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 Spain, Region of Murcia
Whole milk of Murciana goats is set with rennet, cut and rewarmed a few degrees, then moulded and brined. The fresco type is barely pressed, marked with a basket-weave pattern and eaten straight away; the curado type is cut finer, worked harder, pressed and ripened for at least 60 days.
| Whole goat milk from Murciana goats | At least 3.4 % protein and 5.0 % fat, pH at least 6.5, kept below 6 °C[borm2001] |
| Animal rennet or other permitted coagulating enzymes | [borm2001] |
| Brine of sodium chloride | [borm2001] |
Total time across the recorded steps: 2 months
What changes: Starting material: whole Murciana goat milk, kept below 6 °C
The goats are milked once a day in a milking parlour. The milk must be free of colostrum, drugs and preservatives, with at most 15 °Dornic acidity when collected.
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
Whole milk of Murciana goats is set with rennet, cut and rewarmed a few degrees, then moulded and brined. The fresco type is barely pressed, marked with a basket-weave pattern and eaten straight away; the curado type is cut finer, worked harder, pressed and ripened for at least 60 days. Made in 7 steps over 2 months. The longest step, curado - ripen, takes at least 2 months (Región de Murcia 2001) and runs at 9–13 °C (Región de Murcia 2001).
| Main step | at least 2 monthsSet[borm2001] | Curado - ripen |
|---|---|---|
| Temperature | 9–13 °CSet[borm2001] | Curado - ripen |
| Acidity | pH at least 5Set[borm2001] | Curado - ripen |
One designation covers a fresh cheese eaten at once and a pressed cheese ripened two months. Unlike its sister PDO Queso de Murcia al Vino, the curd is not washed and the rind is never bathed in red wine.
The fresco is not ripened and has a pH of at least 6.5, so the specification keeps it at 4 °C or below until it is eaten. The regional specification does not mention pasteurising the milk, so check the label. For raw-milk cheese, ANSES advises pregnant women, young children, people over 65 and people with weak immunity to avoid it unless it is a pressed cooked cheese such as Gruyère, because of Listeria, Salmonella and Shiga-toxin E. coli.
Every number is labelled with how it is known. How this atlas is made
The specification says Murcian households long made fresh goat cheese for the family and for local markets and bars, and that frying it began partly to keep it longer and to avoid Malta fever. In 1924 dairies in Yecla and Jumilla used about 800,000 litres of goat milk. A regional quality label covered the cheeses from 1990 before the PDO applications, and the EU registered the name in 2002.
