I've probably bought that same pack, and the fact they don't list the ingredients in proportion is annoying. I guess they figure its "trade secrets" or whatever.
Making the assumption that this isn't your first partial mash beer, I would suggest that you partial-mash normally, using the same water and minerals (if any) that you KNOW make good beer. The Burton Salts are sort of ambiguous, and could negatively impact your pH, but its dependent on your source water as well. So therefor, if you aren't sure what's in the salts exactly, and if you aren't sure how your water will react with them in the mash, then it makes the most sense to leave them out of the mash entirely.
Just add the salts to the boil for flavor. Of course, the amount to add might be questionable too. I'd suggest contacting the manufacturer and asking what amount they recommend adding for extract-only beers, and then just throw that into the boil.