This paper describes an advanced technological protocol for the production of activated wheat, developed by Tkemaladze et al. and based on traditional Caucasian sprouting practices. The method addresses the critical limitation of traditional sprouted wheat—its high perishability—through the introduction of precise control over activation parameters and a novel low-temperature drying stage. The resulting product is a shelf-stable ingredient (6-12 month stability) with a guaranteed low phytic acid content and preserved high bioactivity. Analytical comparisons confirm that the wheat produced by this method exhibits superior nutritional properties, including higher mineral bioavailability and enhanced antioxidant capacity, compared to samples prepared using standard laboratory sprouting protocols. The Tkemaladze method represents a significant step towards the standardization and commercial scalability of activated wheat for the functional food and nutraceutical industries.