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 Turkey
Turkey's most popular cheese is a white, brined block cheese with a salty, acid taste. Pasteurised milk is cultured and renneted at about 32 °C, cut, pressed into a curd sheet (teleme) and cut into blocks. The blocks are salted in strong brine and ripen in weaker brine in the cold for weeks to months. Made in 6 steps over 22 days – 3.3 months. The longest step, ripen in brine in the cold, takes 21 days – 3.3 months (Güven M 2006) and runs at 4–7 °C (Yaman H 2023). Salt is 16 % (Yaman H 2023). Lactococcus lactis subsp. lactis and subsp. cremoris does most of the fermenting.
| Main step | 21 days – 3.3 monthsReported[guven2006][yaman2023] | Ripen in brine in the cold |
|---|---|---|
| Temperature | 4–7 °CReported[yaman2023][guven2006] | Ripen in brine in the cold |
| Salt | 16 %Reported[yaman2023] | Cut into blocks and brine |
| Acidity | pH 6.4Reported[yaman2023] | Add starter and rennet |
| Whole cow milk · Pasteurised at 65 °C for 30 min in one make[yaman2023] | |
| 0.002 % | Mesophilic starter (Lactococcus lactis subsp. lactis and subsp. cremoris)[yaman2023] |
| 0.2 % | Calcium chloride[yaman2023] |
| Calf rennet or chymosin[yaman2023][guven2006] | |
| 16 % NaCl brine, then 12 % brine | Salt[yaman2023] |
| Starter | mesophilic Lactococcus lactis cultures |
Total time across the recorded steps: 22 days – 3.3 months
What changes: The milk is held at 65 °C for 30 minutes
Output: pasteurised milk.
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
Beyaz peynir is pressed into a flat curd sheet (teleme) before it is cut into blocks. Feta is ladled into moulds instead. Salt in the ripening brine varies widely between dairies.
The makes cited used pasteurised cow milk and ripened the cheese in brine at 4–7 °C.
Every number is labelled with how it is known. How this atlas is made
