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 di latte is a "ricotta" made from whole milk, not whey. Raw cow milk is heated fast with salt and a small dose of calf rennet to about 80 °C, so the whey proteins and part of the casein float up as moist flakes. It is a boundary entry, set by rennet and heat with no fermentation, and it is eaten within 3–4 days. Made in 6 steps over 4.3 days – 4.5 days. The longest step, keep cold, takes up to 4 days (Regione Piemonte 2015) and runs at 0–4 °C (ONAF (Organizzazione Nazionale Assaggiatori F…).
| Main step | up to 4 daysSet[piemonte-pat][onaf-sheet] | Keep cold |
|---|---|---|
| Temperature | 0–4 °CReported[onaf-sheet] | Keep cold |
| 100 L | Raw whole cow milk · Fresh or well chilled, not soured, never mixed with whey[piemonte-pat] |
| About 0.5 kg | Table salt · Added at about 20 °C[piemonte-pat] |
| About 100 ml | Liquid calf rennet · Added at about 35 °C, not to set the milk but to prepare it to flocculate[piemonte-pat] |
| Starter | none |
Total time across the recorded steps: 4.3 days – 4.5 days
What changes: Whole milk is heated fast with constant stirring, and salt goes in at about 20 °C
Output: warm salted 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
Most ricotta is made from whey. Seirass di latte is made from whole milk with a little rennet and heat to about 80 °C, so it holds part of the casein and more fat as well as the whey proteins.
It is a very moist fresh product. The regional sheet makes the cold chain compulsory, because microbes that get in after heating can spoil it fast or make it unsafe; eat it within 3–4 days.
Every number is labelled with how it is known. How this atlas is made
The regional sheet thinks it began around Roaschia (Cuneo), known for transhumant sheep, and spread to the provinces of Cuneo and Turin. It was once made mainly from sheep milk, always unmixed.
