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Regulation (EC) No 1333/2008 of the European Parliament and of the CouncilDangos y teitl llawn

Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives (Text with EEA relevance)

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Changes over time for: ANNEX II Table 34: rows 1251 - 1500

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ANNEX II Table 34: rows 1251 - 1500

[F107.1.1 Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt
E 260 Acetic acid quantum satis
E 261 Potassium acetate quantum satis
E 262 Sodium acetates quantum satis
E 263 Calcium acetate quantum satis
E 270 Lactic acid quantum satis
E 300 Ascorbic acid quantum satis
E 301 Sodium ascorbate quantum satis
E 302 Calcium ascorbate quantum satis
E 304 Fatty acid esters of ascorbic acid quantum satis
E 322 Lecithins quantum satis
E 325 Sodium lactate quantum satis
E 326 Potassium lactate quantum satis
E 327 Calcium lactate quantum satis
E 471 Mono- and diglycerides of fatty acids quantum satis
E 472a Acetic acid esters of mono- and diglycerides of fatty acids quantum satis
E 472d Tartaric acid esters of mono- and diglycerides of fatty acids quantum satis
E 472e Mono- and diacety tartaric acid esters of mono- and diglycerides of fatty acids quantum satis
E 472f Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids quantum satis
07.1.2 Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek
E 260 Acetic acid quantum satis
E 261 Potassium acetate quantum satis only Friss búzakenyér, fehér és félbarna kenyerek
E 262 Sodium acetates quantum satis only Friss búzakenyér, fehér és félbarna kenyerek
E 263 Calcium acetate quantum satis only Friss búzakenyér, fehér és félbarna kenyerek
E 270 Lactic acid quantum satis only Friss búzakenyér, fehér és félbarna kenyerek
E 300 Ascorbic acid quantum satis
E 301 Sodium ascorbate quantum satis only Friss búzakenyér, fehér és félbarna kenyerek
E 302 Calcium ascorbate quantum satis only Friss búzakenyér, fehér és félbarna kenyerek
E 304 Fatty acid esters of ascorbic acid quantum satis only Friss búzakenyér, fehér és félbarna kenyerek
E 322 Lecithins quantum satis
E 325 Sodium lactate quantum satis only Friss búzakenyér, fehér és félbarna kenyerek
E 326 Potassium lactate quantum satis only Friss búzakenyér, fehér és félbarna kenyerek
E 327 Calcium lactate quantum satis only Friss búzakenyér, fehér és félbarna kenyerek
E 471 Mono- and diglycerides of fatty acids quantum satis
07.2 Fine bakery wares
Group I Additives
Group II Colours at quantum satis quantum satis
Group III Colours with combined maximum limit 200 (25)
Group IV Polyols quantum satis only energy-reduced or with no added sugar
E 160b Annatto, Bixin, Norbixin 10
E 160d Lycopene 25
E 200-203 Sorbic acid — sorbates 2 000 (1) (2) only with a water activity of more than 0,65
E 220-228 Sulphur dioxide — sulphites 50 only dry biscuits
E 280-283 Propionic acid — propionates 2 000 (1) (6) only prepacked fine bakery wares, (including flour confectionery) with a water activity of more than 0,65
E 310-320 Gallates, TBHQ and BHA 200 (1) only cake mixes
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 20 000 (1) (4)
E 392 Extracts of rosemary 200 (41) (46)
E 405 Propane-1, 2-diol alginate 2 000
E 426 Soybean hemicellulose 10 000 only prepackaged fine bakery wares intended for retail sale
E 432-436 Polysorbates 3 000 (1)
E 473-474 Sucrose esters of fatty acids — sucroglycerides 10 000 (1)
E 475 Polyglycerol esters of fatty acids 10 000
E 477 Propane-1,2-diol esters of fatty acids 5 000
E 481-482 Stearoyl-2-lactylates 5 000 (1)
E 483 Stearyl tartrate 4 000
E 491-495 Sorbitan esters 10 000 (1)
E 541 Sodium aluminium phosphate acidic 1 000 (38) only scones and sponge wares
E 901 Beeswax, white and yellow quantum satis only as glazing agents only for small products of fine bakery wares coated with chocolate
E 902 Candelilla wax quantum satis only as glazing agents only for small products of fine bakery wares coated with chocolate
E 903 Carnauba wax 200 only as glazing agents only for small products of fine bakery wares coated with chocolate
E 904 Shellac quantum satis only as glazing agents only for small products of fine bakery wares coated with chocolate
E 950 Acesulfame K 2 000 only cornets and wafers, for ice-cream, with no added sugar
E 954 Saccharin and its Na, K and Ca salts 800 (52) only cornets and wafers, for ice-cream, with no added sugar
E 955 Sucralose 800 only cornets and wafers, for ice-cream, with no added sugar
E 959 Neohesperidine DC 50 only cornets and wafers, for ice-cream, with no added sugar
E 961 Neotame 60 only cornets and wafers, for ice-cream, with no added sugar
E 950 Acesulfame K 2 000 only essoblaten — wafer paper
E 951 Aspartame 1 000 only essoblaten — wafer paper
