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 Italy, Toscana
Small goat tomini from the Alto Mugello hills. Raw goat milk gets lactic cultures, salt and a very small dose of rennet and sets slowly at a low temperature for up to 24 hours. The curd goes into perforated moulds, may be coated with rocket, chives or pepper, and is sold fresh or matured for about 30 days at 4 °C.
| Raw whole goat milk | From goats that graze from February to November[tos-mugello][onaf-mugello] |
| Lactic cultures | [tos-mugello][onaf-mugello] |
| Rennet, a very small dose | Calf liquid rennet, according to ONAF[tos-mugello][onaf-mugello] |
| Salt | Added to the milk[tos-mugello][onaf-mugello] |
| Rocket, chives or pepperto taste | For coating[tos-mugello] |
| Starter | lactic cultures |
Total time across the recorded steps: 31 days
What changes: Starting material: raw milk from hill goats
From goats on farms at 500–650 m that graze mainly from February to November, snow allowing. Output: raw goat milk.
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
Small goat tomini from the Alto Mugello hills. Raw goat milk gets lactic cultures, salt and a very small dose of rennet and sets slowly at a low temperature for up to 24 hours. The curd goes into perforated moulds, may be coated with rocket, chives or pepper, and is sold fresh or matured for about 30 days at 4 °C. Made in 5 steps over 31 days. The longest step, sell fresh or mature cold, takes at least 30 days (ONAF (Organizzazione Nazionale Assaggiatori F…) and runs at 4 °C (ONAF (Organizzazione Nazionale Assaggiatori F…). Added lactic cultures (no species named), with the raw milk's own bacteria does most of the fermenting.
| Main step | at least 30 daysReported[onaf-mugello] | Sell fresh or mature cold |
|---|---|---|
| Temperature | 4 °CReported[onaf-mugello] | Sell fresh or mature cold |
Salt goes into the milk before it sets, not onto the cheese afterwards. The milk is raw and comes from hill farms at 500–650 m, unlike the pasteurised goat cheeses of the Maremma.
Raw-milk goat cheese that may be eaten fresh. ANSES advises pregnant women, people over 65, people with weak immunity and young children to avoid raw-milk cheeses.
Hazards the sources name: Listeria monocytogenes, Salmonella and enterohaemorrhagic E. coli, the main hazards ANSES names for raw-milk cheeses.
Every number is labelled with how it is known. How this atlas is made
