I grew up in the Cleveland, Ohio area, and my mother was an outstanding cook and baker. She insisted on Sapphire flour and used it for breads, pastries and noodles and all were excellent. the company was bought by ConAgra some years ago and probably does not exist. Does King Arthur have a verion of that flour. It was a unique blend of wheat with a bit of barley malt in it, I believe.
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It looks like Sapphire is still available in restaurant quantities (50 pound bags, most likely) through ConAgra.
From personal experience, I know that ConAgra is a very frustrating company for consumers to try to order from directly.
I can't tell from the page I found online what makes that flour unique, a number of flours have a bit of barley malt in them. You can add diastatic barley malt powder to those that don't, it is a yeast enhancer.
Montana Sapphire flour is milled from Hard Red Winter wheat (HRW). It comes in at about a 10% protein level. It is considered an all-purpose flour.
Here at King Arthur our unbleached All-Purpose flour is at 11.7% protein.
I'm sorry, we do not have a flour with characteristics similar to Montana Sapphire. The national brand that comes closest, I think, would be Gold Medal All-Purpose flour. Frank @ KAF.
Thank you for your replies. I think I will be better off adding some malt to a good King Arthur flour. My mother abhorred Gold Medal Flour and I agree from my own experience. I wonder if the ConAgra product is really like the original one anyway.
just noted your inquiry and wanted to say that i use montana sapphire almost exclusively for baking and have for 20 plus years. sorry king arthur but it is my favorite. can still be found locally in the cleveland ohio area at heinens supermarket/grocery stores in 5 10 and 25 lb bags.
laraffinee, I believe most King Arthur flours already have some barley malt included. Check the ingredients labels when you look them up.