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.
Fermented milk from Røros, Norway
Organic skimmed milk is pasteurised but not homogenised, seeded with 0.5–1.5 % of a traditional ropy culture at 20–23 °C and soured in its carton for about a day. The culture goes back to milk poured over butterwort leaves, whose lactococci make the milk set thick and pudding-like.
| Organic cow milk | Skimmed and pasteurised, never homogenised[forskrift] |
| Traditional tettekultur0.5–1.5 % of the milk | A blend of three selected traditional tettekulturer from the area, renewed and re-seeded regularly[forskrift] |
| Starter | backslop of traditional tettekultur; historically started on butterwort (Pinguicula vulgaris) leaves |
Total time across the recorded steps: 24 h
What changes: Fresh milk poured over butterwort leaves picks up the culture
Output: the first tettemelk, then kept alive by adding a little to raw milk.
Microbes at work in this step
lactic bacteria on the leaves seed the milk
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
Organic skimmed milk is pasteurised but not homogenised, seeded with 0.5–1.5 % of a traditional ropy culture at 20–23 °C and soured in its carton for about a day. The culture goes back to milk poured over butterwort leaves, whose lactococci make the milk set thick and pudding-like. Made in 4 steps over 24 h. The longest step, fill cartons and sour in a tempered store, takes 24 h (Mattilsynet 2004). Lactococcus lactis subsp. cremoris strains that make exopolysaccharide and Lactic acid bacteria living on butterwort leaves, the traditional source of the culture do most of the fermenting.
| Main step | 24 hSet[forskrift] | Fill cartons and sour in a tempered store |
|---|---|---|
| Temperature | 20–23 °CSet[forskrift] | Add the culture and temper |
The Røros culture differs from other butterwort cultures tested in how it uses citrate and in its thickness. It sours in the carton, so the gel forms in the pack.
The protected product is made from pasteurised milk with a traditional culture, and the regulation says the finished product is kept cool. The regulation also describes the older method, which poured freshly strained milk over butterwort leaves and kept the culture alive in raw milk; it records no heating step for that method.
Every number is labelled with how it is known. How this atlas is made
The regulation traces tjukkmjølk in Nord-Østerdal and Røros at least to the 1850s; it was an important part of the diet of Røros miners and their families, largely because it kept well. The name was protected in 2004.
