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.
Starters and koji from Thailand
Loog-pang is a dry Thai starter ball of rice flour with garlic, pepper and other spices. The balls are dusted with old starter, kept at room temperature for two to five days while moulds and yeasts grow, then dried. Crumbled onto steamed glutinous rice, they make sweet khao mak or sato rice wine.
| Glutinous rice flour (Oryza sativa var. glutinosa powder)100 g | [rattanasuk2026] |
| Powdered garlic, ginger, galangal, liquorice root, black pepper and cinnamon1.5 g each | [rattanasuk2026] |
| Powdered long pepper (Piper longum)0.5 g | [rattanasuk2026] |
| Mould and yeast inoculum | Selected mould and yeast cultures in the lab recipe; traditionally old starter powder dusted over the balls[rattanasuk2026][roongrojmongkhon2020] |
| Water | [roongrojmongkhon2020] |
| Starter | back-slop: powder of an old starter dusted over the balls |
Total time across the recorded steps: 11 days – 14 days
What changes: Rice flour is mixed with garlic, pepper and other spices
Output: spiced rice dough.
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
Loog-pang is a dry Thai starter ball of rice flour with garlic, pepper and other spices. The balls are dusted with old starter, kept at room temperature for two to five days while moulds and yeasts grow, then dried. Crumbled onto steamed glutinous rice, they make sweet khao mak or sato rice wine. Made in 5 steps over 11 days – 14 days. The longest step, use on steamed glutinous rice, takes 8 days (Rattanasuk S 2026). Amylomyces rouxii, Aspergillus oryzae and A. niger and Saccharomycopsis fibuligera do most of the fermenting.
| Main step | 8 daysReported[rattanasuk2026] | Use on steamed glutinous rice |
|---|---|---|
| Temperature | 40 °CReported[rattanasuk2026] | Dry and store sealed |
Loog-pang is the Thai member of the rice-ball starter family with ragi and xiaoqu. Studies of khao mak starters look for strong sugar-making moulds that give little alcohol; studies of sato starters look for alcohol-tolerant yeasts.
A. oryzae is close to A. flavus, which makes aflatoxin, so the 2020 study of khao mak starters from 12 provinces checked its mould isolates for aflatoxin on coconut agar medium. The A. oryzae isolate UD01 showed none, which also confirmed it was A. oryzae and not A. flavus.
Hazards the sources name: Aflatoxin from A. flavus, a close relative of A. oryzae (the A. oryzae isolate UD01 from a khao mak starter made none on coconut agar).
Every number is labelled with how it is known. How this atlas is made
Loog-pang-khao-mak has been used for decades as a Thai starter for fermented foods (Roongrojmongkhon et al. 2020). A 1977 survey by Pichyangkura and Kulprecha, cited in the FAO 1999 bulletin, found Amylomyces, Aspergillus, Rhizopus, Mucor and Absidia moulds in loog-pang from various sources in Thailand.
