 Eben Norton Horsford wrote, Horsford observed that high-milled flour contained less damaged starch, 

The origins of high milling appeared to be Austria.Horsford attributed the phrase "high milling" to Vienna grits or "", and which were claimed to be on sale in Berlin as early as 1810.The recognized pioneer was a miller named Ignaz Paur (1778–1842) who by 1810 had moved to Leobersdorf.