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 Slovakia, the Tekov region on the border of the Nitra and Banská Bystrica regions
Tekovský salámový syr is a semi-hard, full-fat cow-milk cheese pressed into long cylinders that look like salami. Pasteurised milk is soured with Lactococcus cultures and made into curd in the usual semi-hard way, then the warm pressed cylinders are freed and trimmed by hand, brined for a day, dried, sometimes cold-smoked, and ripened for at least two weeks. Made in 8 steps over 16 days. The longest step, ripen on pallets, takes at least 14 days (Jednotný dokument 2006) and runs at 8–12 °C (Jednotný dokument 2006). Lactococcus (or Streptococcus) lactic cultures does most of the fermenting.
| Main step | at least 14 daysSet[tekov-spec] | Ripen on pallets |
|---|---|---|
| Temperature | 8–12 °CSet[tekov-spec] | Ripen on pallets |
| Acidity | pH 4.6–5.3Set[tekov-spec] | Brine |
| Pasteurised cow milk · Where the raw milk comes from does not matter for this name[tekov-spec] |
| Pure lactic cultures of Lactococcus, or Streptococcus[tekov-spec] |
| Salt · As a brine of 16–18 °Bé[tekov-spec] |
| Sawdust smoke · Smoked type only[tekov-spec] |
| Starter: pure lactic cultures of Lactococcus, or Streptococcus |
Total time across the recorded steps: 16 days
What changes: Raw cow milk is pasteurised at 73–79 °C
The dairy checks inhibitors, temperature, acidity, fat, density and solids-not-fat in the 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
The curd is made like any semi-hard cheese; what sets it apart is the salami shape and the hand work after pressing, when each warm cylinder is freed, trimmed and laid in the brining pallets. It ripens for only about two weeks.
The milk is pasteurised at 73–79 °C before cheesemaking.
Every number is labelled with how it is known. How this atlas is made
The specification credits Jozef Soc and his cheesemakers at the Dobrá Niva dairy with inventing salami cheese in 1921; that dairy was destroyed in the Second World War. Production began in Tekov in 1949 at the Tekovské Lužany dairy, moved to Šahy in 1953 and, after 1996, to Levice. It was registered as a PGI in 2011.
