There are two basic types of bleach. oxidising bleach and reducing bleach.
The way thay work is adding oxygen at the molecular level or removing oxygen at molecular level.
Sodium Ditionite and sodium hydrosulfite are examples of a reducing bleach.
Most houshold type bleaches are oxygenating bleaches.
Of the oxygenating types sodium hypochlorite is the most common.
Other types are hydrogen peroxide and sodium perborate. These two are less agressive on colors when washing and are probably the "new" bleach chai talked about.
Chlorine type bleaches are sold (here in Oz) at variouse concentrations. I seem to recall many houshold types were around 4% w/v which you should be able to read on the lable. Heat will make bleaches more agressive and active. Storing bleach in a dark or solid coloured container will prolong its life.
For domestic use 10 ml per litre of water (10:1) of 4% w/v would be ample for most general cleaning and disinfecting. USE GLOVES.
For other applications such as cleaning mould off walls use increasing concentrations until you get a result. Rinse well after goal is achieves
DO NOT MIX AMMONIA TYPE DISINFECTANTS AND CHLORINE TYPE BLEACHES A TOXIC GAS IS PRODUCED
Sometimes colours that have been bleached out by chlorine can be returned by using a reducing bleach. Lemon juice and strong sunlight will act as a reducing bleach but I can give no guarentee of success as there are many factors involved.
Have a look and see if this site is usefull
Your commecial laundry or drycleaning firm is the best place to advise.
International fabricare institute This is a professional research and advice body which I have had professional contact with in the past for advice.