E 954 Saccharin and its Na, K and Ca salts 800 (52) only essoblaten — wafer paper
E 955 Sucralose 800 only essoblaten — wafer paper
[F2E 960 Steviol glycosides 330 (60) only essoblaten — wafer paper]
E 961 Neotame 60 only essoblaten — wafer paper
E 962 Salt of aspartame-acesulfame 1 000 (11)b (49) (50) only essoblaten — wafer paper
E 950 Acesulfame K 1 000 only fine bakery products for special nutritional uses
E 951 Aspartame 1 700 only fine bakery products for special nutritional uses
E 952 Cyclamic acid and its Na and Ca salts 1 600 (51) only fine bakery products for special nutritional uses
E 954 Saccharin and its Na, K and Ca salts 170 (52) only fine bakery products for special nutritional uses
E 955 Sucralose 700 only fine bakery products for special nutritional uses
E 959 Neohesperidine DC 150 only fine bakery products for special nutritional uses
E 961 Neotame 55 only fine bakery products for special nutritional uses
E 962 Salt of aspartame-acesulfame 1 000 (11)a (49) (50) only fine bakery products for special nutritional uses
(1): The additives may be added individually or in combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(4): The maximum level is expressed as P 2 O 5
(6): Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(41): Expressed on fat basis
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(51): Maximum usable levels are expressed in free acid
(52): Maximum usable levels are expressed in free imide
(25): The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l
(38): Expressed as aluminium
(46): As the sum of carnosol and carnosic acid
[F2(60): Expressed as steviol equivalents]
[F3(76): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013]
08 Meat
08.1 Unprocessed meat
08.1.1 Unprocessed meat other than meat preparations as defined by Regulation (EC) No 853/2004
E 129 Allura Red AG quantum satis only for the purpose of health marking
E 133 Brilliant Blue FCF quantum satis only for the purpose of health marking
E 155 Brown HT quantum satis only for the purpose of health marking
08.1.2 Meat preparations as defined by Regulation (EC) No 853/2004
E 120 Cochineal, Carminic acid, Carmines 100 only breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance
E 129 Allura Red AG 25 only breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance
E 150a-d Caramels quantum satis only breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance
E 220-228 Sulphur dioxide — sulphites 450 (1) (3) only breakfast sausages ; Burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat
E 220-228 Sulphur dioxide — sulphites 450 (1) (3) only salsicha fresca, longaniza fresca, butifarra fresca
E 261 Potassium acetate quantum satis only prepacked preparations of fresh minced meat
E 262 Sodium acetates quantum satis only prepacked preparations of fresh minced meat
E 300 Ascorbic acid quantum satis only gehakt and prepacked preparations of fresh minced meat
E 301 Sodium ascorbate quantum satis only gehakt and prepacked preparations of fresh minced meat
E 302 Calcium ascorbate quantum satis only gehakt and prepacked preparations of fresh minced meat
E 325 Sodium lactate quantum satis only prepacked preparations of fresh minced meat
E 326 Potassium lactate quantum satis only prepacked preparations of fresh minced meat
E 330 Citric acid quantum satis only gehakt and prepacked preparations of fresh minced meat
E 331 Sodium citrates quantum satis only gehakt and prepacked preparations of fresh minced meat
E 332 Potassium citrates quantum satis only gehakt and prepacked preparations of fresh minced meat
E 333 Calcium citrates quantum satis only gehakt and prepacked preparations of fresh minced meat
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 5 000 (1) (4) only breakfast sausages ; in this product, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving the product its typical appearance
E 553b Talc quantum satis only surface treatment of sausages
(1): The additives may be added individually or in combination
(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
(4): The maximum level is expressed as P 2 O 5
08.2 Processed meat
08.2.1 Non-heat-treated processed meat
Group I Additives
E 100 Curcumin 20 only sausages
E 100 Curcumin quantum satis only pasturmas
E 101 Riboflavins quantum satis only pasturmas
E 110 Sunset yellow FCF/Orange Yellow S 135 only sobrasada
E 120 Cochineal, Carminic acid, Carmines 100 only sausages
E 120 Cochineal, Carminic acid, Carmines 200 only chorizo sausage/salchichon
E 120 Cochineal, Carminic acid, Carmines quantum satis only pasturmas
E 124 Ponceau 4R, Cochineal Red A 250 only chorizo sausage/salchichon
E 124 Ponceau 4R, Cochineal Red A 200 only sobrasada
E 150a-d Caramels quantum satis only sausages
E 160a Carotenes 20 only sausages
E 160c Paprika extract, capsanthin, capsorubin 10 only sausages
