True redaction removes the text and images from the file — not a black box on top. Plus real in-place text editing, fill + sign, reorder pages, and OCR.
LaunchEdit text in place, sign, redact, fill forms, and reorganize PDF files in your browser — all on your device. No upload, no subscription.
Drop two versions of a contract or drawing set. Moved notes read as moves, changed values light up digit by digit, and hidden text is named.
LaunchSide-by-side or overlay PDF diff driven by one engine that reads each file into a structured model — text, vector geometry, images, form fields, annotations — and compares the models. Moves show as moves, edits show only where they happened, and any PDF type works without picking a mode.
Drop a Gerber ZIP, an ODB++ .tgz or an IPC-2581 .xml and inspect every layer — compare revisions, snap-to-pad measure, run DRC and preview the board in 3D.
LaunchOpen Gerber, Excellon, ODB++ and IPC-2581 PCB files. Inspect layers, measure traces, run DRC, export to PNG / SVG / DXF.
Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
LaunchOpen a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
Compress, merge, split, convert, and manipulate PDF files.
Resize, compress, convert, and transform images.
Convert, compress, and cut audio and video — MP3, WAV, MP4, WebM, Opus — all in your browser, nothing uploads.
Simulate a canning process down to its F0 sterilizing value.
Encrypt files, share encrypted notes as links, and read passport IDs and Windows event logs.
Analyze packet captures, move files between devices, and console into network gear — nothing uploads.
Scan receipts into an expense ledger — your receipts and spending stay on your device.
View, measure, and repair CAD and 3D files — STEP, STL, OBJ, PLY, GLB, 3MF, DXF, and Gerber — right in your browser. Nothing uploads.
Meat from Switzerland
Trimmed cuts of beef leg are salted with curing salt and spices, stacked in their own brine for five days to five weeks, then air-dried for months and pressed several times into a rectangle. A white noble mould grows on the surface while it dries. It is a salt-and-drying cure, never smoked.
| Beef leg muscles (topside, eye of round, silverside, knuckle) | Trimmed of fat, sinew and fascia; raw meat pH 5.4–6.2[bf-spec] |
| Salt with curing agent | Salt and spices alone are allowed if product safety is assured[bf-spec] |
| Spices such as pepper, garlic, ginger, juniper, bay leaf and allspice | Each maker's own blend[bf-spec] |
| Added carbohydrate (sugar)At most 0.5 g per 100 g of raw meat | [bf-spec] |
| Starter | a noble mould forms on its own on the surface during ripening |
Total time across the recorded steps: 34 days – 7.2 months
What changes: Starting material: chilled beef leg muscles, trimmed clean
Output: lean leg muscles with no fat, sinew or fascia.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Trimmed cuts of beef leg are salted with curing salt and spices, stacked in their own brine for five days to five weeks, then air-dried for months and pressed several times into a rectangle. A white noble mould grows on the surface while it dries. It is a salt-and-drying cure, never smoked. Made in 5 steps over 34 days – 7.2 months. The longest step, air-dry and press several times, takes 28 days – 6 months (Bundesamt für Landwirtschaft BLW 1999) and runs at 1–18 °C (Verein Kulinarisches Erbe der Schweiz (Patrim…).
| Main step | 28 days – 6 monthsSet[bf-spec][pc-ch] | Air-dry and press several times |
|---|---|---|
| Temperature | 1–18 °CReported[pc-ch] | Air-dry and press several times |
| Acidity | pH 5.4–6.2Set[bf-spec] | Trim the chilled beef cuts |
Bündnerfleisch is preserved only by salt and drying and is never smoked. Repeated pressing gives its rectangular shape, and it must lose 45–55 % of its weight.
The specification says salt and drying alone do the preserving, and requires a water activity of at most 0.92 in the finished product. The usual salting mix contains a curing agent, and salt and spices alone are allowed only if product safety is assured. This is raw-cured beef that is never cooked. CDC tells people who are pregnant, 65 or older or have a weakened immune system to avoid unheated deli meat and cold cuts, or to heat them until steaming hot.
Every number is labelled with how it is known. How this atlas is made
German travel writers described it from the 18th century. The old name Bindenfleisch refers to the cloths (Binden) the meat was wrapped in. Tourism raised demand in the late 19th century, and slicing machines made thin slices common from the 1950s. Protected as an IGP in 1999.
