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 Bulgaria
Beef (or buffalo) and pork are ground with salt, nitrate, sugar, black pepper and cumin, stuffed into 50 mm casing and dried for 20–30 days. Pressed two or three times in wooden presses, it takes a flat, elliptic shape and grows a white noble mould. Made in 6 steps over 2.5 days – 4 days. The longest step, dry and drain, takes 2–3 days (Application for registration of a TSG 'Лукaнк…) and runs at 8–24 °C (Application for registration of a TSG 'Лукaнк…). Salt is 2.3 % (Application for registration of a TSG 'Лукaнк…). Lactobacillus plantarum, L. brevis and L. sakei does most of the fermenting.
| Main step | 2–3 daysSet[tsg2014] | Dry and drain |
|---|---|---|
| Temperature | 8–24 °CSet[tsg2014] | Dry and drain |
| Salt | 2.3 %Set[tsg2014] | Grind meat with seasoning and curing salts |
| 60 kg | Fresh beef (or buffalo), up to 10 % fat[tsg2014] |
| 20 kg | Lean pork, up to 5 % fat[tsg2014] |
| 20 kg | Pork belly, up to 50 % fat[tsg2014] |
| 2.3 kg | Cooking salt[tsg2014] |
| 300 g | Black or white pepper[tsg2014] |
| 300 g | Cumin[tsg2014] |
| 300 g | Sugar[tsg2014] |
| 100 g | Potassium nitrate (or 85 g sodium nitrate)[tsg2014] |
| 50 g | Ascorbic acid (E300)[tsg2014] |
| Starter cultures (allowed)[tsg2014] | |
| Starter | spontaneous or defined culture (starters allowed) |
Total time across the recorded steps: 2.5 days – 4 days
What changes: Beef and pork are ground with salt, nitrate, pepper and cumin
Output: seasoned sausage mix.
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
Lukanka Panagyurska mixes beef (or buffalo) with pork, is seasoned with cumin and pepper, and is pressed flat two or three times, giving an elliptic slice and a white mould bloom.
The specification ends drying at 35 % water or less and sets a minimum pH of 5.4. It allows potassium or sodium nitrate at fixed doses.
Hazards the sources name: Listeria monocytogenes (target of the bacteriocins some lukanka isolates make).
Every number is labelled with how it is known. How this atlas is made
The name comes from the Bulgarian word "luk" (onion), which was once in the recipe. The recipe and quality standards were set in Bulgarian State Standard 2589-58 in 1958 and in Technical Standard 37-83 in 1983. The EU registered it as a TSG in July 2014.
