end=\"2569\">fabricantes de gelatina<\/strong>, El control de la resistencia a la floraci\u00f3n garantiza la homogeneidad de los lotes y el cumplimiento de las especificaciones del cliente.<\/p><p data-start=\"2670\" data-end=\"2737\">En el <strong data-start=\"2677\" data-end=\"2688\">c\u00e1psula blanda<\/strong> industria, la fuerza de floraci\u00f3n adecuada determina:<\/p><ul><li data-start=\"2740\" data-end=\"2768\"><strong data-start=\"2740\" data-end=\"2766\">Integridad de la pared de la c\u00e1psula<\/strong><\/li><li data-start=\"2771\" data-end=\"2800\"><strong data-start=\"2771\" data-end=\"2798\">Estabilidad de la encapsulaci\u00f3n<\/strong><\/li><li data-start=\"2803\" data-end=\"2866\"><strong data-start=\"2803\" data-end=\"2838\">Disoluci\u00f3n y biodisponibilidad<\/strong> de los principios activos<\/li><\/ul><p data-start=\"2868\" data-end=\"3072\">Mantener unos valores \u00f3ptimos de floraci\u00f3n es esencial para <strong data-start=\"2917\" data-end=\"2954\">I+D y producci\u00f3n farmac\u00e9uticas<\/strong>. Lo mismo se aplica a <strong data-start=\"2976\" data-end=\"2998\">fabricantes de alimentos<\/strong>, donde la fuerza de la floraci\u00f3n define la masticabilidad y firmeza del producto final.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-65475b3 elementor-widget__width-initial elementor-widget elementor-widget-image\" data-id=\"65475b3\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.packqc.com\/es\/product\/gst-01-gel-strength-tester\/\">\n\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"600\" height=\"600\" src=\"https:\/\/www.packqc.com\/wp-content\/uploads\/2025\/06\/Bloom-Strength-Testing.webp\" class=\"attachment-large size-large wp-image-5605\" alt=\"Pruebas de resistencia de Bloom\" srcset=\"https:\/\/www.packqc.com\/wp-content\/uploads\/2025\/06\/Bloom-Strength-Testing.webp 600w, https:\/\/www.packqc.com\/wp-content\/uploads\/2025\/06\/Bloom-Strength-Testing-300x300.webp 300w, https:\/\/www.packqc.com\/wp-content\/uploads\/2025\/06\/Bloom-Strength-Testing-100x100.webp 100w, https:\/\/www.packqc.com\/wp-content\/uploads\/2025\/06\/Bloom-Strength-Testing-150x150.webp 150w, https:\/\/www.packqc.com\/wp-content\/uploads\/2025\/06\/Bloom-Strength-Testing-12x12.webp 12w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f7c44f8 elementor-widget elementor-widget-heading\" data-id=\"f7c44f8\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Uso de un comprobador de resistencia de gel: GST-01 por Cell Instruments<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-eac2bf8 e-con-full e-flex e-con e-child\" data-id=\"eac2bf8\" data-element_type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-65f9b33 elementor-widget__width-inherit elementor-widget elementor-widget-text-editor\" data-id=\"65f9b33\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p data-start=\"3142\" data-end=\"3353\">La medici\u00f3n precisa de la resistencia a la floraci\u00f3n depende en gran medida de un equipo fiable. El <strong data-start=\"3221\" data-end=\"3251\">Probador de resistencia del gel GST-01<\/strong> por <strong data-start=\"3255\" data-end=\"3275\">Instrumentos celulares<\/strong> ofrece precisi\u00f3n y coherencia en una amplia gama de condiciones de ensayo.<\/p><p data-start=\"3355\" data-end=\"3382\"><strong data-start=\"3355\" data-end=\"3379\">Las principales ventajas son<\/strong>:<\/p><ul><li data-start=\"3385\" data-end=\"3449\"><strong data-start=\"3385\" data-end=\"3422\">Pantalla t\u00e1ctil de 7 pulgadas de f\u00e1cil manejo<\/strong> con interfaz intuitiva<\/li><li data-start=\"3452\" data-end=\"3521\"><strong data-start=\"3452\" data-end=\"3482\">Alta precisi\u00f3n (\u00b10,5% F.S.)<\/strong> y precisi\u00f3n de desplazamiento (0,01 mm)<\/li><li data-start=\"3524\" data-end=\"3595\"><strong data-start=\"3524\" data-end=\"3547\">M\u00faltiples modos de prueba<\/strong>, incluyendo la fuerza m\u00e1xima y la distancia bajo carga<\/li><li data-start=\"3598\" data-end=\"3685\"><strong data-start=\"3598\" data-end=\"3623\">Microimpresora integrada<\/strong> e integraci\u00f3n opcional de software RS232 para la gesti\u00f3n de datos<\/li><li data-start=\"3688\" data-end=\"3757\"><strong data-start=\"3688\" data-end=\"3713\">Accesorios personalizables<\/strong> para diversas necesidades de an\u00e1lisis de texturas<\/li><\/ul><p data-start=\"3759\" data-end=\"3952\">Con velocidad programable (1-100 mm\/min) y funciones de seguridad avanzadas, la GST-01 es ideal para <strong data-start=\"3852\" data-end=\"3898\">Laboratorios de I+D e instalaciones de producci\u00f3n<\/strong> que buscan mejorar sus procesos de garant\u00eda de calidad.