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.
Cereals and bread from Malta and Gozo
Ftira is a ring-shaped, semi-flat Maltese sourdough bread made from flour, water and salt, the same ingredients as a normal Maltese loaf. Skilled bakers shape it by hand, pressing the air out and pinching a hole in the middle, and it bakes in about 20 minutes at double the temperature of the traditional loaf. It is eaten with fillings such as tomato, tuna, capers and olives.
A short entry: the sources we found record only what is said here about Ftira itself.
| Wheat flour | Ftira is made with flour, water and salt[omm-unesco] |
| Sourdough starter | The sources used here call ftira a sourdough bread but do not describe how the starter is kept[fwg-ftira] |
| Water and salt | [omm-unesco] |
| Filling | Tomatoes (or tomato paste out of season), capers, pickled onions, olives and herbs in the most traditional ftira; sardines, tuna and potato are also named[fwg-ftira][wp-ftira] |
| Starter | sourdough (the sources used here do not describe how it is kept) |
Total time across the recorded steps: 20 min
What changes: Flour, water and salt are mixed with the sourdough into a dough
Output: sourdough dough of flour, water and salt.
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
Ftira is a ring-shaped, semi-flat Maltese sourdough bread made from flour, water and salt, the same ingredients as a normal Maltese loaf. Skilled bakers shape it by hand, pressing the air out and pinching a hole in the middle, and it bakes in about 20 minutes at double the temperature of the traditional loaf. It is eaten with fillings such as tomato, tuna, capers and olives. Made in 4 steps over 20 min. The longest step, bake hot and fast, takes 20 min (Food and Wine Gazette 2020).
| Main step | 20 minReported[fwg-ftira] | Bake hot and fast |
|---|
Most Mediterranean flatbreads are not raised, while ftira is leavened and made from the same ingredients as a normal loaf. The air is pressed out as it is shaped and a hole is pinched in the middle, and it bakes in about 20 minutes at double the temperature of the traditional loaf.
Every number is labelled with how it is known. How this atlas is made
Historian Noel Buttigieg says the first reference to ftira dates to at least the 16th century, when it was baked in the ovens of the Knights of St John in Valletta and was called sciacciata in Italian. In 2018 Malta's Culture Directorate launched a petition to put it on UNESCO's Intangible Cultural Heritage list, and in 2020 "Il-Ftira, culinary art and culture of flattened sourdough bread in Malta" was added; it was the first Maltese element on the list.
