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, the Mozzarella di Bufala Campana area
A boundary entry, set by heat rather than by microbes. Sweet whey drained from buffalo mozzarella curd, with up to 6 % buffalo milk and 5 % whey cream allowed, is heated to no more than 96 °C until the whey proteins clot. The flakes are lifted into colanders or cloths, drained and cooled to 4 °C, and the ricotta is sold fresh within 7 days or heat-treated for up to 30 days.
| First (sweet) whey from breaking buffalo mozzarella curd, titratable acidity at most 5 °SH/50 ml | [buf-2022] |
| Buffalo milk, raw, heat-treated or pasteurised (optional)up to 6 % of the whey | [buf-2022][buf-2009] |
| Fresh cream from buffalo whey (optional)up to 5 % of the whey | [buf-2022][buf-2009] |
| Salt (optional); may also be added to the drained ricottaup to 1 kg per 100 kg of whey | [buf-2022][buf-2009] |
| Starter | none; a heat-set whey product |
Total time across the recorded steps: 30 days
What changes: Starting material: sweet whey drained from buffalo mozzarella curd
Acid whey from fully matured mozzarella curd may not be used.
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
A boundary entry, set by heat rather than by microbes. Sweet whey drained from buffalo mozzarella curd, with up to 6 % buffalo milk and 5 % whey cream allowed, is heated to no more than 96 °C until the whey proteins clot. The flakes are lifted into colanders or cloths, drained and cooled to 4 °C, and the ricotta is sold fresh within 7 days or heat-treated for up to 30 days. Made in 5 steps over 30 days. The longest step, cool and pack, takes up to 30 days (European Commission 2022) and runs at 4 °C (European Commission 2022).
| Main step | up to 30 daysSet[buf-2022] | Cool and pack |
|---|---|---|
| Temperature | 4 °CSet[buf-2022] | Cool and pack |
Made only from the sweet whey of buffalo mozzarella, which is richer in fat than cow or sheep whey, with a cap on whey acidity so the ricotta stays mild. It is heat-set, not fermented.
Fresh, rindless and unripened, so it is packed in the dairy and cooled to 4 °C. Shelf life is at most 7 days for 'fresca' and at most 30 days for ricotta heat-treated after draining.
Every number is labelled with how it is known. How this atlas is made
In 1859 Achille Bruni of Naples described buffalo ricotta being made from fresh whey separated as soon as the curd was broken. The 2023 amendment lowered the fat minimum, raised the heating limit to 96 °C and extended shelf life to 30 days.
