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, Abruzzo
A boundary entry set by heat, not by microbes. At the summer sheep folds of the Abruzzo mountains, the whey left from cheesemaking is heated to at least 80 °C until the whey proteins float up within a few minutes. The flakes are lifted with a perforated ladle into rush or plastic baskets, pressed lightly by hand and sold straight from the fold, unsalted.
| Whey left from cheese made at the fold (sheep, goat or cow milk, alone or mixed) | [pat-sheet][onaf-sheet] |
| No salt and no other addition | The ONAF sheet lists no additions and says the ricotta is not salted[onaf-sheet] |
| Starter | Heat sets the whey proteins; no starter or acid is listed in the ONAF sheet, which gives no additions. |
What changes: Starting material: strained whey from the fold's cheese, heated in a copper cauldron
The whey left from the cheese made at the fold is filtered to remove impurities.
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, not by microbes. At the summer sheep folds of the Abruzzo mountains, the whey left from cheesemaking is heated to at least 80 °C until the whey proteins float up within a few minutes. The flakes are lifted with a perforated ladle into rush or plastic baskets, pressed lightly by hand and sold straight from the fold, unsalted.
| Temperature | at least 80 °CReported[onaf-sheet] | Heat until the flakes rise |
|---|
Made in the rough conditions of the summer folds from whatever whey the day's cheese left, sheep, goat or cow, so no two batches are alike, and never salted.
The regional sheet notes the folds often lack running water and use spring water; the ricotta is sold at once rather than stored.
Every number is labelled with how it is known. How this atlas is made
The regional sheet calls milk processing at the pastures perhaps the oldest food industry known and ties it to Abruzzo's transhumance, saying methods have changed little.