E 162 Beetroot Red, betanin quantum satis only sausages
E 200-219 Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates quantum satis (1) (2) only surface treatment of dried meat products
E 235 Natamycin 1 (8) only surface treatment of dried cured sausages
E 249-250 Nitrites 150 (7)
E 251-252 Nitrates 150 (7)
E 315 Erythorbic acid 500 only cured meat products and preserved meat products
E 316 Sodium erythorbate 500 only cured meat products and preserved meat products
E 310-320 Gallates, TBHQ and BHA 200 (1) (13) only dehydrated meat
E 315 Erythorbic acid 500 (9) only cured products and preserved products
E 316 Sodium erythorbate 500 (9) only cured products and preserved products
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 5 000 (1) (4)
E 392 Extracts of rosemary 100 (46) only dried sausages
E 392 Extracts of rosemary 150 (41) (46) excluding dried sausages
E 392 Extracts of rosemary 150 (46) only dehydrated meat
E 553b Talc quantum satis surface treatment of sausages
E 959 Neohesperidine DC 5 as flavour enhancer only
(1): The additives may be added individually or in combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(4): The maximum level is expressed as P 2 O 5
(7): Maximum amount that may be added during manufacturing
(8): mg/dm 2 surface, not present at a depth of 5 mm
(9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid
(13): Maximum limit expressed on fat
(41): Expressed on fat basis
(46): As the sum of carnosol and carnosic acid
[F3(66): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013]
08.2.2 Heat-treated processed meat
Group I Additives except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben
E 100 Curcumin 20 only sausages, pâtés and terrines
E 120 Cochineal, Carminic acid, Carmines 100 only sausages, pâtés and terrines
E 129 Allura Red AG 25 only luncheon meat
E 150a-d Caramels quantum satis only sausages, pâtés and terrines
E 160a Carotenes 20 only sausages, pâtés and terrines
E 160c Paprika extract, capsanthin, capsorubin 10 only sausages, pâtés and terrines
E 162 Beetroot Red, betanin quantum satis only sausages, pâtés and terrines
E 200-203; 214-219 Sorbic acid — sorbates; p-hydroxybenzoates 1 000 (1) (2) only pâté
E 200-203 Sorbic acid — sorbates 1 000 (1) (2) only aspic
E 210-213 Benzoic acid — benzoates 500 (1) (2) only aspic
E 249-250 Nitrites 150 (7) (59) Except sterilised meat products (Fo > 3,00)
E 249-250 Nitrites 100 (7) (58) (59) only sterilised meat products (Fo > 3,00)
E 300 Ascorbic acid quantum satis only foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj egészben, libamáj tömbben
E 301 Sodium ascorbate quantum satis only foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj egészben, libamáj tömbben
E 315 Erythorbic acid 500 (9) only cured meat products and preserved meat products
E 316 Sodium erythorbate 500 (9) only cured meat products and preserved meat products
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 5 000 (1) (4) except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben
E 385 Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) 250 only libamáj, libamáj egészben, libamáj tömbben
E 392 Extracts of rosemary 150 (41) (46) excluding dried sausages
E 392 Extracts of rosemary 100 (46) only dried sausages
E 392 Extracts of rosemary 150 (46) Only dehydrated meat
E 427 Cassia gum 1 500
E 473-474 Sucrose esters of fatty acids — sucroglycerides 5 000 (1), (41) except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben
E 481-482 Stearoyl-2-lactylates 4 000 (1) only minced and diced canned meat products
E 553b Talc quantum satis surface treatment of sausages only
E 959 Neohesperidine DC 5 as flavour enhancer only, except for foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben
(1): The additives may be added individually or in combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(4): The maximum level is expressed as P 2 O 5
(7): Maximum amount that may be added during manufacturing
(9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid
(41): Expressed on fat basis
(46): As the sum of carnosol and carnosic acid
(58): Fo-value 3 is equivalent to 3 minutes heating at 121 °C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans)
(59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment
[F3(66): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013]
08.2.3 Casings and coatings and decorations for meat
Group I Additives
Group II Colours at quantum satis quantum satis except edible external coating of pasturmas
Group III Colours with combined maximum limit 500 only decorations and coatings except edible external coating of pasturmas
Group III Colours with combined maximum limit quantum satis only edible casings
E 100 Curcumin quantum satis only edible external coating of pasturmas
E 101 Riboflavins quantum satis only edible external coating of pasturmas
