I'm not sure what all that stuff is for. I just made a batch of cider, it's sitting in the secondary right now. All I did was take five gallons of apple juice, put five campden tablets in, and put yeast in 24 hours later. Where did you get that recipe? That's a lot of fermentables my friend, apple juice already has a lot of sugar in it...so if you go that route be prepared for it to knock you on your ass.
And usually people don't like to use white bakers sugar because it can add some strange flavors - if you must, use corn sugar. Some people like to use honey in their cider for more fermentables.
Is your apple juice pasteurized or not? If it isn't, be careful boiling. The pectins will congeal. I guess this is what the enzyme is for, but I've never used it before.
1) Campden tablets are used to kill wild yeast. I don't think you need to crush them, they will dissolve on their own. For this purpose you add one per gallon and let it sit for 24 hours before adding your yeast.
2.) A champagne yeast will ferment completely leaving you with a very dry, almost wine-like cider. An ale yeast will make for a bit sweeter cider.
3.) There are two reasons to add concentrate. One is for extra fermentables, which will boost the ABV%. If this is what you want, put it in the primary. The other reason is to sweeten it up. If you go this route, you will want to kill your yeast off with campden tablets before adding it. You also won't be able to carbonate it in bottles if you go this way.
4.) What sanitizer do you have? Basically make a bucket of it and coat everything that comes in contact with it for however long the directions say. That includes the primary fermenter and the fermenters lid. I have a 5 gal bucket I like to fill with it, and sanitize anything that comes into contact with my brew.