additional note: like heritagecook's (malted milk powder) King Arthur link too, assumed you are baking, whatever the case, I have been happy with their product in general vs. using syrup, because I don' t like dealing with the stickness...just my preference.

Made with barley; there are two types of malt powder: diastatic and non-diastatic. Diastatic malt contains active enzymes that help break starch down into sugar, feeding the yeast, helping the bread to rise, and gives the bread a browner crust too. Non-diastatic malt doesn't have active enzymes, but it gives baked goods better flavor and a shinier, browner crust. It's used in everything from bagels to croissants to breakfast cereals. I have used non-diastatic for years and bought from King Arthur, see (above) betteirene's link to King Arthurs.

King Arthur has the best that I've found... http://www.kingarthurflour.com/shop/items/malted-milk-powder-16-oz

what is the application because there is organic barley malt syrup that is wonderful and can be used much the same and you can buy it at whole foods

http://search.kingarthurflour.com/?N=0&rt=p&Ntt=malt+powder&utm_source=google&utm_medium=cpc&utm_campaign=ingredients&utm_content=sugarssweeteners&utm_term=malt+powder&gclid=CLbl0_vJiqQCFQl5gwodH1F2JA