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5a1af86 elementor-widget elementor-widget-text-editor\" data-id=\"5a1af86\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p data-start=\"3959\" data-end=\"4015\"><strong data-start=\"3959\" data-end=\"4013\">Buenas pr\u00e1cticas para realizar la prueba de resistencia Bloom<\/strong><\/p><p data-start=\"4017\" data-end=\"4114\">Para garantizar la reproducibilidad y el cumplimiento de la normativa en las pruebas de floraci\u00f3n, siga estas recomendaciones:<\/p><ul><li data-start=\"4118\" data-end=\"4213\">Utilizar una concentraci\u00f3n de gelatina y unas condiciones de ensayo normalizadas (tiempo, temperatura y humedad).<\/li><li data-start=\"4216\" data-end=\"4262\">Calibre peri\u00f3dicamente el comprobador de la resistencia del gel.<\/li><li data-start=\"4265\" data-end=\"4333\">Aseg\u00farese de que la sonda est\u00e9 limpia y libre de residuos antes de cada prueba.<\/li><li data-start=\"4336\" data-end=\"4396\">Realice varias muestras y promedie los resultados para mayor precisi\u00f3n.<\/li><li data-start=\"4399\" data-end=\"4459\">Documentar las condiciones ambientales para rastrear la coherencia de las pruebas.<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-hlnqc4n e-flex e-con-boxed e-con e-parent\" data-id=\"hlnqc4n\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-db992c8 e-con-full e-flex e-con e-child\" data-id=\"db992c8\" data-element_type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-08e276e elementor-widget elementor-widget-heading\" data-id=\"08e276e\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Hable con nosotros<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-291d47f elementor-widget elementor-widget-text-editor\" data-id=\"291d47f\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p data-start=\"5158\" data-end=\"5630\">Comprender y medir con precisi\u00f3n <strong data-start=\"5197\" data-end=\"5215\">fuerza de floraci\u00f3n<\/strong> es esencial para garantizar la calidad de los productos de gelatina y c\u00e1psulas blandas. Con el equipo de pruebas adecuado, como el <strong data-start=\"5330\" data-end=\"5360\">Probador de resistencia del gel GST-01<\/strong> de Cell Instruments, los fabricantes pueden mantener altos est\u00e1ndares, reducir la variabilidad y cumplir los requisitos de la industria. Tanto si produce c\u00e1psulas de gelatina blanda como alimentos a base de gelatina, las pruebas de resistencia a la floraci\u00f3n son una parte fundamental de su estrategia de control de calidad.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e8cd3e1 elementor-align-center elementor-widget elementor-widget-button\" data-id=\"e8cd3e1\" data-element_type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"https:\/\/www.packqc.com\/es\/contact-us\/\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Cont\u00e1ctenos<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Bloom Strength Testing In the food and pharmaceutical industries, ensuring product consistency, texture, and stability is crucial. One of the key parameters for gelatin-based products, especially gelatin and softgels, is bloom strength. This essential measurement helps manufacturers maintain quality control across production batches. We&#8217;ll explore what bloom strength is, how to perform a bloom test, [&hellip;]<\/p>","protected":false},"author":2,"featured_media":0,"parent":5290,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"site-sidebar-layout":"no-sidebar","site-content-layout":"page-builder","ast-site-content-layout":"full-width-container","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-5603","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.packqc.com\/es\/wp-json\/wp\/v2\/pages\/5603","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.packqc.com\/es\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.packqc.com\/es\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.packqc.com\/es\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.packqc.com\/es\/wp-json\/wp\/v2\/comments?post=5603"}],"version-history":[{"count":0,"href":"https:\/\/www.packqc.com\/es\/wp-json\/wp\/v2\/pages\/5603\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/www.packqc.com\/es\/wp-json\/wp\/v2\/pages\/5290"}],"wp:attachment":[{"href":"https:\/\/www.packqc.com\/es\/wp-json\/wp\/v2\/media?parent=5603"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}