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.
Meat from Hungary
Csabai kolbász is a thick, hot paprika sausage from Békéscsaba and Gyula. Hand-boned pork and firm lard are minced to 4–6 mm with paprika, garlic, caraway, salt and nitrite salt, stuffed into pig large intestine, smoked over beech for three to five days at 20 °C and then dried until the water activity reaches 0.91, which takes about six weeks in natural casing.
| Pork | Leg, shoulder, knuckle, belly, loin and collar, boned by hand, from pigs of at least 135 kg[eu-csabai-2009] |
| Firm lard | Free of glands[eu-csabai-2009] |
| Sweet and hot ground paprika | The hot paprika is the leading flavour[eu-csabai-2009] |
| Garlic, whole caraway seed and salt | [eu-csabai-2009] |
| Nitrite salt | [eu-csabai-2009] |
| Pig large intestine | Or a vapour-permeable artificial casing[eu-csabai-2009] |
Total time across the recorded steps: 31 days – 47 days
What changes: Cold meat and lard are minced to 4–6 mm and spiced
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
Csabai kolbász is a thick, hot paprika sausage from Békéscsaba and Gyula. Hand-boned pork and firm lard are minced to 4–6 mm with paprika, garlic, caraway, salt and nitrite salt, stuffed into pig large intestine, smoked over beech for three to five days at 20 °C and then dried until the water activity reaches 0.91, which takes about six weeks in natural casing. Made in 5 steps over 31 days – 47 days. The longest step, cure and dry to a water activity of 0.91, takes 28–42 days (Publication of an application 2004) and runs at 16–18 °C (Publication of an application 2004).
| Main step | 28–42 daysSet[eu-csabai-2009] | Cure and dry to a water activity of 0.91 |
|---|---|---|
| Temperature | 16–18 °CSet[eu-csabai-2009] | Cure and dry to a water activity of 0.91 |
Csabai is the thick sausage of the pair, filled into pig large intestine and dried for about six weeks. Gyulai kolbász, from the same two towns, uses the thin small intestine in pairs and dries in about two weeks.
The specification sets a water activity of at most 0.91 and nitrite salt in the batter. Smoking at 20 °C does not cook the pork. Curing, drying and smoking alone do not consistently kill Trichinella worms in pork (CDC). CDC tells people who are pregnant, 65 or older or have a weakened immune system to avoid unheated fermented or dry sausages, or to heat them until steaming hot.
Hazards the sources name: Mycotoxins (cyclopiazonic acid or ochratoxin A in 69 % of traditional Croatian kulen samples, a related smoked paprika dry sausage); not tested in this sausage.
Every number is labelled with how it is known. How this atlas is made
The specification traces commercial production to a Békéscsaba company founded in 1911; the name appears in print in the 1930s. A Hungarian tourism magazine adds that pig keeping grew enough for meat processing to matter only from the early 20th century, that the sausage was known nationwide by the 1930s, and that the local industry association then moved to trademark the name. PGI since Reg. (EU) No 531/2010, adopted on 18 June 2010.
