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 Georgia
Sulguni is a Georgian stretched-curd cheese of cow, buffalo or goat milk. Renneted curd is drained and left to sour for 2–24 hours, then sliced into very hot water, stretched, folded and shaped into a flat round. It is brined for 6–24 hours and eaten fresh, dried or smoked. Made in 5 steps over 8.1 h – 4 days. The longest step, salt in brine or with dry salt, takes 6 h – 3 days (Ministry of Environmental Protection and Agri…) and runs at 8–12 °C (Ministry of Agriculture of Georgia 2012). Salt is 14–22 % (Ministry of Environmental Protection and Agri…). Lactic bacteria of the raw milk and Lactobacillus helveticus do most of the fermenting.
| Main step | 6 h – 3 daysSet[sulguni-gi] | Salt in brine or with dry salt |
|---|---|---|
| Temperature | 8–12 °CSet[megruli-gi] | Salt in brine or with dry salt |
| Salt | 14–22 %Set[sulguni-gi][megruli-gi] | Salt in brine or with dry salt |
| Acidity | pH 5–5.5Measured[kochetkova2022] | Salt in brine or with dry salt |
| Cow, buffalo or goat milk, or a mix · Raw or pasteurised, whole or standardised; milk powder is not allowed; Sulguni Classic uses fresh raw whole milk[sulguni-gi] |
| Animal or microbial rennet[sulguni-gi] |
| Lactic starter (optional) · Not allowed in Sulguni Classic, which sours on its own[sulguni-gi] |
| Salt · Dry on the surface, or as a 14–22 % brine[sulguni-gi] |
| Mint, tarragon, savory, adjika, honey, wine, chacha or nuts (optional) · Georgian ingredients only, kneaded in or added after[sulguni-gi] |
| Starter: spontaneous (raw-milk bacteria; Sulguni Classic) | defined-culture (optional starter); rennet |
Total time across the recorded steps: 8.1 h – 4 days
What changes: Rennet goes into milk warmed to 32–39 °C and it sets into a curd
Output: firm curd.
Microbes at work in this step
rennet sets the milk; in Sulguni Classic only the milk's own bacteria are present
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
Like other pasta filata cheeses, sulguni is stretched in hot water once its curd has soured for hours. It is shaped as a low, rindless round of up to 2.2 kg and brined for up to a day, and the Classic version uses raw milk with no starter.
Sulguni may be made from raw milk; the specification leaves shelf life to the producer.
Every number is labelled with how it is known. How this atlas is made
Georgian scholarship places sulguni in ancient Colchis and links its kneading and scalding to the region's humid climate (TSU). It was registered as a Georgian geographical indication on 24 January 2012, with Megruli and Svanuri sulguni as separate registrations.
