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.
Sauces and condiments from Malaysia
Malaysian kicap is brewed soy sauce made the koji-and-brine way, then blended into sweet, salty, dark and light styles. Soybeans and roasted wheat grow koji for about a week, the koji ferments in strong brine as moromi, and the liquid is mixed with sugar and caramel and pasteurised. Malaysian food law sets its minimum nitrogen and salt.
| Soybeans | In the Universiti Malaya laboratory study, soaked overnight and cooked until soft[shinyee2024] |
| Wheat, roasted and ground | [shinyee2024] |
| Koji mould starter (Aspergillus) | [shinyee2024] |
| Salt brine for the moromi18–22 % brine | [harun2025] |
| Sugar and caramel, in the final mix7–16 % | In a reformulated sauce made by the MARDI standard method[harun2025] |
| Starter | koji mould (Aspergillus oryzae) mixed into the cooked beans and roasted wheat, as in the Universiti Malaya laboratory study (company recipe); MARDI's standard method also begins with a starter culture |
Total time across the recorded steps: 3.2 months
What changes: Soaked soybeans are cooked soft and the wheat is roasted and ground
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
Malaysian kicap is brewed soy sauce made the koji-and-brine way, then blended into sweet, salty, dark and light styles. Soybeans and roasted wheat grow koji for about a week, the koji ferments in strong brine as moromi, and the liquid is mixed with sugar and caramel and pasteurised. Malaysian food law sets its minimum nitrogen and salt. Made in 4 steps over 3.2 months. The longest step, ferment the moromi in brine, takes 3 months (Shurtleff W). Salt is 18–22 % (Harun Z 2025). Aspergillus oryzae strain NSK, the koji mould used in a Universiti Malaya laboratory study and Tetragenococcus halophilus strain KBC, from a Perak soy sauce company and added to the moromi in the same laboratory study do most of the fermenting.
| Main step | 3 monthsReported[sic-hss2] | Ferment the moromi in brine |
|---|---|---|
| Temperature | 100–110 °CReported[shinyee2024] | Soak and cook the soybeans; roast the wheat |
| Salt | 18–22 %Reported[harun2025][shinyee2024] | Ferment the moromi in brine |
Malaysian kicap is brewed with koji and brine like Chinese soy sauce, but Malaysian law lets it contain sugar, glucose syrup or molasses, and sweet styles hold much less sodium than light ones. Kicap lemak is like kecap manis with much less sugar, and kicap cair is the counterpart of kecap asin (Wikipedia).
Malaysian regulations require at least 0.6 % w/v total nitrogen and a minimum salt level, which makers cite as a reason they cannot cut salt further.
Every number is labelled with how it is known. How this atlas is made
Shurtleff and Aoyagi call Malaysian soy sauce the Chinese type, probably introduced long ago, and say the industry is run mainly by Chinese or Malaysians of Chinese descent. MARDI began soy sauce research in 1975. A survey of 1970 counted 156 plants in Peninsular Malaysia, and a 1977 survey counted 153, about 95 % Chinese-owned, with koji averaging 7 days and brine fermentation 3 months. Food Regulations 1985, regulation 340, defines kicap as a clear, salty, brown liquid made from soybean and cereal or flour.
