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.
Cereals and bread from Greece and Cyprus
Sheep or goat milk is left to sour for several days, then heated and cooked with crushed wheat into a thick paste. The paste is cooled, cut into pieces and dried in the summer sun, and the hard sour pieces are later boiled into a winter soup.
| Sheep or goat milk2 parts | Ewes' milk with up to about 10 % goat milk in the studied dairy[bozoudi2017][gov-cy-gastronomy] |
| Crushed wheat1 part | Milk to wheat 2:1[bozoudi2017][gov-cy-gastronomy] |
| Natural starter (milk fermented from the previous batch)20 L per 380 L of milk | A small amount of sour milk with salt is added to the milk[bozoudi2017][gov-cy-gastronomy] |
| Salt | [gov-cy-gastronomy] |
| Starter | backslop (milk from the previous batch, taken when it reaches pH 3.8); traditional yogurt in warmer areas |
Total time across the recorded steps: 14 days – 16 days
What changes: Lactic bacteria from the milk and old starter turn the milk sour over several days
Output: sour milk; some is kept to start the next batch.
Microbes at work in this step
lactococci lead at first, then lactobacilli and the yeast Saccharomyces unisporus
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
Sheep or goat milk is left to sour for several days, then heated and cooked with crushed wheat into a thick paste. The paste is cooled, cut into pieces and dried in the summer sun, and the hard sour pieces are later boiled into a winter soup. Made in 4 steps over 14 days – 16 days. The longest step, cut into pieces and sun-dry, takes at least 8 days (Republic of Cyprus). Lactococcus lactis and Lacticaseibacillus casei/paracasei do most of the fermenting.
| Main step | at least 8 daysReported[gov-cy-gastronomy] | Cut into pieces and sun-dry |
|---|---|---|
| Temperature | 20–30 °CReported[bozoudi2017] | Sour the milk with a little old sour milk |
| Acidity | pH 6.7 → 3.8Measured[bozoudi2017] | Sour the milk with a little old sour milk |
In the Cypriot process the milk ferments first and the wheat is cooked in it afterwards, so the cereal is cooked rather than fermented raw. Turkish tarhana instead ferments a dough of flour, yogurt and vegetables.
The milk sours to about pH 3.8 before cooking, the paste is boiled, and the pieces are dried to low moisture (8.6–11.5 % in Greek samples), which is how the product keeps through the year.
Every number is labelled with how it is known. How this atlas is made
The Cyprus government guide quotes Weaver (2002) calling trahanas a national dish of Cyprus. It gives the earliest written reference as apparently a 1553 request by the Holy Monastery of Kykkos to the Venetian authorities for a hundred moddi of wheat, and says the historian Florio Bustron wrote in 1554 that halloumi was made through March and trahanas in July. Bozoudi and colleagues (2017) say it is made mainly in summer, when milk is plentiful and the weather suits sun-drying, and that newer dairies also use air-flow ovens.
