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 Italy, Piemonte
Seirass is a boundary entry, set by heat and acid, not by microbes. Fresh whey is heated to at most 70 °C, 5–15% whole milk is added, and at up to 85 °C citric acid, vinegar or a herb mix (Bouna) makes the proteins rise; the ricotta is cooked on to 90–95 °C to dry it. It hangs in a cloth, may be pressed, is salted and aged at least 21 days, then wrapped in dried mountain hay that stays green.
| Whey from the cheese just made, cow, sheep or goat or a mix | [pat-sheet][onaf-sheet] |
| Raw whole milk, cow, sheep or goat (usually not from Friesian cows)5–15% of the whey | [pat-sheet][onaf-sheet] |
| Citric acid, vinegar or Bouna (a local mix of aromatic herbs) as the acidifier | [pat-sheet] |
| Salt | [pat-sheet] |
| Mountain hay of Festuca, gathered in spring and summer and dried in the shade | [pat-sheet][onaf-sheet] |
| Starter | none; heat and an added acid make the curd |
Total time across the recorded steps: 22 days – 3 months
What changes: Whole milk is stirred into the warm whey at no more than 70 °C
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
Seirass is a boundary entry, set by heat and acid, not by microbes. Fresh whey is heated to at most 70 °C, 5–15% whole milk is added, and at up to 85 °C citric acid, vinegar or a herb mix (Bouna) makes the proteins rise; the ricotta is cooked on to 90–95 °C to dry it. It hangs in a cloth, may be pressed, is salted and aged at least 21 days, then wrapped in dried mountain hay that stays green. Made in 6 steps over 22 days – 3 months. The longest step, age, takes 21 days – 3 months (Regione Piemonte 2015).
| Main step | 21 days – 3 monthsReported[pat-sheet][onaf-sheet] | Age |
|---|---|---|
| Temperature | up to 70 °CReported[pat-sheet][onaf-sheet] | Heat the whey and add milk |
A pressed, aged ricotta of the Waldensian valleys, cooked to 90–95 °C to dry it, aged at least three weeks and sold wrapped in green Festuca hay.
The regional sheet rates it of medium-high safety because of the strong heat treatment, up to 90–95 °C. It names the drying time and the moisture left in the finished cheese as the difficulties, and says the Festuca hay must be gathered, cleaned and dried with care.
Every number is labelled with how it is known. How this atlas is made
The regional sheet traces "saras" to 1267–68 records of the Chatel-Argent fief and to Pantaleone da Confienza's 1477 treatise, and cites the 1883 Jacini agrarian inquiry. The name comes from serum, whey, and the hay wrapping gave "del fèn".
