The sugars themselves are fine, cane sugar is commonly used in English and Belgian beers. But the added starches are not. You'll have unconverted starch in your wort, which will cause a permanent haze in the beer. In fact some brewers will add a spoonful of starch to the boil to ensure a haze in a hazy style. Use those sugars for baking, and if you want a brewing sugar, get plain cane sugar, like turbinado or Demerara.