Is this the proper way to make Umami Salt?

Subject to correction, I now believe the below to be the 'ideal' ratio of MSG plus I&G to use with Salt whereby to maximize the unique flavor known as Umami while minimizing any potential for undesired flavor:

100 grams Salt
  10 grams MSG
   1 gram I+G (= 1/2 gram disodium inosinate + 1/2 gram disodium guanylate)


So, for the example case of adding 30 grams of Salt to 200 grams of flour, this equates to:

 30 grams Salt
   3 grams MSG
0.3 grams I+G

The above should be the 'nominal' Umami flavor enhancement equivalent of:

30 grams Salt
12 grams MSG

Thoughts and/or corrections are welcome.