The article presents laboratory tests on the impact of the mixing water content used in the preparation of fresh mortar on the flexural and compressive strength of one of the dry-mix mortars produced by a leading European producer and dedicated to bricklaying with clinker elements. The development of these parameters in relation to curing time was also analyzed. The mortar samples were prepared from a factory-made mortar mix using 4.0 L (the value recommended by the mortar manufacturer), 4.5 L, and 5 L of water per 25 kg bag of ready-made, pre-mixed dry mortar mix. All samples were tested in five series after 5, 9, 14, 21, and 28 days of sample curing. The results of these tests showed that the use of 6 and 18% more mixing water than recommended by the manufacturer (4.5 and 5 L per bag) adversely affected the basic mechanical parameters of the tested mortar. Moreover, it was found that the highest compressive strength values were obtained after 21 days of curing and not after 28 days as usual. It was also found that hardening time and higher than recommended water content adversely affected the bending strength of the mortar.
Keywords: clinker units; curing time; mortar compressive strength; mortar flexural strength; mortar mixing water content; three-point bending test.