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 Austria, Hungary, Slovakia and Czechia
Liptauer is a spread, not a cheese of its own. Ripened sheep bryndza, or fresh curd cheese (Topfen, quark) in its place, is pushed through a sieve and beaten with an equal amount of butter, then seasoned with sweet paprika, caraway, pepper and grated onion. The fermentation happens in the bryndza, which ripens for about two weeks before it is milled with salt. Made in 4 steps over 11 days – 14 days. The longest step, ripen the lump into bryndza, takes 10–13 days (Štefániková J 2020) and runs at 12–22 °C (Štefániková J 2020). Salt is 4–6 % (Štefániková J 2020). Lactic acid bacteria and yeasts of the bryndza does most of the fermenting.
| Main step | 10–13 daysReported[stefanikova2020] | Ripen the lump into bryndza |
|---|---|---|
| Temperature | 12–22 °CReported[stefanikova2020] | Ripen the lump into bryndza |
| Salt | 4–6 %Reported[stefanikova2020] | Mill with salt into bryndza |
| Acidity | pH 5.1–5.3Measured[stefanikova2020] | Mill with salt into bryndza |
| 1 part | Bryndza (Brimsen), or Topfen or quark · Pushed through a sieve[austriaforum-liptauer] |
| 1 part | Butter · Beaten until fluffy; the Austrian food code allows butter or cream[austriaforum-liptauer] |
| To taste | Sweet paprika, caraway, pepper and grated onion[austriaforum-liptauer] |
| Only with unsalted curd | Salt · Bryndza is already salted[austriaforum-liptauer] |
| Starter | none at the mixing stage; the bryndza's own lactic bacteria and yeasts did the fermenting |
Total time across the recorded steps: 11 days – 14 days
What changes: The renneted ewe-milk curd hangs as a lump while whey drips out
Output: drained lump cheese (hrudka), renneted at 29–31 °C for 30 min.
Microbes at work in this step
native lactic bacteria of the raw ewe milk start souring the lump
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
Liptauer is a prepared spread, not a separately fermented cheese. Made with bryndza, it carries a sheep cheese that ripened for about two weeks before it was milled with salt. The Austrian food code defines it with fresh Topfen instead, which is barely ripened.
Every number is labelled with how it is known. How this atlas is made
