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This middlings flour being superior, as stated, to what was called straight grade, it became desirable to obtain as much middlings as possible, and to this end it was necessary to set the grinding surfaces further apart so as to grind high, hence the high milling process as distinguished from low milling.

In the old “flat” or “low” milling the object was to grind as perfectly as possible, at one operation, the central substance of the grain, constituting the flour, and to separate it from the embryo and outer skins constituting the bran.

Perhaps the German division of low milling, half high milling, and high milling is better.