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.
Sauces and condiments from Indonesia
Boiled soybeans are left on bamboo trays for a few days until mould covers them, then soaked in brine for one to three months. In Cianjur the brined beans are also sun-dried, and most tauco is finally cooked with palm sugar and seasonings into a salty or sweet bean paste.
| Soybeans | Soaked and boiled[seveline2025][sic-miso] |
| Salt9.5–20 % brine | Each maker uses a different brine; 10 % in Cianjur, 9.5 % (also given as 20 % w/v) in Pekalongan, 13.8 % in Singkawang[seveline2025] |
| Commercial tempeh starter (Singkawang only)1.2 % | Cianjur and Pekalongan rely on moulds already in the trays and air[seveline2025] |
| Rice flour (Pekalongan) | Mixed with the boiled beans and shaped into hand-sized balls[seveline2025] |
| Water, brown sugar and seasonings | For the final cooking; soft sweet tauco holds about 25 % palm sugar[seveline2025][sic-miso] |
| Starter | spontaneous mould (Cianjur, Pekalongan) or commercial tempeh starter (Singkawang) |
Total time across the recorded steps: 27 days – 3.5 months
What changes: Soaked soybeans are boiled until soft
Output: soft boiled soybeans; in Pekalongan mixed with rice flour and rolled into balls.
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
Boiled soybeans are left on bamboo trays for a few days until mould covers them, then soaked in brine for one to three months. In Cianjur the brined beans are also sun-dried, and most tauco is finally cooked with palm sugar and seasonings into a salty or sweet bean paste. Made in 5 steps over 27 days – 3.5 months. The longest step, ferment in brine, takes 25 days – 3.3 months (Seveline S 2025). Salt is 9.5–20 % (Seveline S 2025). Moulds growing on the beans, spontaneous in Cianjur and Pekalongan, from tempeh starter in Singkawang and Yeasts do most of the fermenting.
| Main step | 25 days – 3.3 monthsReported[seveline2025] | Ferment in brine |
|---|---|---|
| Salt | 9.5–20 %Reported[seveline2025] | Ferment in brine |
Tauco is a moulded-bean paste like miso and Chinese bean pastes, but its mould comes from the air or from tempeh starter, not a koji culture. Cianjur tauco is sun-dried after brining and is usually cooked with sugar before sale.
The brine ranges from about 9.5 % to 20 % salt and most tauco is cooked before sale. The mould stage relies on wild or tempeh moulds. A review of Southeast Asian fermented foods names ochratoxin, citrinin and aflatoxins as their main mycotoxins and reports aflatoxin in brands of tương, a related moulded soybean paste. It says data are scarce, and no study we found tested tauco. Most mould toxins survive food processing (WHO), so do not count on cooking to remove them. Start from sound raw beans, and throw out any that look mouldy or discoloured before soaking.
Hazards the sources name: Aflatoxin, reported in brands of tương, a related moulded soybean paste (from a review); no study we found tested tauco.
Every number is labelled with how it is known. How this atlas is made
The Dutch chemist Prinsen Geerligs first described tauco in 1895 and 1896, reporting that the soybeans were inoculated with hibiscus leaves (waroe). The name comes from the Hokkien word for soybean paste, and production centred in Cianjur, between Bogor and Bandung.
