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.
Meat from Germany
Pork, often with some beef and fat, is minced, mixed with nitrite curing salt and a little sugar, stuffed into casings and ripened for a few days while lactic bacteria sour it. The spreadable kind is usually smoked, dried only a little and kept chilled; firm kinds are dried longer until they slice.
| Minced meat97.29 % | [toenz2024] |
| Nitrite curing salt2.4 % | Never a concentrated cure mix at this rate; see the safety note[toenz2024] |
| Dextrose0.25 % | German guidelines cap added sugars in raw sausage at 2 %[toenz2024][leitsaetze2022] |
| Starter culture0.03 % | The Swiss guidelines say some raw sausages are made with starter cultures[toenz2024][sff2022] |
| Pepper and other spices | Spreadable types are often seasoned with paprika; coarse Braunschweiger is flavoured with rum[wp-de] |
| Starter | defined culture (most industrial) or spontaneous |
Total time across the recorded steps: 28 h
What changes: Cold pork and fat are minced fine
German guidelines call for fine mincing in spreadable Mettwurst. Output: finely minced meat and fat for spreadable types; medium to coarse for firm types.
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
Pork, often with some beef and fat, is minced, mixed with nitrite curing salt and a little sugar, stuffed into casings and ripened for a few days while lactic bacteria sour it. The spreadable kind is usually smoked, dried only a little and kept chilled; firm kinds are dried longer until they slice. Made in 6 steps over 28 h. The longest step, ripen warm and humid, takes 28 h (Tönz A 2024) and runs at 24 °C (Tönz A 2024). Salt is 2.4 % (Tönz A 2024). Latilactobacillus sakei and Latilactobacillus curvatus, Lactiplantibacillus plantarum, Pediococcus acidilactici and P. pentosaceus do most of the fermenting.
| Main step | 28 hReported[toenz2024] | Ripen warm and humid |
|---|---|---|
| Temperature | 24 °CReported[toenz2024] | Ripen warm and humid |
| Salt | 2.4 %Reported[toenz2024] | Mix in curing salt, sugar and spices |
| Acidity | pH 5.6–5.6 → 4.74Measured[toenz2024] | Ripen warm and humid |
Spreadable Mettwurst is ripened for only a few days and dried very little, so fat coats the meat and it spreads; it must be kept chilled. Firm Mettwurst is ripened and dried longer, like salami.
Mettwurst is eaten raw. Spreadable types are only lightly dried and must be kept chilled. In a study of a cold-smoking and ripening process for mettwurst, a norovirus model (murine norovirus) fell by only about 1.9 log in the sausage, so a substantial amount of virus would remain in the product. Hepatitis E virus was tested only in solution, where it was inactivated, so the study does not show how it behaves in the sausage. In 2016 Germany's Federal Institute for Risk Assessment (BfR) said it was not fully clarified whether raw sausage passes on the virus, but advised anyone wanting to minimise hepatitis E risk to avoid barely cured raw sausage such as fresh Mettwurst, above all people with weak immunity or liver damage and pregnant women. Never use a concentrated cure mix at the 2.4 % rate given here. A mix of 6.25 % sodium nitrite at that rate would put about 1,500 mg/kg of sodium nitrite in the batter, about 1,000 mg/kg as nitrite ion. That is over 12 times the 80 mg/kg, as nitrite ion, that EU law has allowed to be added to non-heat-treated meat products since 9 October 2025, and the US CDC warns that nitrite poisoning can be fatal.
Hazards the sources name: Listeria monocytogenes; Noroviruses and hepatitis E virus (in a cold-smoking study a norovirus model fell only about 1.9 log in the sausage; hepatitis E virus was tested only in solution, where it was inactivated).
Every number is labelled with how it is known. How this atlas is made
_Vgl_47_MSZ111114.jpg){kind=link}