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2

I'll bet the rent that they weren't baked completely dry. Moisture made it to the crust overnight as happens with crunchy bread crust going leathery.


0

The enzyme, Pectinase AKA Polygalacturonase, might prove useful to you. Apparently, winemakers use it to reduce cloudiness. You can buy it online.


2

In my experiments with pureed blueberries as a photosensitizer in optical detectors, I've experienced that the pectin tends to leave the top fluid phase when centrifuged a lot. 4000G, for 60 minutes, has done the trick - at least I don't experience gelling of my samples. Admittedly, it's of somewhat limited usefulness, but you never know.


0

Corn starch or potato starch work well binding ground mixtures. Don't use too much or you'll end up altering the texture



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