E 120 Cochineal, Carminic acid, Carmines quantum satis only edible external coating of pasturmas
E 160b Annatto, Bixin, Norbixin 20
E 160d Lycopene 500 only decorations and coatings except edible external coating of pasturmas
E 160d Lycopene 30 only edible casings
E 200-203 Sorbic acid — sorbates quantum satis only collagen-based casings with water activity greater than 0,6
E 200-203; 214-219 Sorbic acid — sorbates; p-hydroxybenzoates 1 000 (1) (2) only jelly coatings of meat products (cooked, cured or dried)
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 4 000 (1) (4) only glazings for meat
(1): The additives may be added individually or in combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(4): The maximum level is expressed as P 2 O 5
[F3(78): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 10 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013]
08.2.4 Traditionally cured meat products with specific provisions concerning nitrites and nitrates
08.2.4.1 Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)
E 249-250 Nitrites 175 (39) only Wiltshire bacon and similar products : Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures
E 251-252 Nitrates 250 (39) (59) only Wiltshire bacon and similar products : Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures
E 249-250 Nitrites 100 (39) only Wiltshire ham and similar products : Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures
E 251-252 Nitrates 250 (39) (59) only Wiltshire ham and similar products : Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures
E 249-250 Nitrites 175 (39) only Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinho fumado and similar products : Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity
E 251-252 Nitrates 250 (39) (59) only Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinho fumado and similar products : Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity
E 249-250 Nitrites 50 (39) only cured tongue : Immersion cured for at least 4 days and pre-cooked
E 251-252 Nitrates 10 (39) (59) only cured tongue : Immersion cured for at least 4 days and pre-cooked
E 249-250 Nitrites 150 (7) only kylmâsavustettu poronliha/kallrökt renkött : Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks
E 251-252 Nitrates 300 (7) only kylmâsavustettu poronliha/kallrökt renkött : Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks
E 249-250 Nitrites 150 (7) only bacon, filet de bacon and similar products : Immersion cured for 4 to 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C, possibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at 12 to 14 °C
E 251-252 Nitrates 250 (7) (40) (59) only bacon, filet de bacon and similar products : Immersion cured for 4 to 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C, possibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at 12 to 14 °C.
E 249-250 Nitrites 50 (39) only rohschinken, nassgepökelt and similar products : Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation
E 251-252 Nitrates 250 (39) only rohschinken, nassgepökelt and similar products : Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation
(7): Maximum added amount
(39): Maximum residual amount, residue level at the end the production process
(40): Without added nitrites
(59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment
08.2.4.2 Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation).
E 249-250 Nitrites 175 (39) only dry cured bacon and similar products Dry curing followed by maturation for at least 4 days
E 251-252 Nitrates 250 (39) (59) only dry cured bacon and similar products : Dry curing followed by maturation for at least 4 days
E 249-250 Nitrites 100 (39) only dry cured ham and similar products : Dry curing followed by maturation for at least 4 days
E 251-252 Nitrates 250 (39) (59) only dry cured ham and similar products : Dry curing followed by maturation for at least 4 days
E 251-252 Nitrates 250 (39) (59) only jamon curado, paleta curada, lomo embuchado y cecina and similar products : Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days
E 249-250 Nitrites 100 (39) only presunto, presunto da pa and paio do lombo and similar products : Dry cured for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation period of at least 2 month
E 251-252 Nitrates 250 (39) (59) only presunto, presunto da pa and paio do lombo and similar products : Dry cured for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation period of at least 2 months
E 251-252 Nitrates 250 (39) (40) (59) only jambon sec, jambon sel and other similar dried cured products : Dry cured for 3 days + 1 day/kg followed by a 1-week post-salting period and an ageing/ripening period of 45 days to 18 months]

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