1. A photovoltaic module mounting system comprising:
at least one photovoltaic module;
at least a first type of mounting bracket in contact with the module;
at least a second type of mounting bracket on an adjacent module, wherein the brackets are configured to interlock and connect multiple modules together.
2. The system of claim 1 wherein the module is a frameless module.
3. The system of claim 1 wherein the first type of mounting bracket is configured so that the bracket can only be disengaged from the second type of mounting bracket by a pivoting motion of one bracket relative to one another.
4. The system of claim 1 wherein the bracket is configured to slidably engage a mounting structure.
5. The system of claim 1 wherein the bracket includes an angled portion that mates with an angled portion on another bracket.
6. The system of claim 1 wherein the brackets on one module are offset from brackets on another module so as not interfere with each other.
7. The system of claim 1 wherein the brackets on one module and brackets on another module both engage on another and both simultaneously engage a mounting structure.
8. The system of claim 1 wherein the bracket is configured to slidably engage a mounting structure and simultaneously engage a bracket of another module.
9. The system of claim 1 wherein the brackets on one module and brackets on another module both engage on another mate in a configuration that prevent the modules from pivoting upward beyond a substantially horizontal plane.
10. The system of claim 1 wherein a plurality of modules are coupled together by brackets which pivot together to define a string of modules that are locked in position, wherein only the modules at a first end and a second end of the string of modules are fixedly secured.
11. A universal mounting assembly comprising:
a bracket configured to provide attachment of a module to the bracket and then the bracket to mounting structure, wherein attachment of bracket to mounting structure is by way of at least two possible attachment methods.
12. The assembly of claim 10 wherein the bracket is configured wherein attachment of bracket to mounting structure is by way of at least three possible attachment methods.
13. The assembly of claim 10 wherein the bracket is configured wherein attachment of bracket to mounting structure is by way of at least four possible attachment methods.
The claims below are in addition to those above.
All refrences to claim(s) which appear below refer to the numbering after this setence.
1. A method for producing a dual-textured foodstuff comprising:
(a) admixing ingredients including flour and water to form a slurry;
(b) exposing the slurry to heat at conditions sufficient to produce a gelatinized dough;
(c) adding a fat-based component to the dough to form a prebaked foodstuff;
(d) baking the prebaked foodstuff to obtain a foodstuff having a dual texture including a baked, fat-based component having a soft texture and a baked dough-based component having a crispy texture.
2. The method of claim 1, further comprising, before the adding a fat-based component to the dough to form a prebaked foodstuff, mixing the gelatinized dough with ingredients including starch.
3. The method of claim 2, wherein the starch comprises potato starch.
4. The method of claim 2, wherein the starch comprises pregelatinized corn starch.
5. The method of claim 2, wherein the ingredients comprise sugar andor leavening agent.
6. The method of claim 1, further comprising, before the adding the fat-based component to the dough to form a prebaked foodstuff, mixing the dough with ingredients including a processing aid.
7. The method of claim 1, further comprising, before the adding the fat-based component to the dough to form a prebaked foodstuff, forming the dough into a prebaked configuration for accepting the fat-based component.
8. The method of claim 7, wherein the forming the dough includes sheeting the dough into at least two layers and adding the fat-based component between the sheeted dough layers.
9. The method of claim 1, wherein the dough and fat-based component are extruded.
10. The method of claim 1, wherein the heat comprises steam.
11. The method of claim 10, wherein the steam has a temperature of about 212\xb0 F.
12. The method of claim 10, wherein the slurry is exposed to the steam for about 10 minutes to about 20 minutes.
13. The method of claim 10, wherein the steam is injected into the slurry.
14. The method of claim 1, wherein the exposing of the slurry to heat is sufficient to produce about 90% to about 100% gelatinization of the flour.
15. The method of claim 1, wherein the flour of the slurry comprises about 70 wt % of the baked dough-based component.
16. The method of claim 1, wherein the flour of the slurry comprises about 75 wt % of the baked dough-based component.
17. The method of claim 1, wherein the flour of the slurry comprises about 80 wt % of the baked dough-based component.
18. The method of claim 1, wherein the fat-based component is completely enclosed within the baked dough-based component.
19. The method of claim 1, wherein the fat-based component comprises a fat content of at least 40 wt %.
20. The method of claim 1, wherein the dough-based component comprises a fat content of less than 5 wt %.
21. The method of claim 1, wherein the foodstuff maintains the dual texture for at least 6 months after baking .
22. The method of claim 1 wherein adding the fat-based component to the dough comprises placing the fat-based component in direct contact with the dough.
23. A dual-textured foodstuff prepared by the method of claim 1.
24. A dual-textured foodstuff comprising:
(a) a baked dough-based component based on a pre-baked heat-treated flour, the baked dough-based component having a first fat concentration and a crispy texture;
(b) a baked fat-based component in direct contact with the baked dough-based component, having a second fat concentration that is higher than the first fat concentration, the baked fat-based component having a soft texture;
wherein the foodstuff exhibits a dual texture comprising a crispy texture of the dough-based component and a soft texture of the fat-based component, and wherein the dual texture is maintained throughout the shelf life of the foodstuff.
25. The foodstuff of claim 24, wherein the pre-baked heat-treated flour comprises at least about 70 wt % of the baked dough-based component.
26. The foodstuff of claim 24 wherein the pre-baked heat-treated flour comprises about 75 wt % of the baked dough-based component.
27. The foodstuff of claim 24, wherein the pre-baked heat-treated flour comprises about 80 wt % of the baked dough-based component.
28. The foodstuff of claim 24, wherein the fat-based component is savory.
29. The foodstuff of claim 24, wherein the fat-based component is sweet.
30. The foodstuff of claim 24, wherein the fat-based component is completely enclosed by the dough-based component.
31. The foodstuff of claim 24, wherein the baked dough-based component comprises a cracker.
32. The foodstuff of claim 24, wherein the first fat concentration is less than 10 wt % and the second fat concentration is greater than 40 wt %.
33. The foodstuff of claim 24, wherein the second fat concentration is greater than the first fat concentration.
34. The foodstuff of claim 24, wherein the first fat concentration is significantly constant throughout the shelf life of the foodstuff.
35. The foodstuff of claim 24, wherein the second fat concentration is significantly constant throughout the shelf life of the foodstuff.
36. The foodstuff of claim 24, wherein the baked dough-based component comprises about 45 wt % to about 90 wt % of the foodstuff.
37. The foodstuff of claim 24, wherein the baked dough-based component comprises about 60 wt % to about 75 wt % of the foodstuff.
38. The foodstuff of claim 24, wherein the fat-based component comprises about 10 wt % to about 55 wt % of the foodstuff.
39. The foodstuff of claim 24, wherein the fat-based component comprises about 25 wt % to about 40 wt % of the foodstuff.
40. A method of producing a baked foodstuff comprising:
forming a first dough layer having a first affinity for fat migration;
forming a gelatinized dough-based fat migration-barrier layer including by admixing ingredients comprising flour and water to form a slurry and exposing the slurry to heat at conditions sufficient to transform the slurry to an at least partially gelatinized dough;
assembling the foodstuff by positioning the gelatinized dough-based fat migration barrier layer between a first dough layer and an edible composition having a fat content that is greater than the fat content of the first dough layer;
baking the pre-baked food stuff to form a baked foodstuff.
41. A dual textured cooked foodstuff comprising:
a crispy cooked dough-based portion based on a steam-treated slurry of water and flour;
a cooked soft fat-based filling in direct contact with the cooked dough portion; and
a fat gradient between the cooked soft fat-based filling and the crispy cooked dough-based portion that is approximately zero.