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.
Cheese from Germany and Austria
Butterkäse is a mild to mildly sour, semi-soft cheese from cow milk. The curd is set with rennet and a mesophilic starter, cut small, washed hard with warm water and lightly warmed, then pressed and brined. The Austrian Food Codex has it ripen at about 10 °C in paraffin, foil or a natural rind.
| Cow milk | Standardised for fat and protein; one German plant adds skim-milk concentrate and milk protein concentrate[fliegel2009] |
| Mesophilic acidifying culture | The thesis, quoting Spreer 1995, lists the Butterkäse culture type as active in acid formation with very little or no aroma and CO2 formation; the plant doses its starter in-line as lactic acid bacteria with aroma formers[fliegel2009] |
| Calcium chloride (34 % solution), rennet, and sometimes beta-carotene for colour | Added in the vat according to each recipe[fliegel2009] |
| Warm water | Replaces part of the whey to wash the curd[fliegel2009][codex-at-b32] |
| Salt | Taken up in a brine bath[fliegel2009] |
| Starter | mesophilic lactic acidifying culture; rennet |
Total time across the recorded steps: 3.5 days – 4.5 days
What changes: The milk is heated gently, cooled, standardised and left to pre-ripen
Fat is set to the protein content; spore-forming bacteria are removed by bactofugation. Output: standardised cheese milk, briefly pasteurised before use.
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
Butterkäse is a mild to mildly sour, semi-soft cheese from cow milk. The curd is set with rennet and a mesophilic starter, cut small, washed hard with warm water and lightly warmed, then pressed and brined. The Austrian Food Codex has it ripen at about 10 °C in paraffin, foil or a natural rind. Made in 7 steps over 3.5 days – 4.5 days. The longest step, brine, takes 3–4 days (Fliegel J. 2009). Salt is 3.7 % (Fliegel J. 2009). Mesophilic lactic acid bacteria and aroma formers of the starter culture does most of the fermenting.
| Main step | 3–4 daysReported[fliegel2009] | Brine |
|---|---|---|
| Temperature | 65 °CReported[fliegel2009] | Thermise, standardise and pre-ripen the milk |
| Salt | 3.7 %Reported[fliegel2009] | Brine |
| Acidity | pH 5.7–5.9Reported[fliegel2009] | Mould and press |
Butterkäse is a washed-curd cheese like Gouda and Edamer, and the plant studied makes all three on one line. The Austrian Food Codex calls it strongly washed in the curd. The thesis, quoting Spreer 1995, gives the Butterkäse culture type very little or no aroma and CO2 formation, where the Gouda and Edamer type forms strong aroma and CO2 in ripening. German law describes the taste as mild and finely sour, where Gouda is mild to slightly piquant and not sour.
Industrial Butterkäse is made from thermised and then pasteurised milk, and bactofugation removes spore-forming bacteria that spoil cheese.
Every number is labelled with how it is known. How this atlas is made
German food law listed Butterkäse as a standard cheese variety in the Käseverordnung (Anlage 1). That ordinance lapsed on 14 June 2026, and the list now sits in the Milchproduktqualitätsverordnung with the same dry-matter and weight rules.
