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, Calabria
Mozzarella silana is a hand-made cow milk mozzarella from the Sila plateau in Calabria. The milk is set with kid rennet paste at 36–38 °C, the curd is broken to rice-grain size and semi-cooked at 40–42 °C, then left to sour for half a day and soaked about 24 hours in cold running water. It is stretched in wooden tubs with hot water and salted in brine.
| Cow milk | [pat-sheet][onaf-sheet] |
| Kid rennet paste | [pat-sheet][onaf-sheet] |
| Lactic starter cultures | Added to the milk with the rennet[onaf-sheet] |
| Salt (brine) | [pat-sheet] |
| Starter | lactic cultures (fermenti lattici) added to the milk with the rennet |
Total time across the recorded steps: 37 h
What changes: Kid rennet paste goes into the milk at 36–38 °C and sets it in about an hour
Output: set curd.
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
Mozzarella silana is a hand-made cow milk mozzarella from the Sila plateau in Calabria. The milk is set with kid rennet paste at 36–38 °C, the curd is broken to rice-grain size and semi-cooked at 40–42 °C, then left to sour for half a day and soaked about 24 hours in cold running water. It is stretched in wooden tubs with hot water and salted in brine. Made in 7 steps over 37 h. The longest step, soak the slices in cold running water, takes 24 h (Regione Calabria 2005).
| Main step | 24 hReported[pat-sheet][onaf-sheet] | Soak the slices in cold running water |
|---|---|---|
| Temperature | 36–38 °CReported[pat-sheet][onaf-sheet] | Set the milk with kid rennet paste |
The curd is semi-cooked at 40–42 °C, soured for half a day and then soaked about a day in cold running water before stretching. The ONAF sheet says its particularity among mozzarellas is kid rennet.
The regional notes name raw milk, tinned copper vats and wooden tools as the main hazards, with Staphylococcus aureus from raw milk. They advise checking the milk and, if needed, thermising or pasteurising it. The curd is stretched at 85 °C.
Hazards the sources name: Staphylococcus aureus, a risk named for raw milk in the regional safety notes.
Every number is labelled with how it is known. How this atlas is made
The ONAF sheet says the method is handed down within families or, more often, from one 'caporale' to the next, the head of a group of farm workers who processed the milk on the large farms of the region. It says documents show the cheese is more than 25 years old, at a dairy in Celico, Cosenza.
